I don’t know how it happened but Thanksgiving totally snuck up on me this year. I normally start planning my Thanksgiving menu at the beginning of November but this year I didn’t even think about it until the weekend before the big day. Maybe it’s that the temperature has been in the 90s or that we’ve had a hectic fall. However it happened, I’m getting a late start.
While contemplating what I was going to serve this year I remembered that my in-laws still don’t have a functional kitchen from the Great Flood of 2016 and my mother-in-law always (ALWAYS) brings Spinach Madeleine to Thanksgiving. Since that won’t be happening this year, I figured I’d change things up a bit and make something different. While I was thinking about something different I remembered that oysters are particularly good this time of year. My mind immediately went to spinach and oysters. Spinach and oysters. That’s a thing. It’s called Oysters Rockefeller and it’s freaking delicious. I’ve added some fennel and absinthe to it because, why not? And what the hell, let’s top it off with a chive biscuit just because we can. You’re welcome.