Thanksgiving

Breakfast on Thanksgiving morning. Eggs over easy and toast, with caviar and creme fraiche.

Breakfast on Thanksgiving morning. Eggs over easy and toast, with caviar and creme fraiche.

I got out of the city for just over a day this week for Thanksgiving. That's always refreshing. It was good to see space and hear quiet. But I also got to spend several hours helping with the cooking which is very enjoyable to me. I began cooking after visiting a friend for Thanksgiving my freshman year and seeing the kitchen fill with delicious foods. What can I say? I'm always attracted to the act of creating.

Growing up in a somewhat potluck style of Thanksgiving, with 20-40 people attending my grandparents's home (this year was the 45th Thanksgiving hosted there!), it has been very interesting to see all of Thanksgiving come together in a single kitchen, made by one family, and shared with a few guests, which I felt privileged to be among.

Food preparations!

Food preparations!

This year, the menu was "simplified." This is what we ate:

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  • A turkey brined for four days, with rosemary and sage butter under the skin
  • Gravy
  • Roasted root vegetables
  • Vegetable stew with asparagus, snap peas, endives, and spring onion
  • Moscato marinated mushrooms stuffed with Italian sausage dressing
  • Mashed potatoes
  • Broccoli and cheese casserole
  • Homemade Irish potato bread with whole grain
  • Apple pie
  • Pumpkin pie
  • Pecan pie
  • Maple and mascarpone cheesecake

I mostly helped with the veggies this year. My favorite things at dinner were the sausage stuffing in the mushrooms, the turkey (white meat!), and the cheesecake.

And now, before we could blink, it's Christmas time, which means things will be nice and I will be broke, but here goes nothing!