Ecumenical Gastronomy

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.



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