I started off by rendering some bacon, thinking that would be a good start to warding off the Thanksgiving flavor. I tossed in some butter, a selection of the roasted root vegetables, some whiskey, chicken stock, salt, pepper, sage, and arborio rice. After the rice had fully cooked I added a pat of butter and served the risotto with a dollop of ricotta and some Parmigiano-Reggiano.
For beer I had a Tumbler Autumn Brown Ale form Sierra Nevada. I figured it was time for a little break from pumpkin ales. I'd had this beer on tap the other night and really liked it so I decided to break open the one in my beer
It was tasty but I enjoyed the one on tap a bit more. This was partially because they served it in a nonic glass and that's just cool. Some day I hope to be able to have a nonic glass of my own.
As a final course I scooped some vanilla ice cream and crumbled up some week-old whoopie pies on top with some melted chocolate to make these little sundaes.
It's going interesting seeing if I can continue to carry these leftovers through a full eight days. The real challenge will be in trying to remove enough of the Thanksgiving taste for it to be palatable.
Oh, the holidays!