Forced to feast

Yesterday was busy and I’ve been up since 4am because a few friends cornered me into cooking for them, today. I don’t celebrate holidays, but here is what’s in store for them:
Brunch: “Ham and eggs: a day’s work for a chicken; a lifetime commitment for a pig.”
Dinner: Harvest, pluck, gut, clean, and wash a wild turkey with limes or lemons. Place turkey in roasting pan; insert cut wild apples and Rosemary in turkey cavity. Decorate pan with homegrown red bliss potatoes, carrots, Bell peppers and red onions. Combine sea salt, black pepper, dill, oregano, garlic, cloves, butter, cooking oil and rub over bird. Cover and bake at 325° for 3 hours, finish at 400° for 15 minutes.
15 minutes later, 2 hind legs from a harvested wild boar go into shallow baking pan, with sea salt, ground black pepper, 4 bay leaves, fresh thyme, 10 black peppercorns, garlic, 1 yellow onion, lime juice, 20 cloves and butter. They roast in an oven at 400° for 20 minutes, then 3 hours at 325°. At this point, toothpicks are used to hold pineapple slices over the ham and to secure Maraschino cherries in the center of the pineapple slices. Cook for another 15 minutes.
Lettuce is shredded, mixed with tomato, horse radish, onion, garlic, sea salt, vinegar with the Mother and oil to make a salad.
Yes, my friends are spoiled.

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