food

I made a delicious dish from the New York Times Dining section tonight: Curried Lentils With Sweet Potatoes and Swiss Chard. It's actually meant to be a side dish for Thanksgiving, at least according to the Times.

I'm not sure how our guests would like the flavor of curry at Thanksgiving, but it was delicious as a pre-Thanksgiving or other cold night meal. For once we didn't actually have any chard (lucky Christopher) but it was still fantastic
Look! The turkey is busy defrosting! (We ended up with the organic Kosher frozen one, which means I don't have to deal with brining it, but I do have defrost it.)