Good gravy! Have a heart!

I spent my first Thanksgiving away from home with new and old friends. (You know that girl scout song that goes, "Make new friends, but keep the old. One is silver and the other gold"? Well, I never figure out which was silver and which gold and frankly did not appreciate the application of monetary values to people!) Coinicidentally, all of us in attendance happened to contain some mix of Asian, so it was preemptively declared an Asian Thanksgiving, which meant that to varying degrees we all wore something "Asian"--this ranged from an impressive silk robe to a t-shirt most probably made in China.

It was a dinner that started at 3 in the afternoon and lasted until 12 at night. The six of us plied through turkey, stuffing, potatoes, corn, prochiuto stuffed mushrooms, cheese, and bread. Then, with the skin over our bellies still stretching, we tackled pumpkin pie, green tea ice cream, and funfetti cake. But what would a Asian banquet without fruit, so we also ingested oranges and pears. Needless to say, we all felt painfully full and pregnantly stroked our food babies while groaning into the night. But the quality and quantity of food was matched by the quality and quantity of our conversation, which left us with satied souls as much as we had accomplished satied stomachs.

During a break between courses, our hostess told us that the gravy we had generously applied to our food was made from the turkey's heart! I am all for not letting any parts go to waste in respect for the animal I consume, but certain entrails just don't seem to lend themselves to pleasant eating. Agh, I think I might go veggie for a while just to purge myself of unpleasant rumination.