It also had to do with anticipation. And in my world, anticipation in more than half the battle. Then and now, I consider looking forward to something to be almost as enjoyable as doing it. (You should see me when I’m planning a vacation.) It’s the secret to life, really – always having something to look forward to. It’s what gets us out of bed in the morning and what motivates a thinking person’s every step. And on those cool, Thanksgiving eves of so many decades ago, what I could look forward to was being with the six of us, sitting around the table, thinking about nothing more than how good everything tasted.
….has a simple question for all you vegans and vegetarians out there. What looks more appetizing on this most American of holidays, this?
We rest our case…and hope all of your turkey breasts are natural, brined and bronzed.
As a prelude to this year’s Thanksgiving, ELV’s staff thought a trip down memory lane was in order. More specifically, a return to a few commentaries he did on Nevada Public radio about his favorite holiday….including not one, not two, but THREE recipes for the world’s greatest bean dish — featured for years on News 88.9 FM KNPR-Nevada Public Radio, and now brought to the readers of Eating Las Vegas for your shared enjoyment and delectation. ELV promises you, if you make them once, your Thanksgiving table will never again be without this sweet, savory and sour treatment of these luscious legumes.