You nailed it. Thanksgiving is so overdone, so pressurized. We go to my sister-in-law’s now where she puts on the show. I bring what she tells me. Homemade yeast rolls, wine, some marble cake. And then on Christmas Eve I roast turkey in my mother’s deep aluminum roaster and make cornbread dressing the way she did. One daughter makes kale salad, and the other preps an overnight casserole for Christmas morning. We eat on old family china and drink the best wine we’ve got. But I have done what you did in Virginia for the same reasons. Just think, if we didn’t screw up, would we have anything to write about? Happy Thanksgiving, and I am going to try your way of roasting turkey!
I adored this post! I’m always the person who wants to try something new, and like you, I learned that people want what they know. This year, it’s toasted hazelnuts over the broccoli—not at all fancy, but isn’t better than plain steamed broccoli? (No one eats the broccoli anyway, says my wife. It’s just garnish.)
I have this same china in my cabinet, Syracuse Victoria Rose. It was my MIL's. I also have Grandma's china, Spode India/n Tree. My husband and I use these dishes over the holidays and on special occasions to eat meals prepared as our families enjoyed them. We don't worry much over cooking mishaps; we just pour more wine, enjoy our family and friends company as we share memories. . Happy Thanksgiving!
I too have tried to people please my way out of loneliness and grief with my best efforts hoping to win them over with my talents. Alas I am nobody’s matriarch. And I’m bringing a vegan bean titan to the family dinner this week.
Trendsetters! You were so ahead of the times. I know I would eat any of what you served. And here in Australia, everyone would love your Butternut Squash Soup, with or without the poblanos. Aussies love pumpkin soups (all the orange squashes are called pumpkins here BTW). They like pumpkin soup curried, with chicken pieces, with or without the addition of sweet potato and/or carrot, and numerous other ways. It's classic comfort food here. The turkey recipe looks enticing. I've never seen one over 5 kilograms (about 11 pounds?) here, so cooking time might be a bit less I imagine.
You nailed it. Thanksgiving is so overdone, so pressurized. We go to my sister-in-law’s now where she puts on the show. I bring what she tells me. Homemade yeast rolls, wine, some marble cake. And then on Christmas Eve I roast turkey in my mother’s deep aluminum roaster and make cornbread dressing the way she did. One daughter makes kale salad, and the other preps an overnight casserole for Christmas morning. We eat on old family china and drink the best wine we’ve got. But I have done what you did in Virginia for the same reasons. Just think, if we didn’t screw up, would we have anything to write about? Happy Thanksgiving, and I am going to try your way of roasting turkey!
I adored this post! I’m always the person who wants to try something new, and like you, I learned that people want what they know. This year, it’s toasted hazelnuts over the broccoli—not at all fancy, but isn’t better than plain steamed broccoli? (No one eats the broccoli anyway, says my wife. It’s just garnish.)
Anyway, I’d love to be at your table. :)
Loved this...especially your on point description of so many family situations, “a scrum of desire, assumption, and emotional desperation”.
I have this same china in my cabinet, Syracuse Victoria Rose. It was my MIL's. I also have Grandma's china, Spode India/n Tree. My husband and I use these dishes over the holidays and on special occasions to eat meals prepared as our families enjoyed them. We don't worry much over cooking mishaps; we just pour more wine, enjoy our family and friends company as we share memories. . Happy Thanksgiving!
I too have tried to people please my way out of loneliness and grief with my best efforts hoping to win them over with my talents. Alas I am nobody’s matriarch. And I’m bringing a vegan bean titan to the family dinner this week.
Trendsetters! You were so ahead of the times. I know I would eat any of what you served. And here in Australia, everyone would love your Butternut Squash Soup, with or without the poblanos. Aussies love pumpkin soups (all the orange squashes are called pumpkins here BTW). They like pumpkin soup curried, with chicken pieces, with or without the addition of sweet potato and/or carrot, and numerous other ways. It's classic comfort food here. The turkey recipe looks enticing. I've never seen one over 5 kilograms (about 11 pounds?) here, so cooking time might be a bit less I imagine.