From Captain Alex Kent
The meal got underway with split pea soup from the freezer, spiced up with fresh mushrooms. That was served with hearty bread and butter. Next came a salad with pomegranate, cucumbers, and an orange flavored dressing. The main course was baked salmon, accompanied by a festive butternut squash and cranberry kugel, and roasted broccoli, carrots, and sweet peppers. The meal was capped off with a trio of pound cakes: butter, cranberry, and pumpkin, alongside sliced oranges. We provided several to-go meals as well.
Our guests really enjoyed their meal, and went out of their way to offer compliments. A Happy Thanksgiving to all!
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