By Dorette E. Snover I feel the first chill air of the season and wrap my brown chenille sweater closer. The scent of apples and the first oak fires seem inextricably combined. The taste of pecans haunts me, wherever I am.
Pumpkins tumble across the fields and into pies.
The sound of leaves flying through the sky replaces the lyric of ocean-washed beach. Thanksgiving is nature's grand crescendo and a soothing elixir to the bombardment of my senses. Enjoy this Thanksgiving feast of quick-fried oysters, turkey scaloppini with prosciutto and pomegranate sauce, a gratin of butternut squash and dried cherries, a corn pudding with fall spices, and for dessert a rustic apple pie. Fried Oysters served with Parsley Sauce Fried oysters are not something you can make ahead and hold in the oven or reheat in the microwave. But fortunately they are so easy to make and so delicious, that they're definitely worth it.