I love it when Thanksgiving dinner begins like this. I suppose it began many months ago, when I planted the sage. But when I’m grinding the leaves with the mortar and pestle is when I feel like I’m really starting to prepare. There’s something very satisfying about growing aspects of Thanksgiving dinner. Some homegrown thyme leaves will be added to the sage…both going into the stuffing. And there’s a quart bag in the freezer full of very tiny green beans that were carefully chosen all season for Thanksgiving dinner.