Which brings me to next year. No more turkeys, only pigs. Turkeys are too big for my little European oven. Yes, for this year I have ordered my turkey from Remo the butcher and also bought a roasting pan, all for the benefit of friends who would like to have a real Thanksgiving “like on TV,” but this is it. I already know what Remo is going to say when I get there on Saturday morning to pick up the turkey and it is huge. “You want me to cut that up for you?” Last year he let me buy half of it. This year I have enough people to eat a whole one but it won’t be the same if he cuts it up. A real thanksgiving Turkey “like on TV” is served whole and carved at the table with an electric knife (Rocky Horror Picture show anyone?). Anything else is just a giant TV dinner.
Like I said, next year is going to be different. Forget ordering a turkey. I’m going to concentrate on Trieste’s strengths. But that would mean Jota and assorted boiled meats, and, certainly there is a time and place for both, but perhaps not at my table in an effort to substitute THE BEST FOOD IN THE WORLD. Plan B. Ham baked in bread dough- now there’s a good one, you don’t have to even bake it yourself. There’s a baker in town who does it for you in his BIG OVEN. I’m going to do that next year. And then I’m going to have a Pig Trot in the morning, and since we have a year to plan, we have time to find just the right person to dress like a pig and get the race going.