It's the Sunday after Thanksgiving and I'm looking forward to a week of "normal" food. That's not to say our Thanksgiving meal* wasn't normal food. In fact it was surprisingly healthy (for Thanksgiving) and comprised almost completely of real food from the farmer's market. The only pre-packaged/processed foods were sugar, flour, butter, a couple of boxes of crackers and a tub of roasted red pepper goat cheese. Everything else, from the cranberries to bread crumbs, were purchased fresh. To meet the non-dairy needs of two family members Oliver substituted organic goat milk almost everywhere dairy was called for. (The exception was the creamed spinach; it was full on dairy loaded with marscapone and cream cheese.) There haven't been any extravagant left-over Turkey sandwiches but we've made up for it with homemade cinnamon rolls for breakfast every morning and bowls of oyster dressing for lunch.

So I guess what I'm really looking forward to is a week of eating light. And what could be better for eating light then enjoying our first homegrown salad of the season! I think one of the Bibb Lettuces is ready to harvest - and the bok choy isn't too far behind. The fate of the littlest bibb lettuces, the ones we grew ourselves from seed, still seems undetermined. I think they may still be too little when the weather finally turns cold (it's 70 degrees now but will be in the 30s by the end of the week). The kale, onions and peppers are doing great.

*Photo of Oliver's oven schedule for Thanksgiving day. I was so impressed with his ability to organize so many dishes all at once. He really did a perfect (and delicious) job with a very complex meal. Thank you Oliver! I love you.