The Fuzzy Chef & Friends

Readers will be unsurprised to find out that, given the opportunity, I again decided to make a very non-standard Thanksgiving dinner.  This TY Day, we were renting a beach house in Seal Rock, Oregon, so a "local seafood" theme seemed called for. Above is the view from the beach house.

Continue for the salad recipe and pictures ...

For the non-Americans reading this, Thanksgiving is the food bonanza of US holidays. There's really nothing to the holiday except a big meal with family, and I love it, because it gives me a chance to cook things which would be far too much effort for just about any other meal.

Now, most people know Thanksgiving as "Turkey Day" and the whole meal centers around 15 pounds of roasted or deep-fried bird. However, I don't like meat, and my in-laws have never cared much for turkey. So for the last 5 years I've been preparing very non-standard Thanksgiving dinners. Since my wife gave me a couple of Paula Wolfert cookbooks this year, my theme was "near eastern cooking" and I plunged in with my mother-in-law as sous chef and my wife on dessert.