Today’s Feast

Thanksgiving is time for tradition with a twist. I made the usual cranberry-orange relish. I also made applesauce. Most of the apples were Braeburns, but I tossed in a Pink Lady and a Fuji that were languishing in the fruit drawer. This year’s twist: Later on I’ll roast some delicata squash, using a method I found in Cook’s Illustrated. Julian made the key lime pie while I was sleeping. We are guaranteed not to starve tonight.