So I didn’t get into the studio. A pity. Instead I was helping to tear up the backyard for the new workshop/garage (photos shortly), and cooking Thanksgiving dinner yesterday. Thanks to everyone who came over to help work in the backyard, or to eat food!

That means, instead of making music, I turned this:

Into this:

The full menu was as follows:

• Roast turkey (hormone and antibiotic free, from Rowe Farm Meats; brined and cooked Alton Brown style)
• Turkey gravy, made purely from the pan drippings and giblets
• Sweet corn bread stuffing (Alton Brown style)
• Halved boiled sweet potatoes (sometimes, simple is best)
• Whole-berry orange/cranberry sauce (C. brought this – delicious!)
• Halved, steamed fresh organic Ontario Brussel Sprouts in Mustard Butter (don’t knock ’em if you’ve never had ’em fresh from the farm, steamed properly!)
• Cherry cream cheese streudel (bought at the St. Lawrence Market)
• Peach Chiffon Pie (recipe below the fold)
• Apple Ricotta Coffee Cake (tip: don’t use a food processor, just cut the lard in. And use animal shortening!)
  
• Fresh vanilla tea, fresh whipped cream

More photos:

Look at that beautiful heirloom tomato!

The Peach Chiffon Pie was such a huge hit, I’m posting the recipe here:

For the crust

• 2 cups finely crushed rice flakes (e.g., Kellogg’s Special K)
• ¼ cup sugar
• 1/3 cup melted butter

Combine all ingredients. Press into a buttered 9-inch pie plate. Chill in refrigerator.

For the filling

• 3 large fresh peaches
• ¾ cup sugar
• 1 Tablespoon gelatin
• ¼ cup tepid water
• ½ cup boiling water
• 1 Tablespoon lemon juice
• 1/8 teaspoon salt
• ½ cup whipping cream
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract

Skin and slice peaches, then cover with sugar. Let stand for 30 minutes, turning over occasionally.

Soak gelatin in water for 5 minutes, then add boiling water (or prepare per package directions). Add lemon juice and salt. Pour over peaches and mix. Put in refrigerator and chill only until mixture becomes semi-solid.

Remove from refrigerator. In a separate container, beat whipping cream with almond and vanilla extracts. Fold into filling until smoothly blended. Pour into crust and refrigerate thoroughly.

Serve with fresh whipped cream and a slice of fresh peach.