CHAPTER 7
PRACTICES
THE HEADSAIL
What worked yesterday is the gilded cage of tomorrow.
—PETER BLOCK
I made my first Thanksgiving turkey in our small, one-bedroom apartment in Palo Alto, California, 20 years ago. I was determined to apply all the holiday cooking lessons I had learned from my mom when I used to stand on a small stool in our galley kitchen, proudly wearing my red apron. Growing up in Wisconsin usually involved a cold November, which meant it was often a bit cold inside, too. My father was notoriously stingy with the heat—something about it all building our character. The kitchen was the warmest place in the house, so, while I enjoyed cooking with Mom, I mostly enjoyed staying warm. I watched her stuff the turkey and knew when ...
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