Thanksgiving Finery

 Our contribution: three first-time salads:

Fennel & Orange, Roasted Corn & Pepper, and Bartlett Pear with Gargonzola.

The pears were spectacular - organic, from Bell's in Noe Valley.

 Ross made a ham, and we had a vegetarian tart as well...

 Lulu made a delicious Goose. So succulant!

 I also brought a Sage-infused cows milk cheese from England, raw Goat Gouda, and Morbier a la France.

Mario was also a big draw...

 I love the way people dive into home-prepared holiday feasts.

There is something so festive about the act of choosing and discussing the food as you lay out a plate.

 And of course, the follow through when it includes veggies!

 Lulu working her magic

 A lovely room for a feast - with the city lights and fireplace blazing.

 The chocolate cake (Ross, again) was fantastic.

 Ross having some firelight fun...

And what would be thanksgiving without another feast to follow.

Sauterne = Heaven in a Bottle.

 Plumb pudding = my new favorite thing!!