(image from the Arkansas Plainclothesman blog link here!)
We over here at clothespeg press love to eat year-round. In fact trying new provisions and libations often form the itineraries of rare trips, schedules of a ho-hum day, and sometimes impromptu pickings in the kitchen when really, we should be in bed. And while sometimes our tastes go against the wills of our wallets, often times what we hunger for is something simple but maybe tried in a new way. There are times when we talk for MONTHS about getting an heirloom turkey for Thanksgiving (MONTHS because you need to save for one of those and I imagine it is very worth the austerity efforts) but a little over a week ago my husband took a trip to the barbershop and, well, our plans changed. Good thing we didn't put an RSVP or a down payment on that heirloom bird after all.
The barber, an eloquent and intriguing Italian gentleman, took a respite from dappering up my husband to have an enthusiastic conversation with his wife of when exactly to pick up the capon and how best to go about making its final preparations. A capon... hmm... now I am particularly interested. It sounds familiar as I am sure one of the history of food books we have at home has a chapter or two devoted to it, so why have we not pursued this as a dinner option before? You can click on the Plainclothesman's link to learn a bit more about this bird formerly known as rooster.
(image above from the McGill digital library)
Since we are traveling to visit long-ago seen family members and are all recovering from bouts of various seasonal ailments, this year we are going to have a post-Thanksgiving celebration complete with a Capon, Lithuanian Bacon Buns (with Peruvian potatoes and French thyme - our palates know no political prisoners), filberts (hazelnuts) from the Pacific North West, apples from PA, and I would guess that my husband will throw in a perogie or two in the sides of stuffing that probably are made from Swedish Rye Bread. And if my parental units were in town, I am warmly positive that we would have shrimp or maybe even alligator, too.
Here's to good food - newly tried or true- good company, health and wonderfully informative barbers!
Happy Thanksgiving Everyone
