[dtw]

Just got in from shopping - going to do some experimenting this year. Got a nice 12.25 lb fresh Butterball - that's probably going to need seven or eight hours on the smoker. Trying a spin on Alton Brown's basic brine. Whipped up some yummy veggie stock, then threw in some allspice, cinnamon, cider vinegar, brown sugar, tons of kosher salt. Simmered it, now bringing it down. I'll throw the bird in there tomorrow (too long?)

Mom asked for green bean casserole again. The usual Campbell's cream of mushroom along with fried onion straws. Enough already! I am reinterpreting the classic recipe. Going to do a mushroom puree with porcini, portabella, buttons, etc. Serve some fresh steamed green beans over that, and drizzle some onion cream over the top of that.

Spuds...hunted around the produce section today, there's lots of fall veggies. I am going to end up with a nice veggie ragout, including some leeks, eggplant, shallots, stewed tomatoes, finished with some ground lamb and super-thick bacon. Will serve the spuds over that. On the side goes the macerated cranberries. If there's room left over on the plate, there may even be some sliced smoked turkey.