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We started shopping for Thanksgiving today—got lots of celery for making turkey stock and stuffing, Picking up our turkeys tomorrow. We grabbed a little ribeye steak for lunch and chopped-up some of that celery, a few anchovies, a clove of garlic, and a generous slab of blue cheese into a crunchy big-flavored salad. In the spirit of the holiday we’d like to share some of our favorite Thanksgiving recipes with you. Click this link Life At Canal House if you still need a few menu ideas. P.S. The persimmons are still not quite ripe! Maybe a persimmon pudding on Thursday.

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