Thanksgiving

[hotwine]

Our T'giving dinner was very conventional: the GD Beaujolais Nouveau was quaffed beforehand, and led into the roasted turkey with herbed dressing, giblet gravy, crescent rolls, brussels sprouts with Belgian bacon, green beans, yams with crumbled pecans & brown sugar topping, accompanied by Schmitt-Sohne's '98 MSR Spatlese, and finished with pumpkin pie and Fonseca Bin 27 port. Manomanoman!