Did the Pilgrims bring the avocado toast? Seems unlikely.
Hipsters those dudes were not.
And so it begins, with a simple dish so dear to the hipster heart — the avocado toast.
Things will grow progressively more complex as Thanksgiving plods along. I got behind in my pre-holiday cookery thanks to an overlong bike ride and a phone chat with my sister and brother-in-law, and today, as usual, I will be trying to chase back on.
I did manage to make a pot of green chile stew and the red chile sauce for my turkey enchiladas. But I never got around to preparing the filling for the latter, and so last night’s dinner was leftover pizza instead of tacos because the pico de gallo and arroz verde never made it off the bench and onto the field.
This morning I’m thinking about calling an audible on that play and going with turkey enchiladas smothered in red chile, with sides of green chile stew, stir-fried succotash, and a green salad prepared by Herself.
But it’s not even 8 a.m. yet. I might yet do the salsa and rice and get those tacos into the game.
In the meantime, a happy, healthy holiday feast to thee and thine. And while we wait to begin the graceful dance of fork and knife across the plate, let’s look in on Alice and Arlo at the restaurant.
At long last, dinner: turkey enchiladas smothered in red chile with sides of arroz verde, pintos in chipotle, and a little arugula and tomato for roughage. The green chile stew (not pictured) turned into lunch because cooking is hungry work. The pico de gallo, with blue corn chips, turned into am afternoon snack during the final stretch of cookery.
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