Ruhiyyih and Matt were visiting a few days, so we enjoyed Thanksgiving multiple times, always grateful for the opportunity to enjoy good food with our children.
I made polenta, stirring it into a thick texture, seasoned with fresh parmesan, garlic and herbs. The polenta is spread onto a stone, spread out flat, then allowed to set overnight.
It hardens, then is ready to cut and fry in olive oil. I served it for breakfast in an eggs-bacon-and tomato casserole.
During the week we enjoyed many leftovers, including asparagus in a salmon stirfry. 
These salmon-feta-spinach sandwiches were served with a vegetable rasam flavored with our wild huckleberries. They give the soup a deep color and add just the right sweet-sour counterbalance to the spices.
