Sunday, November 25, 2012


A new Thanksgiving tradition:  hand-me-down cranberry sauce, yams, gravy and creamed spinach.  What could be better for a Short Jewish Cook with an overdeveloped instinct to over-mother, than to redistribute the leftovers to loved ones?  I always make too much, and then it sits there in the fridge, three days after Thanksgiving, tempting me.  So this year, I foisted containers at the relatives.  Take some of this.  Take some of that.  Take the pies you brought.  Take the chop liver.  Take it home and eat it there, so I don't eat it here.

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