A Very Renaissance Thanksgiving

November 26, 2015

Happy Thanksgiving!

While my turkey is cooking, I can't help thinking about the feasts I read about when researching Ginevra's life: roasted pigeon, venison, and peacock's tongues (all of the peacock feathers might go to an elaborate headdress), fish pies spiced with nutmeg and saffron and topped with dried dates and oranges; pasta stuffed with goat cheese; and Florentines' favorite desserts, sugared almonds and pine nuts, marzipan, and chestnut cakes.

I imagine the clean up was awful but so worth it!