Fiyaz came for Thanksgiving dinner, and Jay showed up just in time for dessert. It was a nice, relaxed Thanksgiving meal. Larry had asked for a stuffed turkey breast instead of a whole turkey, and he wanted apple pie instead of pumpkin pie. Everything was good – especially the squash soup. I love the croutons. My potatoes were a little thin for some reason, but they worked out okay after they were baked. We did the goat cheese crackers again, this time on Carr’s whole wheat crackers, and they were much better.

• Winter Squash Soup with Gruyere Croutons (Bon Apetit, December 1996)
• Goat Cheese Crackers with Hot Pepper Jelly (Fine Cooking #64, May 2004, p. 63)
• Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze (Fine Cooking #81, November 2006, p. 49)
• Potatoes Mousseline (Fine Cooking #62, January 2004, p. 41)
• Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing (Fine Cooking #70, March 2005, p. 55)
• Apple Pie Covered with Leaves (Fine Cooking #54, Winter 2003 Holiday Baking Issue, p. 43)

Wine: – Ramazzotti 2005 Zin-Giovese Rose (Dry Creek Valley, California) – Inniskillin 2003 Sparkling Ice Wine (Niagra Peninsula, Canada). Fiyaz brought this wine for dessert – and it was very tasty.