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November always brings quintessential food items to the shops as American families across the country gear up for Thanksgiving. I grew up on this tradition and assisted my mom as she baked pies, roasted a turkey and made cornbread stuffing from scratch. And so it continued throughout the years until I had my first child in 1994. For two or three years, Cara was little more than a passive observer of the feast and probably only ate tiny samples of whatever was on offer. But within a couple more years, she and I were in California on our own and thus began a slow exodus from “tradition.” My second daughter, Kaitlyn (now 16) has no love of turkey or stuffing (although I remain one of the finest creators of mashed potatoes and Southern cornbread stuffing on the west coast.) This year, at the request of Kaitlyn, our menu will be French influenced. Keep in mind that we are a gluten-free household and sans dairy, with only minor exceptions for Kaitlyn in terms of cheese. I will use vegan cheese, plus a little real cheese for Kaitlyn. Everything will be made from scratch. Recipes and pictures will follow in a later post.



  • Gougeres

Le cours de la soupe:

  • French Onion Soup

Le plat principal:

  • Croque Monsieur
  • Filet Mignon au Poivre Sauce

Plat d’accompagnement:

  • Potato Gratin Dauphinois
  • French peas with butter lettuce
  • Carrots Vichy


  • Garlic Aoili


  • French apple tart