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Today our conversations about food officially turned Thanksgiving centric: “Have you ordered your birds yet?”; “How many pounds?”; “How many people will you be cooking for?”; “Are you making stuffing?”; “Which one?”; “What side dishes will you make this year?”; “Which pies?”; “Is anyone bringing anything?”; “Are you trying anything new this year?”. We will both use russet potatoes to make mounds of silky, smooth whipped mashed potatoes. And probably both serve a pile of buttery string beans. The rest of our menus will fall into place as the week progresses. A guest joined us today just as we were sitting down to lunch on baked potatoes with melted butter and sour cream, with a pile of buttery string beans. It’s beginning to taste a lot like Thanksgiving.

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