Buying locally makes significant impact...

Twenty five percent. That's the increased impact on your local economy you, and every befuddled Christmas shopper like you, can make this season if (and here's the rub), if you choose to spend your money at locally-owned businesses. That's because 68 cents of every dollar spent locally is reinvested in your community; meanwhile only 43 cents of every dollar spent at a national chain is recirculated in your community.

Think about that. A 25 percent boost to your local economy can be obtained simply because of where you choose to spend your money. No doubt, these are challenging economic times and people are cutting their spending across the board, which is probably wise. But none of us will cut spending entirely. We still will eat. We still will eat in restaurants. We still will exchange some gifts this Christmas.

Today, more than ever, the nation relies on its consumers to keep its economic engine churning. The wisdom of a national economy built on consumerism may be the debate for the ages; certainly this debate will wage elsewhere. But my point is this: No matter how much, or how little, money you have to spend — how you spend it says something about you. Will your values emanate through your discretionary spending?

A great meal; no football...

I guess it was out of habit that I ordered a 23-pound turkey. With just ten guests, however, chef and I made an executive decision made easy due to his choice of cooking technique. We decided we should cook only half the turkey. I always order a fresh bird so it was no problem to quarter it and put the other half into the freezer for another feast day.

The hacksaw, borrowed from the workshop out back, made quick work of breaking the bird's back. The spine, the giblets and the neck immediately went into the stock pot to simmer for the entire day.

The basis for the roux was onions, garlic, celery, carrots, cabernet, clarified butter, sherry, and chardonnay. Herbs include fresh rosemary, thyme and sage grown in Paynesville, Minnesota.

Both the dark meat quarter and the white meat quarter were seared to seal in the natural juice. Each quarter had its own nest in the fragrant and savory roux. Then into a 300 degree oven until the meat temperature reached 165 degrees. At 300 degrees, for these large quarters, cooking time was roughly three hours.
While the turkey rested, chef whipped up mashed potatoes using heavy cream, grated parmesan and cheddar cheese, goat cheese and garlic. Rounding out the meal was an apple salad with blueberry vinagrette, risotto with peppers and squash, homemade cranberry sauce, and a gravy made from the rich brown roux pictured above. As he'd promised, the turkey meat was unbelievably moist. I've never carved such a juicy turkey breast.

Chef stayed on his feet long enough to serve up his three tasty (and gluten-free) desserts. Consensus around the table was that this thanksgiving meal was tastier than any of the past. Also, we all felt less over-filled as one often can after a large holiday meal, attributing this to a reduced need to overeat since the food was quite flavorful. (We also wondered if the lack of wheat flour contributed to this less-stuffed feeling.)

And though we all left the table satisfied, I think chef left the kitchen more so. It was an impressive effort led by a natural cook. I think his expression says it all.

P.S. Chef Paul was right. Swearing is part of a professional kitchen. Don't worry, we're all adults here.

Thanksgiving eve activities...

The french chef arrived at the farm kitchen three hours before I'd anticipated. Good thing as it took him a while to unpack his gear and make my kitchen his own. To warm up for the evening's activities, he clarified a pound of butter, then whipped up a tasty potato soup with lamb. That's the way it's done, he tells us. The chef and his staff eat first, then they cook for their clientele. I was grateful, because tonight, I was staff.This Thanksgiving eve was all about preparing desserts. Below, chocolate melts in a makeshift double boiler while egg yolks temper in a bowl and egg whites stiffen in the Kitchen Aid mixer. The end result? Flourless Chocolate Cake.Below, pastry made from fine rice flour holds prepared apples for a lattice-topped pie. I'm proud to say the apples grew out back.

With the chocolate cake cooling in the background of this next picture, the apple pie in the oven, and a pumpkin pie waiting to go in next, chef gathers the many ingredients necessary for his specialty: gluten free bread. The cabernet, and keeping on top of the numerous dirtied dishes, was my contribution to the effort.
Tomorrow we're all about braising turkey, whipping hot potatoes, mixing risotto with chef's special stock, and perfecting gravy without the benefit of wheat flour. The cranberry sauce has been prepared and chilled. The vegetable salad is coming along with guests. With only a handful of folks coming for dinner, the only challenge we face tomorrow is how to fill the hours typically reserved for football. One idea being floated: a skeet shooting contest.

Let us not forget to whom we owe our gratitude ...

Before the hors d'oeuvres, before the turkey and cranberry sauce and smashed potatoes ... before sitting to enjoy any of it, remember where it all came from. And, as our nation's first president instructed, give thanks to the one who provides. (Click image to read the original proclamation declaring a national day of thanksgiving in the United States.)

Remember also, as tough as our times seem, with news of bankruptcies and bailouts and economic woes numbing our senses, Americans are a free people who experience a higher standard of living than most of the world's population. So we can be grateful for tough times too, for they can make us more accutely appreciative of what we do have. And if you count among your blessings good friends and loving family, as I do, thank God, as I do. I thank God for you.