Barefoot Contessa (2002–…): Season 2, Episode 12 - Thanksgiving - full transcript

WHEN I TOLD MY FRIENDS I WAS
THINKING ABOUT

MAKING HAM FOR THANKSGIVING,
THEY WENT CRAZY.

"NO TURKEY?" THEY CRIED.

SO I DECIDED TO CAVE IN, AND I'M
MAKING EVERYONE'S FAVORITE --

TURKEY WITH HERB
AND APPLE STUFFING.

PUMPKIN BANANA MOUSSE TART,

AND NO HAM.

SO FOR THANKSGIVING, EVERYBODY
HAS TO HAVE PUMPKIN PIE.

BUT AT MY HOUSE MOTHER
USED TO MAKE

A PUMPKIN BANANA MOUSSE TART,

WHICH WAS ACTUALLY REALLY GOOD.



SO I'M DOING A VERSION OF THAT.

IT'S KIND OF LIKE PUMPKIN PIE
WITH THE VOLUME TURNED UP.

AND THE GOOD NEWS IS, IT STARTS
WITH A GRAHAM CRACKER CRUST.

SO 14 GRAHAM CRACKERS
ALL GROUND UP.

IT'S GOT 2 CUPS OF
GRAHAM CRACKER CRUMBS.

A THIRD OF A CUP OF SUGAR.

AND I PUT A LITTLE BIT OF
CINNAMON IN.

I JUST THINK IT GIVES IT
NICE PUMPKIN PIE SPICE,

LOTS OF FLAVOR.

BIG ON FLAVOR.

AND THEN LAST THING, OF COURSE,
IS BUTTER.

SO IT'S ONE STICK
OF MELTED BUTTER.

I'M JUST GOING
TO MIX IT ALL TOGETHER.

SO LATER I'M GOING TO FILL THIS
WITH A PUMPKIN MOUSSE



THAT'S FLAVORED WITH A LITTLE
BIT OF BANANA,

WHICH MAKES IT
WONDERFULLY SWEET,

AND SOME ORANGE ZEST.

AND LOTS OF SPICES...
IT'S REALLY GOOD.

INTO AN 11-INCH TART SHELL.

CLEAN HANDS, ALWAYS
A COOK'S BEST TOOL.

SO JUST PAT IT OUT SO IT'S EVEN.

AND THEN I TAKE A CUP MEASURE,
METAL CUP MEASURE,

AND DO THE EDGE JUST LIKE THAT.

THEN YOU DON'T END UP WITH THAT
THICK CRUST RIGHT AT THE EDGE.

IT'S SO MUCH EASIER
THAN TRADITIONAL PIE CRUST.

SO INTO THE OVEN,
350° FOR ABOUT 10 MINUTES,

UNTIL IT'S JUST A LITTLE FIRMER
THAN IT IS NOW.

AND NOW WE GET TO MAKE
THE GOOD PART --

THE PUMPKIN BANANA
MOUSSE FILLING.

SO THE FIRST THING IS
1/2 CUP OF HALF AND HALF.

AND I'M GOING TO PUT IT
INTO A DOUBLE BOILER.

I KNOW EVERY STARTER SET OF POTS

COMES WITH A DOUBLE BOILER,

WHICH IS TWO POTS,
ONE ON TOP OF THE OTHER.

BUT YOU CAN REALLY MAKE
YOUR OWN DOUBLE BOILER

BY PUTTING A HEAT-PROOF BOWL
DIRECTLY OVER A POT.

THE NEXT THING IS ONE 15-OUNCE
CAN OF PUMPKIN PUREE.

I'VE DONE THIS WITH COOKING
A PUMPKIN AND PUREEING IT

OR A CAN OF PUMPKIN PUREE.

AND BELIEVE ME, YOU CAN'T
TELL THE DIFFERENCE.

AND I CAN TELL YOU
WHICH ONE'S EASIER.

OKAY, SO THAT'S IN.

NEXT INGREDIENT IS
1 CUP OF BROWN SUGAR.

AND YOU WANT THIS SORT OF
LIGHTLY PACKED.

IT'S HOW BROWN SUGAR IS
GENERALLY MEASURED.

RIGHT INTO THE PUMPKIN.

3/4 TEASPOON OF SALT.

1/2 TEASPOON OF CINNAMON.

AND 1/4 TEASPOON OF NUTMEG.

