Scrambled eggs with diced ham, with steamed asparagus spears on the side.
My dry brining attempt from yesterday left the turkey way too salty to enjoy. Then I used the stock from the turkey to make the stuffing and that was too salty as well.
So the good news is I managed to escape Thanksgiving consuming only such carbs as are found in dry red wine.
But having missed out on properly partaking of our National Sacrament, tonight I will give myself the comfort foods of sweet potato fries and a large burger with sauteed onions and mushrooms.
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