[Zeke]

Scott, when I cook a simple dinner everything gets cleaned/washed as I go. Of course that is a must when dealing with poultry. Everything gets a wipe with disinfectant at each handling of the bird.

But there's that last half hour when making gravy, putting things in serving dishes, carving the meat, heating the rolls, that thing starts to pile up in the sink and then anywhere there's a flat spot left on the counters. Or even the floor if I know I'm done with it.

We don't pass plates around, we do a buffet type serving trying to keep a little distance as we go. Every other spot for a place setting at the table was vacant. Everyone got tested in time for results by Friday. I went nowhere after that but can't speak for the others. I was the only one with a mask. And I was so busy, I didn't eat dinner until later. I sat at the table for 15 minutes (masked) after all were served, but something is always forgotten. This time it was the water pitcher to fill the empty water goblets. Had to laugh about that. Back up getting things.

I tried to keep everyone out of the kitchen. You know how it is, on a normal holiday "there are too many cooks in the kitchen." Mostly drinking wine.

(added) — Jim, I really like that flat top. I'm getting one!