Serious Eats - seriouseats.com

Chevre+figs+bacon+balsamic vinegar. I think it was from the Minimalist Entertains. Browsing through that book with a friend culminated in a small tapas party in my dining room.

I am a big fan of berries with a dollop of lemon curd and/or Crème fraîche. Garnish with mint, if you have to make things look fancy. Have some butter cookies on the side. I tend towards frozen blueberries which thaw while we eat dinner.

I've had scrambled egg, greens, and tomato for dinner lately.
Greens: the bitter stuff. Tatsoi, kale, collards, chard, spinach, water spinach. Cooked down in a big skillet with some garlic, and onion if I have it on hand.

Scrambled egg: Scrambled soft and creamy. one will do the job. Two are easier to scramble.

Tomato: in season, fresh, and chopped.

Bitter, garlicky greens, scrambled egg, and acid tomato are perfect. Toast optional.

1 pound boneless chicken to make two servings? That's a big serving of meat.

I like mine somewhere in between. Oh, I also liked it wrapped around a date stuffed with goat cheese. Or a jalapeno stuffed with cheese. Um. I like my bacon with cheese!

Apartment Therapy's The Kitchen has a last minute Thanksgiving menu for four, with chicken as the poultry entree. I'd throw a green salad or a green vegetable in there, but it's a moderate scale and hits several signature flavors.

There's also q&a that links to several smaller scaled recipes.

Thundermuck! http://thundermuck.com

They're a small roaster in Astoria, Ore. I mail order it to get their coffees in Arkansas.

I'm hooked on the Clatsop Spit, but it may be too dark for you. Every coffee I've had of theirs--whether brewed myself or in a retail setting--has been delicious.

Deviled eggs. Most people like them, and even though they're easy to make, people consider them fiddly or difficult.

The neck boils for stock on a back burner of the stove while the turkey itself roasts, and that, with the giblets, becomes gravy.

The oyster. Mmmmm...

2nd favorite? The wishbone, due to the Thanksgiving I washed the turkey pans in the college dining hall, and the cooks contrived to bring me the wishbone from nearly every bird.

Lemon ices--especially if they're fairly tart.

That crackling noise bread makes as it goes from the heat of the oven to the air on the cooling rack. The first time I heard it, I thought it was a fan blowing on some paper.

I'm also fond of that non-sound of the plunger going to the bottom of the press pot.