We left before sunrise, but as the sun came up, I had this view of the trees on top of the mountain.
And a lot of scenes like this for most of the trip.
The market was crowded.
And well stocked for the holiday.
So much to choose from.
There was one whole case of stuffed olives.
Lots of fresh fish and seafood to choose from.
Everyone here is so friendly.
The connoisseur of olive oils.
I always check out the allies behind the market.
They tell a story you don't hear inside.
A model train runs on top of this booth.
Everyone was decorated for Thanksgiving.
Every kind of bread is offered.
It's hard to pass up these booths.
What kind of popcorn do you like?
The apple on the left is coated in a sweet peanut butter then dipped in chocolate.
Ha!!! Meat pies!!! This is where it all started. I bought these the last time I was here and they were tasteless. This put me on the quest to make the perfect meat pie.
I really really love this place.
I want to move in and sleep on the floor behind the kielbasa.
Pretty as a picture.
Peanut butter and chocolate cupcakes.
I always watch what other people are buying. I stopped here to buy cheese for a pie I am making tomorrow and the woman next to me was buying a blue cheese that I was not familiar with. I asked her about it and she said she makes leftover turkey and cheese sandwiches after Thanksgiving and this cheese is fabulous with turkey. It is called Buttermilk Blue and is simply the best blue cheese I have ever tasted. I can't wait for Friday.
One of my favorite counters.
Wild Lake Perch is terrific.
Buffalo.....not for me.
So what did I buy?
Empire biscuits and Bakewell tarts.
A monk cake
Chocolate cake made with Irish stout.
Six pounds of bacon. One pound for me.....five pounds for my daughter's boyfriend. Not kidding.
Lots of Lake Perch. Teddy goes a little crazy for these.
Freshly made sauerkraut.
Beef short ribs. I can't wait to make these. When finish they will be served on a creamy goat cheese polenta.
Beef shanks. Not sure what I will make with them.
Marrow bones. I think I will use these with the shanks and make a rich daube.
Buttermilk blue and a truffle cheese.
And then we left and counted hay bales the whole way home.