thanksgiving 2014

IMG_0025For the first time in as long as I can remember, I traveled during Thanksgiving week.  It was my first time in the south, and a very, very happy reunion in Atlanta hosted by my friends Ryan and Ashley Stotz, whom you may remember just as fondly from Marché Provisions or (in Ryan’s case) our dearly departed radio show, Food for Thought.  They’re doing very well in the South!

They showed me the city, market by market and restaurant by restaurant and grocery store by grocery store. We visited some of the best little local joints for breakfasts of fried everything and sliders, the massive international grocery store called the Buford Highway Farmers Market (where we spent four — FOUR — hours), and some pretty wonderful bars and restaurants.  We drank icy orange frosty beverages at the Varsity drive-in and ate foie gras duck soup dumplings at The Porter.

And dinner, of course, was fabulous. We cooked and drank and ate and laughed and stayed up all night playing Cards Against Humanity.  Then we watched this, which is seriously messed up and will worm into your brain — warning, so we suffered the song in about a thousand different jokes.

I hope your celebrations were as warm and lovely and filled with good company as mine were.

IMG_7006 IMG_0057 IMG_0019 IMG_0039 IMG_0017From top to bottom:  pumpkin pie infused with bay, fried chicken on a biscuit with cream gravy at Homegrown, some cheap swill with dinner, breakfast of vermouth-scented scrambled eggs with chicken livers, radicchio salad prep, collard overflow at the Piggly Wiggly (dba IGA).



3 thoughts on “thanksgiving 2014

  1. winnie67 30 November 2014 / 5:00 pm

    Wonderful post. Happy you enjoyed your travels as some of them have been rather…painful?! ( california airport)….
    Did you eat collards? What is the best way? I bought some at the holiday market and have to figure out a good, easy way to taste them.


  2. Eugenia 1 December 2014 / 7:18 am

    @winnie67, ha, yes. I’m still very timid about crossing in crosswalks at airports. The way I eat collards most often is Ethiopian style: chopped finely and braised with lots of spiced butter (with cumin, coriander, and cardamon), garlic, ginger, and green pepper. But the more traditional way is a long bath with a smoked ham hock and onion. Either way, they’re good finished off with a little butter and vinegar.


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