Paksworld

As I sit here, I smell the turkey necks and giblets simmering in the kitchen, with a faint whiff of a brownie pie beginning to share the air.   Turkeys are defrosted (finally) and will go in the roasters in the morning.  (We now get smaller turkeys plural instead of the giant bird I used to get, because it’s easier.  And we’re older.)    The ham is ready to go in the oven with a homemade spiced pear glaze.   Guests will start arriving tomorrow morning, some bringing food to share, some bringing themselves only, which is fine.    This is a middling year (big years, we end up with ~20 at the tables; this year it’s 15.  Small is 10 or fewer, small enough that we don’t need to put up another table.)

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