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Published November 23, 2011, 11:30 PM

Traditional menu gets some editing

For me, Thanksgiving is inevitably too much, too rich, too frenzied. Even when there were only four of us, my mother used to get up at 5:30 on Thanksgiving morning to start cooking, huffing and puffing all the way, ’til my father revved up his electric carving knife and dinner was served.

By: Irene Virbila, Los Angeles Times, INFORUM

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