THE WAR IS OVER! The boys
are home, winter holidays are coming,
and rationing is something we’ve
all gotten used to. Grandma’s been
fattening a big turkey in the yard,
feeding it lumps of butter rolled in bird
seed. Father’s brought rabbits back
from the hunt. The haul from Mother’s
victory garden will keep her canning
for weeks, and there will be plenty
for the table despite radio reports of
shortages.
We have so much to be thankful for.
It’s going to be a swell Thanksgiving.
For this season’s holiday feast
we turned to Noah Fecks and Paul
Wagtouicz from The Way WeAte.net.
They have dedicated their lives to
re-create, cook, and capture some of
the best recipes of the 20th century.
Every week they select a single issue
of Gourmet Magazine and select 2–5
recipes.
They will eat themselves though all
815 issues.
All these recipes are originally
created for Sweet Paul Magazine!
Boneless Roast Turkey
Root Vegetable Mash
