But what about other influences? What would being a somewhat kinky person mean for a Thanksgiving? Take this guy for example. He's obviously leaning towards his own personal tastes:
I can't say I blame him on this one!
And here are a lady and a gentleman both offering themselves up as part of the feast:
A veritable cornucopia of deliciousness.
And this guy seems to have a secret agenda.
Of course, as we know from our past Halloween post, offering oneself up as the main dish can end up being a bit less enjoyable.............especially when it comes time for the stuffing:
The cook seems to be enjoying this way more than Ms. Turkey.
And here we have a 'live' take on the notion, only here Ms. Turkey seems a bit more accepting of the process.
I must be a real sicko, because despite the rigors of being stuffed, gagged, basted, and bound, as long as I wouldn't be cooked and eaten, but just serve as a very kinky centerpiece..............there's an exhibitionist part of me that envies theses young ladies:
Call me incorrigible, but I LOVE this shot!
Tell me those white turkey frills aren't adorable!
However, in looking around for images, I did come across a bunch where the dinner prep does not end with mere presentation:
As a gag photo, it's a bit cute.....but the thought of a person being cooked for real has always upset me very much. It is one of my main phobias of sorts.
So when it comes to the actual cooking and dining, I think it's best if we stick with turkeys. It seems some of them are downright eager:
Who could resist an invitation like that?
*For a look at our exact menu for both days, just read on:
Thursday will actually be the simpler of the two feasts, with the traditional turkey, stuffing, corn & clam chowder, sweet potatoes, corn, carrots, mashed potatoes, and fresh bread.
But Saturday is the more 'historical' meal which will repeat all of the above plus: rare duck breast medallions with a raspberry chipotle sauce and a venison stew. Game meats and seafood were a huge part of early Colonial diets although I do like to put a couple of modern spins on some of these traditional staples. I am toying with an idea of my own using some venison sausage as the base for a meat stuffing with dried cranberries, but I'm not 100% certain I will do it yet.
The authentic Colonial dishes from the late 1700's will include mussels in a spiced cream sauce, East India soup (made with consomme, apples, and curry), iron skillet baked cranberries, and mulled cider.
Going back a bit further, we will have stewed pumpkin......a simple dish from the 1600's.
And there you have it!