When I was a younger man, having out lived everyone's expectation including mine, I decided to celebrate Thanksgiving in a bourbon-based manner. On a cold and sere Thanksgiving morning, having sampled some breakfast bourbon, just to make sure it was not out of code date and still potable, I went into the kitchen where my wife was assiduously preparing a festive Thanksgiving board and decided to direct the procedures.

This whim lasted 1 1/2 seconds. In a non-snarling manner and wifely adoration she told me to get the Dicken's out of her kitchen as fast as my little round legs could get me out.

So I gathered up Carla and Glen, two of the more mature children and told them we where going up to Sugarloaf Mountain and walk to the top. (I checked on the bourbon to see if it was still fresh and we took off.)

Arriving at Sugarloaf we parked the car and started up the long flight of stairs to the top. Partially up the way I looked to the left and saw a large slab of rock facing on the mountain side and said to my children, "Kids let's do something different. Let's climb the rock face." They scrambled up like agile monkeys and looked down at me and tossed off insults to communicate my non-rock climbing skill. With these taunts my adrenaline kicked in and I floated to the top.

I looked down and almost fainted. I came to the conclusion that it wasn't the bourbon that got me up, but Lady Luck looking on another cretin. P.S. This was done back in the dark days when breakfast bourbon wasn't a no-no.

Now let's get to something a little more sensible. A lady I know who lives on the side of a mountain in West "By God" Virginia had me for dinner recently and served the most delicious salmon dish. Her name is Jana Klaase and she is one mean salmon cook. She takes thick pieces of salmon that are about the size of a fillet mignon, seasons them with cumin, cilantro, pepper and a little turmeric, dips then in melted butter or margarine on all sides, then presses them into sesame seeds and after getting the pieces well coated, fries them in olive oil. Cook until they are done on both sides and remove. "Are done" is usually about 3-4 minutes on either side. She served the salmon with a lovely tossed green salad and baked sweet potatoes. "Luverly, Luverly."

For Thanksgiving I suggest a cardamom seasoned fruit sauce that goes well with roasted fowl and also with pork. Take a can (large can) of purple plums in syrup and a can of dark sweet cherries or blackberries and drain, reserving liquid. Mash in a bowl the fruit (don't forget to remove the seeds) when pasty add some of the combined fruit syrup till sauce is smooth, add brandy or cognac or rum to taste. Forget the bird, spoon up sauce and say the heck with the rest of the meal. Oh yes, I forgot the cardamom (too much brandy sampling) put in a 1/2 teaspoon and let your taste buds be your guide.

Have a Major Thanksgiving!