Pre-Thanksgiving Potluck

The Chefs: Everyone!

The Menu: Where to begin? Everyone contributed to today's plentiful spread, which was so amazingly filling that none of us is likely to have enough room to squeeze in a single cranberry tomorrow. At 12 o'clock on this fine plate we have the traditional canned cranberry sauce, courtesy of Ms. Frankie. One of our most devoted volunteers, she comes in a couple times a week and keeps us all honest. Moving clockwise we have boiled yucca with traditional Cuban mojito, which in this case is a delicious, raw-garlic sauce—not a minty mixed drink. Next up Aurelia made some damn fine swiss chard with onions, garlic, and just a touch of chile pepper heat. Joseph brought in a huge casserole dish of lovely roasted winter vegetables, garnished here with a rosemary sprig. And finishing off the plate we have Elizabeth's salad with persimmons, pomegranate, and roasted pecans. Oof.

The Goods: Since it's most likely that everyone will be eating a huge amount tomorrow we figured the best way to prepare was to eat a huge amount today. Makes sense, right? Well, maybe not, but what a fantastic way to celebrate. Since it was a special occasion, we had a little something extra in the form of an amazing, gluten-free apple crisp made by Ms. Colleen with apples that grew on her backyard tree. Paired with an extra-rich, super-creamy, non-egg nog from Joseph, the dessert course was as incredible as the rest of the meal. See? Teamwork at the office really does pay off!



Happy Turkey-Free Thanksgiving from all of us here at VegNews! We'll be back on Monday with your regularly scheduled lunch-cast.