There was no way in hell that I was letting a "once in 125 years" opportunity slip by without a nod, or in this case, a wink. My first course on T-Day paid heed indeed. And it was freakin' delicious.
I riffed on my previous Thanksgiving riff on nachos: topping low-salt potato chips with a dollop of creme fraiche, a generous spoon of caviar, and then a shower wof freshly snipped chives. This year, my variation ixnayed the chips and substituted them with silver dollar-sized latkes. A brilliant Judaic modification on an already bizarre, decadent twist on a Mexican-American favorite. All-in-all a perfect way to start the holiday feast, especially when followed by this Thanksgivukkah classic...
...served with the obligatory cocktail and remoulade sauces for dipping.
I only wish I could have had a menorah constructed out of bacon as the dinner's centerpiece. Well, maybe next year. (Or, at the very least, maybe in another 125 years.)