S T A Y I N G  F O R  B R E A K F A S T - November 1, 2005
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Welcome to Staying for Breakfast, Coming for Dinner's newsletter.

Fall is here, the clocks have been turned back, and the weather's gone cool, even here in San Francisco (and it's already snowed in Boston). Before we get to the recipes, did you see? No? I've just had another article published in CHOW magazine, this time on "Fake Food". It's a neat piece, and pretty cool to be listed with Anthony Bourdain on their contributor's page. Thanks again to Jane, Wendy, and the rest of the crew at CHOW for giving me the opportunity to write for them again.

And my favorite holiday is right around the corner - Thanksgiving. Spending the entire day cooking and watching football and the house smelling better and better each time you come inside from the cold / having a cigarette / playing a quick game of two-hand touch. And the people - everyone there to spend the day with friends and eat and eat until they can't eat anymore, and then eat some more. As a rule, I think the Thanksgiving meal should be unadulterated - stuff your turkey, roast your turkey, baste your turkey, make your sides, make your gravy, period. Nothing "fancy", you're not looking to reinvent the way turkey is meant to be interpreted. That said, if you're feeling a little adventurous and have alredy planned to venture into the world of the Turducken this year, here are a few tips. And sides, drinks, and desserts.

Turducken
A TURkey stuffed with a DUCk stuffed with a chicKEN. With layers of stuffing throughout. Righteous.
-> http://www.comingfordinner.com/recipe.php?recipe_id=58

Garlic Mashed Potatoes
Super easy, super yummy.
-> http://www.comingfordinner.com/recipe.php?recipe_id=51

Old Fashioneds
The perfect accompaniment to your Thanksgiving prepping and entertaining.
-> http://http://www.comingfordinner.com/recipe.php?recipe_id=39

Apple Pie
My gramma's recipe, and a staple for every Thanksgiving dessert table.
-> http://www.comingfordinner.com/recipe.php?recipe_id=31

Pecan Pie
What is it about pecans and booze that make pecan pie so good? Oh, I guess that's it...
-> http://www.comingfordinner.com/recipe.php?recipe_id=83

If you have a chance, swing by Whole Foods or Border's and pick up a copy of the November/December 2005 CHOW magazine. And I hope you and your friends and family have a wonderful Thanksgiving!

-l