Dear Feastlings,
Obviously, I’m in over my head, as I often am this time of year. If you are as well, it never hurts to get a little reminder, so here it is: You have until the end of the day on Saturday, November 22, to order food to pick up the day before Thanksgiving. The menu, from which you can select to pick up on the 26th with heating instructions, is here:
I know you’re out there, some of you as skilled at procrastination as I am. It all seems so overwhelming, I put it aside to accomplish when I’m feeling more motivated, but motivation doesn’t usually arrive for me until it’s nearly too late, or, as is often the case, until it’s well past too late. I know it because of the calls I field each year after we’ve closed on the Saturday before Thanksgiving, and the emails I get begging forgiveness alongside begging to please just roast one more turkey, PLEASE. I know it because of the calls Mary Ann takes on Tuesday and Wednesday, hoping there’s enough extra gravy or Brussels sprouts to eke out another few pints. All I can say is that we’ll do our best, because I’m one of you: a procrastinator of the first degree.
I do have the wine tasting lined up for this Saturday, again aimed at those of you who’ve still not lined up what wine you’ll be pouring to help wash down turkey, stuffing and politic schism at the family table. My own choice for washing down discord is usually Gamay, but this Saturday, there’ll be three other wines besides that might better suit your tastes.
Then there’s the donation run. The good news, I suppose, is that people on food assistance will still get food assistance now that the shutdown is over and the can has been kicked down the road; the bad is that when I visited GAP ministries to see how we could help, they told me they have over 1300 people stop in for food, either gratis or paid, and that times are tough. As such, we’ll be bringing some Thanksgiving goodies over there, and once we’ve made it through preparing your Thanksgiving meals, we’ll start contributing regularly to their larders, much like we did during the pandemic. We’re on somewhat more solid financial footing this time around, so rather than donating a meal to match every four donated by the community, we’ll give a meal for every three you all donate. There’ll be more information soon as to how to donate meals if you’d care to, but we ask that you hold off a little bit until we get through the Thanksgiving onslaught, because we don’t want to try to do much and end up failing everyone. I’ll get it posted when there’s a free moment.
We’ve also got winemaker Joey Tensley coming to town, and we’ll be preparing a dinner to accentuate what we love about his wines, but that won’t happen until Tuesday, December 9th:
If you’ve not had Joey’s wines before, you’re in for a treat. If you have, you’ve likely already made a reservation. Regardless, we’ll be happy to include you in our four-course Tensley extravaganza, plus a little mini dessert at the end. Call us at (520) 326-9363 and we’ll save you a seat.
It’ll be another reason to pat a belly well-furnished with gratitude, as mine is now, for the kindness and support of each of you. Happy impending Thanksgiving, if you haven’t already started feeling some gratitude.
Love,
Doug