Once more, against all odds, my friend Jae and I managed to prepare a splendid Thanksgiving feast, applying minimal cooking skills with fiendish precision.

Jae made his famous creamy mashed potatoes, we roasted a gigantic turkey to perfection and we stuffed it with an improvised dressing consisting of croutons, celery, carrots, onions, three kinds of mushrooms (Portobello, shitake and oyster) and chorizo, the spicy Mexican sausage.  An instant classic.  Next year, I'm going to add even more chorizo — it lent a bacon-y tang to the stuffing that was really spectacular.

Now the long days of turkey sandwiches begin — and however many sandwiches are consumed during those days, I'll be sorry to see them come to an end.