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On a cold day in November...
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...the yard is snowbound...
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...so we take to the air...
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...and head South...
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...for Mexican food and Thanksgiving with Nate and Kelly in sunny ARIZONA!
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On T-day eve, preparations are underway. Homemade from scratch string bean caserole.
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Pecan and (soon to be) pumpkin pies.
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Improvised pie cooling racks.
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And Jim's new Folex (thanks, Nate) to time the cooking.
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On morning #1, Nate made a great omelette.
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Kelly stopped by with Finn to exchange some cooked dishes.
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The manly pursuit of fire building.
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Tom is on; Jim seasons while Nate adds hickory chips.
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Nate checks the fire before we head over the wall to the falf course.
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Jim gets ready to tee off.
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Nate demonstrates his long game.
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Barb demonstrates unique form.
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Then on to bocce.
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And voila! The Turkey is ready!
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Nate makes gravy.
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The cermonial decanning of the cranberry jelly - preferred by some over Nate's awesome homemade cranberry sauce.
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Knives ready...
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...carve!
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Side dishes: waldorf salad, rolls, green beens, and Kelly's yams.