I THINK THE TART SHELL'S
READY TO COME OUT OF THE OVEN.

PERFECT.

IT'S JUST A LITTLE BROWN
AROUND THE EDGES,

AND IT'S JUST GOING TO COOL
AND GET FIRM.

SO NOW I'M GOING
TO MAKE THE CUSTARD.

SO I'VE GOT TWO EGG YOLKS.

AND WHAT I WANT TO DO IS,

I WANT TO WARM UP
THE EGG YOLKS A LITTLE BIT

WITH THE PUMPKIN MIXTURE

SO I DON'T END UP
WITH SCRAMBLED EGGS.

JUST LIKE MAKING
A TRADITIONAL CUSTARD.

AND THEN POUR THE WHOLE THING

BACK INTO THE HOT PUMPKIN
MIXTURE.

MY SCRAPER.

I JUST WANT TO GET ALL OF IT.

THEN JUST MIX THAT UP.

AND JUST COOK THAT
FOR ABOUT 4 OR 5 MINUTES.

SO IT'S GOING TO GO
INTO THAT TART SHELL.

IT'S GOING TO COOL OVERNIGHT
IF YOU WANT TO.

YOU CAN MAKE IT THE DAY BEFORE.

AND THEN I'M GOING TO DECORATE
IT WITH WHIPPED CREAM.

SO IT'S NOT ONLY DELICIOUS,
BUT IT'S REALLY GORGEOUS.

SO I WANT TO TAKE
ONE PACKAGE OF GELATIN.

AND JUST SOFTEN IT
IN 1/4 CUP OF COLD WATER.

WHEN IT'S CHILLED,

THE EGG YOLKS ARE GOING
TO HELP THE MOUSSE TO SET.

BUT THE GELATIN'S GOING
TO HELP IT, TOO.

OKAY, OFF THE HEAT.

I'M JUST GOING TO ADD THESE
OTHER INGREDIENTS,

MASHED BANANAS.

AND THE SOFTENED GELATIN.

AND THE LAST THING
IS ORANGE ZEST.

OKAY, I'M JUST GOING
TO STIR THIS UP.

SO WHILE THAT COOLS,
I'M GOING TO WHIP THE CREAM.

I NEED ABOUT 1/2 CUP
OF HEAVY CREAM.

AND 2 TABLESPOONS OF SUGAR.

OKAY, THAT SHOULD DO IT.

YOU CAN DO THIS WITH A HAND
MIXER IF YOU WANT TO ALSO.

OKAY, THAT'S PERFECT.

WITH WHIPPED CREAM, YOU WANT TO
MAKE SURE THAT IT'S REALLY FIRM,

LIKE THAT, THAT IT STANDS UP.

BUT IF YOU GET IT TOO FAR,
YOU END UP WITH BUTTER.

YOU DON'T WANT THAT.

ALL RIGHT, I'M GOING TO FOLD
THIS INTO THE PUMPKIN MIXTURE.

SO PUT THE WHIPPED CREAM
RIGHT IN THE MIDDLE.

AND THEN WITH A SPATULA --
I USE A RUBBER SPATULA --

JUST GO STRAIGHT DOWN
THROUGH THE MIDDLE

AND THEN FOLD IT OVER THAT WAY.

STRAIGHT DOWN
THROUGH THE MIDDLE,

AND THEN RIGHT
TO THE BOTTOM OF THE BOWL,

AND THEN FOLD IT OVER --
JUST KEEP DOING THAT

UNTIL IT'S REALLY WELL MIXED.

MM, THIS IS LOOKING GORGEOUS.

PERFECT.

POUR IT RIGHT
INTO THE GRAHAM CRACKER CRUST.

IT SMELLS GREAT, AND
THE GOOD NEWS ABOUT THIS

IS YOU CAN MAKE IT IN ADVANCE,

LEAVE IT IN THE FRIDGE
FOR A DAY,

AND THEN DECORATE IT JUST BEFORE
YOU'RE GOING TO SERVE IT.

DOESN'T LOOK HALF BAD, DOES IT?

SO I POLLED ALL MY FRIENDS

TO FIND OUT WHAT THEIR FAVORITE
THING FOR THANKSGIVING IS.

BUT THE TRUTH IS,
I CAN'T HAVE THANKSGIVING

WITHOUT THIS CRANBERRY
FRUIT CONSERVE.

