Did the usual. Except I cooked the smallest T-bird for me, ever - 10.5# Free-range, tough drumstick.

Tried something new with the mashed 'taters which turned out really well: 2/3 red pots + 1/3 parsnip [Linked Image from i48.photobucket.com]

I usually do celery root puree with white truffle oil in lieu of mashed pots - tired of doing celery root puree - way, way, too much effort - the red pot/parsnip was way easier. Hmm


Contrarian, extraordinaire