Three days of cooking: Friday, I made lime and hot pepper Pho with shredded dark

Three days of cooking:

Friday, I made lime and hot pepper Pho with shredded dark chicken, fresh udon noodles, bok choy, lemongrass, scallions, fresh pressed garlic, and assorted mushrooms, garnished with carrot shavings and parsley.

Saturday, I made turkey and pancetta in a fresh tomato sauce heavy on fennel and red pepper served over zitoni, garnished with mozzarella and parsley.

Today, Comfort food. Turkey dinner. The smell of roasting bird. Mashed potatoes. Cranberry sauce. Green beans. Amanda played chef.