SO I'M GOING TO ADD
A CUP OF WATER.

AND 1 3/4 CUPS OF SUGAR.

SO I'M GOING
TO COOK THIS TOGETHER

FOR ABOUT 5 MINUTES...

UNTIL THE CRANBERRIES
SORT OF POP OPEN.

WHEN IT GETS REALLY HOT,
THE SKINS BURST OPEN.

AND THEN YOU GET ALL OF
THE CRANBERRY FRUIT

IN THIS CONSERVE.

THE NEXT THING I'M GOING
TO PUT IN IS APPLE.

AND, ACTUALLY,
GRANNY SMITH APPLES ARE GREAT

BECAUSE THE GREEN APPLES
HAVE A LOT OF PECTIN IN IT.

AND IT'S THE PECTIN
THAT'S GOING TO MAKE

THE CRANBERRY FRUIT
CONSERVE SET.

SO YOU WANT TO PICK
A REALLY TART APPLE.

THE TARTER THE APPLE,
THE MORE PECTIN IT HAS.

I'M JUST GOING TO PEEL
THIS LITTLE GUY.

AND THEN JUST CHOP IT UP.

YOU WANT IT TO SORT OF DISAPPEAR
WHEN IT COOKS INTO THE CONSERVE.

SO I'M GOING TO CHOP IT UP FINE.

THIS APPLE'S NICELY CHOPPED UP.

IT'S GOING TO GO INTO A BOWL.

AND THEN I'M GOING TO HAVE
THE ZEST OF AN ORANGE

AND THE ZEST OF A LEMON.

I CAN HEAR THE CRANBERRIES
POPPING.

OKAY, ONE ORANGE
AND THE ZEST OF A LEMON.

I JUST THINK THIS REALLY
TAKES AWAY FROM THE SWEETNESS

OF THE FRUIT CONSERVE.

OKAY, THAT'S THE ZEST.

I'M JUST GOING TO CHECK AND SEE
HOW THE CRANBERRIES ARE DOING.

AND I'D SAY THEY'RE POPPING.

OKAY, THAT'S GOING TO COOK FOR
ANOTHER FEW MINUTES

WHILE I JUICE THE FRUIT.

OKAY, SO THE JUICE
OF ONE ORANGE

AND THE JUICE OF A LEMON.

OKAY, SO ALL THIS IS
GOING TO GO IN.

THE APPLES AND THE ORANGE ZEST
AND LEMON ZEST.

AND THEN I'M GOING TO COOK THEM
ALL TOGETHER

FOR ABOUT 15 MINUTES.

GREAT, SO WHILE THAT'S COOKING,

I'M GOING TO START
THE HERB AND APPLE STUFFING.

THIS IS A REALLY GOOD STUFFING
FOR THE TURKEY.

IT'S VERY TRADITIONAL,

BUT IT'S GOT A MUCH MORE
MODERN ZING TO IT.

AND NOW I JUST NEED TO GET
SOME OTHER INGREDIENTS.

2 CUPS OF ONIONS.

AND 2 CUPS OF CHOPPED CELERY.

ALWAYS GOOD TO HAVE THEM
DONE IN ADVANCE.

THE NEXT THING
IS TWO CHOPPED APPLES

INTO THE SAUTE PAN
WITH THE CELERY AND ONIONS.

YOU NEED A BIG PAN FOR THIS.

OKAY, SO THAT'S GOING TO COOK
ON SORT OF MEDIUM LOW HEAT.

SO I'M GOING TO HAVE ABOUT
2 TABLESPOONS OF FRESH PARSLEY.

IT DOESN'T HAVE
TO BE PERFECTLY MINCED,

JUST SORT OF ROUGH CHOPPED.

AND THEN I'M GOING TO DO

ABOUT 1 1/2 TEASPOONS
OF FRESH ROSEMARY.

AND WE JUST NEED
SALT AND PEPPER.

THE ONIONS WILL JUST
START TO BROWN.

AND I THINK IT REALLY
BRINGS OUT ALL THE FLAVOR

IN THE VEGETABLES.

IN THE MEANTIME, I'M GOING
TO FINISH THE CRANBERRY SAUCE.

SO FOR THE TRADITIONALISTS,
I'M GOING TO LEAVE IT PLAIN.

AND FOR PEOPLE LIKE ME
THAT WANT A LITTLE MORE FLAVOR,

I'M GOING TO ADD
WALNUTS AND RAISINS.

