It's time for Guava Glazed Turkey and Chilean Butternut Squash. Praise be.

Never did I dream I would spend so much time worrying about the color of fonts, but oh yes, I do. Yesterday was spent writing and formatting our latest newsletter — the one launching the funny new T-shirts — and writing a press release to send to members of my former tribe: Reporters.

I looked up and several hours had passed. The day was pretty much shot and though the newsletter and the release got written, I had not decided on my Thanksgiving menu. And really, shouldn’t that be the priority?

So this morning, at the crack of dawn, Bustelo and I trolled the internet and paged through cookbooks for some deliciousness to accompany the star of the show, the guava port wine glazed pavo.

At last, here’s the menu. It’s simple:

The bird as mentioned above.
Cranberries, made with real syrup and orange rind.
A salad with figs, Manchego cheese and Serrano ham (which a friend gave me from this month’s O at Home magazine)
Chilean Butternut Squash Casserole. I so cannot wait for this one. Spicy comfort food!
Green beans for the unadventurous among us.
Roasted rosemary fingerling potatoes (for my husband)
Crusty bread.
Flan, the traditional kind with lots of caramelo.
Cafecito

I usually have dressing and black beans, but this year, no quiero and no one seems to be requesting them. Part of me is tempted to go Puerto Rican and roast the turkey in mojo, but given that I live all year for this glaze, I’ll pass on the urge.

Additionally, I’ve been toying with making a dessert I made up last winter — blueberries, port wine and guava paste cooked up together in a saucepan and drizzled over vanilla ice cream resting in puff pastry. It is mind-blowingly good, but I’m opting for the Nigella way of hosting by not spending all my time in the kitchen.

It’ll leave more time to count my blessings, grab seconds and lick my fingers.

Many good wishes for a loving and warm and filling Thanksgiving to you, my amigos.