Just to get you all excited and worked up into a FAYEFOOD frenzy, I am going to give you the menu for Thanksgiving, as it reads in my book, also called, what do you know, FAYEFOOD (find it on Lulu.com):

Chestnut soup
Roasted Pumpkin Risotto
Roast Turkey with sage, rosemary, thyme
Best-ever-can’t-stop-eating it-stuffing
Mashed Potatoes
String Beans with garlic
Arugula salad with dolce gorgonzola, toasted walnuts and pear
Apple Pie
Pumpkin Pie

For Ferd’s Thanksgiving party at school I think I may be the only parent who chose the vegetables. You can’t have Thanksgiving without vegetables. A Thanksgiving table without the vegetables is like a cone without the ice cream.
String beans can be tricky this time of year because they are the last ones hanging off the vine. Boil them with a good pinch of salt and a drizzle of olive oil right in the cooking water. At this point in the season you want to cook them until they are soft. Drain well, and toss them around with a few shallots that have been minced and sauteed in your best olive oil along with a few halved cloves of garlic and a sprig of thyme. If you like balsamic and you have some exceptionally good stuff, give a little pour of that at the end, otherwise, just as they are is delicious.