SO THESE ARE TWO DISHES

I'M GOING TO SERVE THEM IN.

AND I CAN JUST CHILL THEM
RIGHT IN THE DISH.

SO THAT'S THE CRANBERRY
FRUIT CONSERVE.

YOU KNOW, EVERYBODY WANTS

THANKSGIVING EXACTLY THE WAY
THEY REMEMBER IT

WHEN THEY WERE KIDS,
SO I REALLY TRY AND DO IT

FOR EACH PERSON
THE WAY THEY REMEMBER IT.

AND STEVEN DOESN'T LIKE NUTS,

SO I WANT TO MAKE SURE HE HAS
EXACTLY WHAT HE WANTS.

SO I'M JUST GOING
TO ADD RAISINS

AND CHOPPED WALNUTS
TO THE REST.

JUST MIX THEM IN.

AND IT'S GOT GREAT FLAVOR
AND TEXTURE.

SO WE'VE GOT CRANBERRY
FRUIT CONSERVE

FOR THE TRADITIONALISTS

AND THE WILD AND CRAZY ONES.

SO I HAVE BREAD CUBES
THAT I'VE TOASTED,

SOURDOUGH BREAD, WHICH I LIKE.

AND, UM, I TOASTED THEM

JUST SO THEY GET
SOME OF THE MOISTURE OUT.

AND THEN IT'LL REALLY ABSORB
THE FLAVORS OF THE TURKEY

AND THE STOCK
AND EVERYTHING ELSE.

SO I'M JUST GOING
TO TAKE ALL THE VEGETABLES

I JUST COOKED
AND POUR IT RIGHT OVER.

I'M GOING TO ADD ABOUT A CUP
OF CHICKEN STOCK.

HM, I LOVE THE WAY THAT SMELLS,
THE COOKED APPLES AND CELERY.

AND TOSS IT ALL TOGETHER.

MM.

AND THAT'S READY
TO GO INSIDE A BIG BIRD.

THIS YEAR I TRIED
SUGGESTING TO MY FRIENDS

THAT WE MAKE A BAKED VIRGINIA
HAM FOR THANKSGIVING,

AND THEY WENT NUTS.

THEY SAID,
"WE HAVE TO HAVE TURKEY."

SO WE'RE HAVING TURKEY.

SO I'VE GOT A REALLY GOOD
FRESH 12-POUND TURKEY.

AND I'M GOING TO STUFF IT
AND TRUSS IT.

AND IT'S SO EASY,
YOU WON'T BELIEVE IT.

YOU KNOW, WHEN I WAS YOUNG,
MY MOTHER USED TO GET UP

AT 4:00 IN THE MORNING
TO MAKE TURKEY.

I THINK I HAD THIS FEELING

THEY HAD TO COOK FOR,
LIKE, 15 HOURS.

BUT THE TRUTH IS,

A TURKEY REALLY ONLY NEEDS
ABOUT 2 1/2 HOURS TO COOK,

AND IT'LL BE REALLY MOIST
AND DELICIOUS.

SO I'M JUST GOING
TO STUFF THE CAVITY FULL

BUT NOT REALLY PACKED.

YOU WANT THE HEAT
TO BE ABLE TO GET AROUND

SO IT CAN COOK PROPERLY.

OKAY, THAT LOOKS GOOD.

SO I'M JUST GOING TO TIE ITS
LITTLE LEGS TOGETHER.

AND THEN TIE AROUND THE TAIL

SO THAT'S NOT FLAPPING AROUND.

JUST CUT IT OFF.

AND THE ONLY OTHER THING TO DO
JTA THE WING TIPS,

JUST LIKE DOING A CHICKEN,

JUST TUCK THEM
RIGHT UNDERNEATH THE BODY

SO IT KEEPS THEM
FROM FLAPPING AROUND.

OKAY, AND THEN THE LAST THING
IS I'M JUST GOING

TO BRUSH IT WITH BUTTER.

SALT AND PEPPER.

SO THIS TURKEY, I'M GOING
TO ROAST AT 350°

FOR ABOUT 2 1/2 HOURS.

AND IT'S GOING TO BE
MOIST AND DELICIOUS.

NOW COMES THE FUN PART --

DECORATING THE PUMPKIN
BANANA MOUSSE TART.

IT SAT IN THE REFRIGERATOR
UNTIL IT JUST SET.

