On Sunday, I started my annual Thanksgiving cooking extravaganza. By the end of the day, I had a lovely batch of cranberry chutney and 34 veggie cakes for Lily’s Thanksgiving feast at preschool, but very little energy left for lunch making. I had a few pieces of ham in the fridge that needed to be used up, so I made ham, havarti and cucumber sandwiches. For fruits and veggies: more cucumbers, carrots, persimmons and grapes. The kids and I only have two days of school this week, which should enable me to prep pies, turkey stock, stuffing, and some of the vegetable sides on Wednesday. Let the Thanksgiving games begin!