A feast for all the senses

A feast for all the senses

I cooked the bird a little differently this year. I made a glaze with bourbon (of course), dried cranberries, brown sugar and butter. It was delicious and very moist. Just had some simple sides with it — corn, mashed potatoes with sour cream and garlic, and french rolls. Jesse, the vegetarian, ate the sides with an Amy’s roasted veggie lasagna. After we sleep off the big meal, we’ll have some apple pie.