Happy Thanksgiving!
No markets, no work today. It's Thanksgiving.
Every year it's the same thing. One day, usually a bit after All Saints' Day, it dawns on me that it's almost here: Thanksgiving! How did that happen?
Well, it's happening all right. And, yes, I'm cooking again. We did get an invite this year, and almost wound up at the home of one of our sons. But logistics didn't quite work out. So it's back to the oven and the stove again.
Over the years I've figured out what to prepare in advance to make Thanksgiving less of a marathon. It's almost down to a science at this point. The turkey goes into the oven some time between 9 AM - 10 AM so it's ready for our typically early (between 1 PM - 2 PM) feast. The stuffing's already prepped for the oven, to be popped in after the turkey comes out to rest. The mashed rutabagas and brussel sprouts, cooked the day before, come out of the fridge and get heated up with in the oven or on top of the stove. One our sons has been making a delicious mashed yam concoction, topped with marshmallows, so haven't had to worry about that component for a while now. Maybe another vegetable or two? Depends on how the spirit moves me. And, of course, the cranberry sauce - made from those fresh cranberries you buy in a bag at the market - has been waiting to make its entrance from somewhere in the back of the fridge, having been made one or two days prior.
(By the way, I've tried various recipes for fresh cranberry sauce and, frankly, if you follow the simple instructions on the bag that call for water and sugar, the end result is splendid.)
Now if someone would only step up and carve the turkey, the whole thing would be virtually on auto-pilot at this point. Then again, carving allows me to pick away at choice parts while everyone's gathering at the table.
Others (aka my wife and one or two volunteers) deal with setting the table, and cleaning up afterwards. So, when you think about it, if you've got a lot of the meal prepped, you can actually spend time with the guests and, well, just enjoy.
Meanwhile, in the midst of our gratitude for all God's blessings, and our remembrances of those no longer with us who graced our table in years gone by, we tip our hats to those who have to work on this glorious day. One of those is one of our sons, a police officer. If things work out, he'll stop by later. If not, we'll see him at some point over the next couple of days and there will be plenty of leftovers for a second Thanksgiving feast.
With all that come best wishes for you. I hope your Thanksgiving festivities bring the same joy that fills our home every year.
Every year it's the same thing. One day, usually a bit after All Saints' Day, it dawns on me that it's almost here: Thanksgiving! How did that happen?
Well, it's happening all right. And, yes, I'm cooking again. We did get an invite this year, and almost wound up at the home of one of our sons. But logistics didn't quite work out. So it's back to the oven and the stove again.
Over the years I've figured out what to prepare in advance to make Thanksgiving less of a marathon. It's almost down to a science at this point. The turkey goes into the oven some time between 9 AM - 10 AM so it's ready for our typically early (between 1 PM - 2 PM) feast. The stuffing's already prepped for the oven, to be popped in after the turkey comes out to rest. The mashed rutabagas and brussel sprouts, cooked the day before, come out of the fridge and get heated up with in the oven or on top of the stove. One our sons has been making a delicious mashed yam concoction, topped with marshmallows, so haven't had to worry about that component for a while now. Maybe another vegetable or two? Depends on how the spirit moves me. And, of course, the cranberry sauce - made from those fresh cranberries you buy in a bag at the market - has been waiting to make its entrance from somewhere in the back of the fridge, having been made one or two days prior.
(By the way, I've tried various recipes for fresh cranberry sauce and, frankly, if you follow the simple instructions on the bag that call for water and sugar, the end result is splendid.)
Now if someone would only step up and carve the turkey, the whole thing would be virtually on auto-pilot at this point. Then again, carving allows me to pick away at choice parts while everyone's gathering at the table.
Others (aka my wife and one or two volunteers) deal with setting the table, and cleaning up afterwards. So, when you think about it, if you've got a lot of the meal prepped, you can actually spend time with the guests and, well, just enjoy.
Meanwhile, in the midst of our gratitude for all God's blessings, and our remembrances of those no longer with us who graced our table in years gone by, we tip our hats to those who have to work on this glorious day. One of those is one of our sons, a police officer. If things work out, he'll stop by later. If not, we'll see him at some point over the next couple of days and there will be plenty of leftovers for a second Thanksgiving feast.
With all that come best wishes for you. I hope your Thanksgiving festivities bring the same joy that fills our home every year.
Happy Thanksgiving!
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