Thanksgiving Recap

 We cut up our pastries & had a small bite of each.  We each got more of our top two flavors.  The pastry with raspberries & the one with the powdered sugar (a vanilla creme pastry) were the favorites.  The pear pastry was a close third.

We all declared the dinner a tasty treat for our French Thanksgiving. We roasted the dinde for an hour and a half. Half the time we had it covered and half the time uncovered. Prior to baking - we rubbed the whole piece of meat with butter and generously salt & peppered to taste. Then we laid about 6 pieces of thin bacon across the top. To help with the gravy - we poured a thin layer of cream of vegetable soup in the bottom of the pan. It was by far the biggest hit of the day. The mashed potatoes, green bean & corn casserole as well as the cranberry compote were tasty sides. Instead of a baguette, we went for a braided brioche (butter) bread from the bakery - delicious. Now to the radishes... Although beautiful in appearance - I'm still wondering what all the fuss is about. Maybe its me or maybe I just didn't prepare them right to dip in salt - but in the future - I think I have had my fill and seem to have the same consensus from the rest of the crew. Thumbs down on that one.