cooking up memories

Forty degrees and the promise of a sunny day this Gulf coast Florida Thanksgiving eve. Soon, the Longleaf Bar and Grill — loving nickname for our kitchen — will sing with aromas that evoke memory and story.

Onion, celey, leeks, carrots, wild mushrooms, yellow squash, pecans, red cabbage, bacon, tart cranberries slow cooked with apricot jam and Grand Marnier, sweet potato pie oh my, and can’t forget corn pudding.

But first, grind those beans. First principle of my kitchen is hot, fresh, strong, black no cream coffee, and lots of it. Joy-bringer.

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