Chicken soup from scratch made yesterday and matzoh bills chilling in the fridge. Two 12-pound birds about to be removed, and stuffed. One with turkey sausages and the other veg: Both with chestnuts. Golden beets. Slow roasted fennel. Baked beans and maybe, just maybe, green beans with a light black bean sauce.
Not a hodgepodge, but a kaleidoscopic and all-embracing culinary experience.