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<\/a>Hi everyone, I hope you all had a wonderful Thanksgiving.\u00a0 This year, we decided to go a\u00a0non-traditional route for the first time ever (Keith *loves* traditional Thanksgiving) and did a Spanish-y tapas style meal.\u00a0 We built our menu around\u00a0a wonderful\u00a0cured Berkshire pork leg from Edwards of Surry, VA.\u00a0 It is America’s answer to Italy’s prosciutto or Spain’s serrano.\u00a0 Recommended by Eric Ripert<\/a> no less.\u00a0\u00a0It was a lot of fun and\u00a0not too much cooking.\u00a0 The\u00a0night before our celebration, I\u00a0put together\u00a0the colorful paper lanterns we were going to use for a summer party that never happened and hung them inside the house.\u00a0 Instant Spain.<\/p>\n MENU<\/strong><\/p>\n Roasted Garlic & White Bean Soup<\/p>\n Bone-in Surryano Ham<\/p>\n Sea Bear<\/a> Wild Alaskan Smoked Salmon (Sockeye, King, Pink)<\/p>\n Conservas de Cambados <\/a>Sardines<\/p>\n Crab Cakes<\/a><\/p>\n B’s Deviled Eggs<\/p>\n Tortilla de Patatas (with sweet red peppers & smoked paprika)<\/p>\n Hummus & Veggies<\/p>\n R’s Bacon-Wrapped Cheese<\/p>\n Assorted olives and pickled vegetables<\/p>\n Salad<\/strong><\/p>\n Mixed baby greens (with aged balsamic vinegar and olive oil dressing)<\/p>\n Cheese<\/strong><\/p>\n Rush Creek Reserve<\/a><\/p>\n Little Darling<\/a><\/p>\n Avondale Truckle<\/a><\/p>\n Black Truffle Gouda<\/p>\n served with assorted crackers, Challah bread, E’s bread, and wild plum jelly<\/p>\n A’s dates (stuffed with goat’s cheese, pistachio, and orange zest)<\/p>\n Drink<\/strong><\/p>\n Pimm’s & Death’s Door Gin Punch (with blackberries, apples, tangerine, lemon, and lime)<\/p>\n Mr. Tippy Top’s Pear Cider G & T (cider made with 10 types of pears)<\/p>\n Fruits<\/strong><\/p>\n black grapes<\/p>\n tangerine<\/p>\n pomegranate<\/p>\n strawberries<\/p>\n Sweets<\/strong><\/p>\n B’s baklava<\/p>\n C’s pumpkin pie<\/p>\n Fudge brownies<\/p>\n Apple tart<\/p>\n Wow, I almost\u00a0feel full after\u00a0I’ve typed everything above.\u00a0 It was\u00a0definitely\u00a0a satisfactory feast and we were so glad to have shared it with great friends and family.<\/p>\n On Saturday, once we were finally hungry again, Keith and I took a sunset drive and ended up in Galena for dinner.\u00a0 We went to one of our favorite comfy spots, Procento’s<\/a>.\u00a0 It is a great\u00a0place when you are craving Italian-American food.\u00a0 I usually get the spaghetti and meatballs with the basil-cream sauce.\u00a0 Keith likes the manicotti or lasagna.\u00a0 Both are served with a side salad and\u00a0garlic bread.\u00a0 Jack, the owner usually goes around and talks to everyone.\u00a0 When he noticed that I hadn’t taken my coat off, he turned the heater up.\u00a0 What a great guy!\u00a0 After dinner, we decided to stroll around a bit.\u00a0 It was a bit chaotic with the police sirens going.\u00a0 We were curious and decided to walk down the street a bit more and\u00a0saw that a parade was just about to start.\u00a0 It was just\u00a0adorable.\u00a0\u00a0It started off with a madrigal choir, then we\u00a0saw gingerbread men, huskies instead of reindeers, elegant black horses, plus Mr. & Mrs. Claus of course.\u00a0 A kid behind me complained to his parents because Santa didn’t wave back at them.\u00a0 After that,\u00a0we ended up at the Kandy Kitchen.\u00a0 We strolled a bit more while munching on\u00a0some gummy bears and malted milk balls.\u00a0 Happy Holidays. \ud83d\ude42<\/p>\n![\"thanksgivingfeastcollage\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2013\/12\/thanksgivingfeastcollage1.jpg\")
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