Sue and I had a wonderful Thanksgiving together with a great fire going in the wood stove all day, as well as music playing in the background as we worked on the meal.

I fixed a turkey the way I learned from Chef James Haller of the once famous Blue Strawberry Restaurant in Portsmouth, NH during the 1970s and 1980s which went spectacularly with the terrific homemade stuffing and cranberry sauce that Sue made.

We are so very grateful for all that we have and are able to do.

Rubbing the turkey down with butter, garlic, and some mixed herbs and spices I learned from Chef James Haller of the once famous Blue Strawberry Restaurant in Portsmouth, NH during the 1970s and 1980s.

Into a hot over to sear for 45 minutes.

While the turkey cooked, Sue broke out a Christmas tree ornament project she wanted to do. It looked like fun, and so I joined her until my patience wore thin, and my fingers covered in different colored glitter paint....

Besides, I had a turkey to monitor over the course of its 3 hour cook time with periodic basting of the cheese cloth covering the turkey with the wine and herbs in the pan.

In the final half hour of cooking the turkey, Sue made up some stuffing, and popped that into the oven.

And... Boom! Done!

Our partially full bottle of Josh Sauvignon blanc overlooking our turkey feast with not only the stuffing Sue had made up, but also some wonderful homemade cranberry sauce she had done the day before, and my effort with an on the fly pan of peas in wine and herbs. Mah-vo-loose. Just mah-vo-loose!