Planning the Menu

So I'm cooking a Thanksgiving dinner tomorrow. And honestly, I like doing it myself because then I get to practise at being a control freak. So to celebrate A Very Special Gluten Free Thanksgiving, I am making a ham. There will be no incidents where in I look longingly at the gravy and stuffing. No dinner rolls either.

I have to admit, stuffing is about my favorite food in the world. I follow Grandma's famous recipe every year. And I love the smell of sage in the house. But trust me, you can't make stuffing from gluten free bread and not come out of it traumatized. I thought about just putting sage in a pot of boiling water for a little ambience, but that might end with me pouring wild sage down my throat to get a fix and I'd like to avoid such a depraved action.

Onward, ever forward...

The Menu:

Ham (special sekrit glaze)
Sweet potatoes (w/cinnamon and brown sugar)
Corn
Winter Salad (includes pomegranate seeds, chopped walnuts, carrots, raddish, cabbage, green leaf lettuce)

Dessert: Mint Chip Ice Cream (for me) or Cherry Pie

Then Friday is basically the same menu except for the potatoes, which will be a rosemary/garlic mash.

Ooo! I forgot the wine! (note to self: pick up wine.)

(EDIT: Jesus, forgot the cranberries too. What kind of lame-ass control freak am I?)