For a nonreligious family whose head cook is admittedly a bit food-mad, Thanksgiving remains THE holiday of the year.
We’re on track (again) for an all-local meal, with about 85-90% of all the ingredients grown and raised right here. Cider and wine from 5 miles away, cranberries from 15, wheat from 80, dairy from 100. I adore this holiday. Admittedly, I am a bit of an overachiever and I allow nobody to help me in the kitchen…except for washing the dishes.
And admittedly, as far as food goes, there’s really not that much that’s taxing about your typical Thanksgiving spread except for the sheer quantity of food that gets made. That’s always made me pause: I used to do a spread with 15, 20 items, 5 courses, for three people and though it was wonderful it was REALLY over the top, all for comfort food that tastes the same! So, every year, I have been chucking one dish to see where the “heart” of the meal truly lies. This year, I can’t reduce further: no stuffing? no gravy? gotta have the Brussels sprouts…so it’s going to be a grand total of 7 items (3 courses) plus dessert.
It’s still a lot of work, but…it’s The holiday, after all…