AND THEN I'M GOING TO DECORATE
IT WITH WHIPPED CREAM.

LOOKS PRETTY GOOD SO FAR.

SO I NEED A CUP OF HEAVY CREAM.

1/4 CUP OF SUGAR.

AND A SPLASH OF VANILLA.

WHEN I SAY A SPLASH OF VANILLA,

I MEAN MAYBE
1/4 OR 1/2 TEASPOON.

I'M JUST GOING TO WHIP IT
UNTIL IT'S FIRM.

THAT LOOKS GOOD... I WANT IT
REALLY NICE AND FIRM

BUT NOT TURNED INTO BUTTER.

AND THAT'S ABOUT RIGHT...
GREAT

SO THE EASIEST WAY
TO DECORATE THIS --

AND IT'S PERFECTLY GREAT --

IS TO DO WHIPPED CREAM
AROUND THE MIDDLE,

LEAVING A LITTLE BORDER
OF PUMPKIN,

SORT OF LIKE MERINGUE,
ON THE TOP.

BUT I LOVE TO PIPE IT,
SO I'LL SHOW YOU HOW TO DO THAT.

SO TAKE A PASTRY BAG
WITH A BIG STAR TIP ON IT.

I THINK THAT'S THE NICEST ONE
AND THE EASIEST.

YOU KNOW, PIPING
LOOKS REALLY MYSTERIOUS,

BUT THE WAY I LEARNED HOW TO DO
IT IS I JUST SPENT A DAY

PIPING BUTTER CREAM

OR WHIPPED CREAM.

JUST PRACTICE,
AND YOU'LL GET IT.

AND THE BEST WAY TO PRACTICE
IS JUST ON A BOARD

OR ON THE MARBLE.

SO -- BECAUSE YOU CAN KEEP USING
IT OVER AND OVER AGAIN.

SO I'LL SHOW YOU... IF YOU
WANTED TO DO A SHELL PATTERN,

WHICH IS WHAT I LIKE TO DO,

JUST A LITTLE BIT LIKE THAT,
JUST LIKE THAT.

AND IT'S REALLY ABOUT
THE PRESSURE IN THE BAG

AND REALLY GETTING A FEEL
FOR IT -- IT'S NOT THAT HARD.

IF YOU WANT TO DO SOMETHING EVEN
SIMPLER, IT'S JUST STARS.

BUT I THINK FOR THIS ONE,
I'M GONNA DO THE SHELL PATTERN.

SO JUST ALL THE WAY AROUND.

JUST DO LIKE A RIBBON PATTERN.

AND THE GOOD NEWS IS,
IF YOU MAKE A MISTAKE,

YOU CAN JUST SCOOP IT BACK
INTO THE BAG AND DO IT AGAIN.

HOW HARD IS THAT?

OKAY, AND THEN MAYBE A LITTLE
SWIRL IN THE MIDDLE.

GREAT.

AND THEN BECAUSE
I LIKE THE DECORATION

TO BE THE FLAVORS
THAT ARE IN THE TART,

I THOUGHT IT WOULD BE REALLY
NICE TO DECORATE IT

WITH A LITTLE BIT OF ORANGE,
MAYBE SOME ORANGE ZEST.

THE TRADITIONAL THING THAT I USE
FOR ORANGE ZEST IS THIS ZESTER.

BUT YOU'LL SEE IT ENDS UP
VERY FINE.

AND I THINK I HAVE
A BETTER WAY TO DECORATE.

YOU SEE, IT'S REALLY TOO FINE.

BUT THEN THE OTHER ZESTER IS

THIS LITTLE WONDERFUL TOOL THAT
JUST HAS LITTLE SHARP EDGES.

AND I'LL SHOW YOU WHAT IT DOES
WITH THE ORANGE.

IT HAS LONG STRIPS OF ZEST.

AND I THINK THAT WOULD
BE REALLY PRETTY

TO DECORATE THE TART WITH.

AND THEN JUST

TAKE IT AND PUT IT AROUND
THE EDGE, JUST SORT OF LIGHTLY.

SO NOW SOMEBODY KNOWS
IT'S PUMPKIN AND ORANGE

AND CREAM AND DELICIOUS.

AND IT'S READY FOR DESSERT...
I'M JUST GOING TO KEEP IT

IN THE REFRIGERATOR UNTIL
WE'RE READY TO SERVE IT.

