I have mixed feelings about not preparing the Thanksgiving meal at home this year. On that day I’ll be joining a party at a private club for the noontime repast. And on Saturday, I’m invited to attend an after- Thanksgiving dinner at a friend’s house. I’m still considering getting a small local turkey (if one still exists) to prepare at my leisure sometime after the feasting days without the angina of going through all the motions to effect the perfect holiday meal.
But I’m not off Scott-free. For the Saturday dinner I’ve offered to make the desserts, which will include 3 pies, a cake and if I have any heavy cream left from a few quarts in the fridge (there’s a shortage of it in our markets at this writing) I’ll make ice cream. This, I’ve deemed, is far more difficult than preparing a turkey and all the usual fixings.
Apple Pie with lard crust
