“I'm an Opelousas Cajun and the youngest of 13. Holiday dinners are a family affair with 25–100 brothers, sisters, and children.
"I call party food 'hoof food,' since it's usually eaten vertically with a dish at arm's length and a napkin in the nearest breast pocket.
A lengthy hot bath, dressing, and mixing a dry Martini in preparation of the evening must be allowed.
I usually take one small spoonful, but Christmas calls for two. I may retain the rest for myself and complete it two days before New Year."
"American food has evolved from hot dogs and hamburgers to its richness. I tried to cook with the wealth of the American harvest."
Oyster eaters and abstainers can enjoy buttered pumpernickel with smoked salmon and fresh, chopped raw veggies.
Clark's chutney is a sensual stew of dried figs in port with sour apples and spices as applesauce.
A well-fed and well-lubricated group naps on the several couches and easy chairs after dinner.