I THINK IT LOOKS NOT BAD.

[ CORK POPS ]

[ LAUGHTER ]

FUN CHECK, WHO'S HAVING FUN?

I NEED SOME OF THAT CHAMPAGNE.

I THINK WE LOST HALF OF IT.

CHEERS.

OKAY, I'M OFF
TO CARVE THE TURKEY.

I HAVE TO SAY,
CARVING IS NOT SOMETHING

I GENERALLY DO
WITH COMPANY AROUND

BECAUSE I CAN MAKE A REAL MESS.

JUST CUT OFF THE LEG.

NICE BIG LEG FOR SOMEBODY
THAT LIKES THAT.

WHAT I DO IS, I LET THE TURKEY
SIT FOR ABOUT 20 MINUTES.

AND ALL THE JUICES GET RIGHT
BACK INTO THE TURKEY.

IT REALLY MAKES IT
FLAVORFUL AND MOIST.

MMM.

AND THE TRICK
FOR THE WHITE MEAT IS,

INSTEAD OF SLICING IT THE WAY
IT'S TRADITIONALLY DONE,

I'M GOING TO RUN
MY KNIFE AROUND THE --

CUT OFF THE ENTIRE BREAST
IN ONE PIECE AND THEN SLICE IT.

THAT'S EXACTLY THE WAY
I LIKE TO DO A CHICKEN.

AND THEN JUST SLICE IT
RIGHT ACROSS.

I THINK IT'S SO MUCH EASIER
THAN WRESTLING WITH IT.

OH, THIS LOOKS REALLY GOOD.

SET IT ON ONE SIDE.

AND I WOULD SAY THAT
LOOKS LIKE THANKSGIVING.

AND I HAVE PARMESAN
SMASHED POTATOES.

EVERY FAMILY HAS
THEIR FAVORITE RECIPE,

SO THIS IS MINE.

AND I KEEP IT WARM ON THE TOP
OF A DOUBLE BOILER.

AND THEN FRANK
WANTED BRUSSELS SPROUTS,

SO I'VE ROASTED
BRUSSELS SPROUTS.

I ROASTED THEM
AT A REALLY HIGH TEMPERATURE

WITH OLIVE OIL, SALT AND PEPPER.

IT COULDN'T BE EASIER.

AND THAT'S WHAT FRANK
WANTED FOR THANKSGIVING.

AND PLAIN CRANBERRY
FRUIT CONSERVE

AND CRANBERRY FRUIT CONSERVE
WITH RAISINS AND NUTS.

OH, FABULOUS.

LOOK AT THIS,
IT'S FANTASTIC.

ALL RIGHT, YOU'RE
IN CHARGE OF THE TURKEY.

AND I'LL BE IN CHARGE
OF THE VEGETABLES.

I HAVE YOUR FAVORITE
BRUSSELS SPROUTS.

OH, THEY LOOK DELICIOUS.

ARE WE READY TO ROCK?
YES, INDEED.

COME, EVERYBODY,
HELP YOURSELF.

Woman: OH, THIS LOOKS
SO WONDERFUL.

Frank: BOY, I'M HUNGRY.

I'M REALLY HUNGRY.

I HAVEN'T EATEN FOR WEEKS.

Ina: DO YOU HAVE ENOUGH
CRANBERRY SAUCE?

THAT'S CHEESE ON
THE POTATOES, PARMESAN?

PARMESAN, MAYBE
A LITTLE SOUR CREAM.

HERE'S TO THE ABSENT
JEFFREY.

JEFFREY.
JEFFREY.
JEFFREY.

HE'LL BE MISSED.
HE HAS NO IDEA
WHAT HE'S MISSING.

MY EXPERIENCE IS NOBODY
REMEMBERS WHAT THEY HAD
FOR DINNER

BUT THEY ALWAYS
REMEMBER DESSERT.

ALL RIGHT, WHO WANTS
PUMPKIN BANANA MOUSSE TART?

I KNOW NYRIE NEEDS A PIECE.

Nyrie: THANK YOU.

Ina: EVERYBODY COOL?

SO IT TURNS OUT YOU KNOW
HOW TO COOK AFTER ALL.

SOMETIMES I EVEN
SURPRISE MYSELF.

HAPPY THANKSGIVING.

NOW WE CAN GO
CHRISTMAS SHOPPING.