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JUST A MONTH TO GO
October 23, 2006
 
How about this? "Carmelized Chestnuts and Brussels Sprouts?"

Of course, if we use this recipe we won't be able also to have Brussels Sprouts with Horseradish Cream Sauce, which will be something of a loss. We have had that for two years, though, so maybe it's time to give the horseradish a rest. I have also found something wonderful involving julienned rutabaga, which we could certainly include, but I can't remember which magazine it was in. This will necessitate another leisurely trip through all my cooking magazines until I light upon it. What a shame.

And a heritage turkey again this year, I think. You get a card with it, telling you who the farmer is and who his family is and what breed your turkey is, and assures you that your turkey was walking around calmly and even flying a little, only hours before he met his untimely end. Untimely for him, I mean; it was just in time for you and yours.

This year, for the first time in my life, I won't stuff the turkey. I'll just put an onion and some herbs inside, and herbed butter in between the skin and the breast. Then I won't be able to eat pounds of stuffing for days after Thanksgiving. This, too, will be a loss, but it will be for my own good.

With such weighty matters my mind is occupied these days, and it is exciting as all getout. Thanksgiving is such a happy time; it is my favorite-of-all-favorites holiday. It has nothing to do with my public self. The goofing-off time I spend on hummingbirds in the summer is rerouted to Thanksgiving in the fall. Making the indoors wonderful and fragrant and delicious helps me not to mind so much that the garden has gone to sleep, that its only remaining beauty lies in the bones of what was so lush and lovely this summer.

Every season has its own wonders. If you can't stand the cold you can stay inside and love the warmth. There's a way to be happy no matter where you are, and we have more decision-making power over that than we think.
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It will be here soon!!! Here are two recipes that will convert you to Brussels sprouts if you are in doubt about them. They are the king of all vegetables.

For the Caramelized Chestnuts and Brussels Sprouts:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1906

For Brussels Sprouts and Pearl Onions with Horseradish Cream Sauce
http://www.epicurious.com/recipes/recipe_views/views/107298
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