I took Wednesday - Friday off this week, so I have a 5 day weekend... woohoo!
Feeding 20 people on Thursday, so I decided rather than rush and stress, I'd the take off the day before and after and relax and enjoy the holiday.
For all the foodies that might care, here's the menu...
Turkey, brined and basted with a sage orange butter
Ham, with a brown sugar glaze
Brandied Candied Sweet Potatoes
Green Bean Casserole
a variety of salads
Veggie and Relish platter
and for dessert...