Spring Doldrums?

Very little activity on HotDish recently. I haven't had time to update the menu to the next lesson (which is Cheese Souffle, Poached Salmon Trout and a Clafouti made with Cherries). The menu is rather high in eggs, as usual, and because it was Easter Weekend, we were already rather overrun with egg dishes of other sorts, so we've put it off a week.

Instead we had a good old traditional meal -- for Thanksgiving, that is: turkey and stuffing, roasted vegetables, salad, with coconut cream pie for dessert. I used the Cordon Bleu method for cooking the turkey, turning it every 30 minutes, and it was a splendid bird. I also sort of roasted the veggies a la Cordon Bleu, except I refused to pre-cook everything (which I should have done, because in the end we had to hold dinner 15 minutes for them to finish).