Man, looks like we will be just five this year. But even at that I'm still on "let's be traditional" probation. OK. I get it. The menu's short this time and some parts are looking very familiar; it's good stuff, I gotta admit. Birds -- We're doing two like usual. This time we ordered from Mary's in the central valley. We have a free range broad-breast white and a free range heritage; this will be our first heritage and I am SO excited. Terri's going to put a traditional herb/citrus roast on the one and I'm doing a honey brine/apple wood grill on the heritage. Miles Standish Stuffing -- OK, this is essentially evergreen now, and it's one of those traditions I fully embrace. What's not to like about stuffing with sausage, pepperoni and mozzarella? Spuds -- Roasted garlic, chive and cream cheese smashed Yukons. Veg 1 -- Roasted beets, carrots and Brussels Veg 2 -- Grilled artichokes, Hitching Post II-style (one of my golf buds is the artichoke king around here ... nice perk). Relish -- Terri won't go in for prepared cranberries, canned or otherwise. I just stay out of the way. Typical treatment with orange peel and s, s and p. Gravy -- What can you say about this? There's a lot of love in the bottom of a roasting pan. Sage and peppercorn. Bread -- Rolls from heavenly Pattibakes in Buellton. Pumpkin and black-bottom pecan pies (and I might make some ice cream, maybe maple or browned butter). Wine is looking like Flying Goat Goat Bubbles to put down a base and with the chow ampelos Viognier and Clos Pepe or Foley Pinot Noir, though we might slip in some Stolpman Sangiovese or Jalama Grenache. (Yes, that is MY rut, local wines.) How about you????