Give Thanks at the Table
Penn Valley, CA :: It’s the day after Thanksgiving. I’m sitting with my dad talking about recipes and miscellany. This is a great way to start a day. A cup of coffee, dad’s eating leftovers, I’m eating a gluten-free vegan blueberry muffin (I’m going to be enjoying a vegan diet again for a while). We’re debating the fine points of pork tenderloin, killing and plucking chickens, installing solar panels on a roof (that’s what he does these days for income), turkey stock and upcoming projects for his home.
Last night I did not stay within the vegan ideals. We enjoyed many of the traditional Thanksgiving goods: turkey, mashed potatoes, gravy, pan roasted brussel sprouts, steamed green beans, cranberry jelly, stuffing with dried cranberries and cherries, and bottles of great red wine. I brought a few things to the table that I’m proud of. My teriyaki sweet potatoes, a 2007 bottle of Smith Syrah, a pecan praline pumpkin pie (say that three times fast) and a cranberry apple crystallized ginger pie. It was all wonderful. The company was wonderful, and Molly ate by the handful.
Thanksgiving is my favorite holiday of the year. You can enjoy family, friends and food (my three favorite “f” words) without the worry or pressure to also providing gifts. The table is enough. Cheers to that!
2 comments
Kate, I totally agree about your assessment of Thanksgiving! I’d never really thought about it, but you are absolutely right. It’s my favorite holiday, too! I mean it is centered around a wonderful meal after all… (and the people you care about, of course.) I’m curious about the triple P pie. Recipe? You know where to share it!
3XP-Pie: follow the regular recipe for pie on the can, add fresh ginger (2 tsp), the powered ginger, and some finely chopped crystallized ginger (2-3 tsp)…then cook it for 30-35 minutes or until the edges puff up a little and crack. Take it out and add a topping make of: 1 cup finely chopped pecans, 3/4 cup dark brown sugar, 3 Tb corn syrup. Mix it all together and crumble over the top when you take it out…then put it back in for 10-15 minutes until the edges are bubbling and the nuts are fragrant. YUM!!!!!
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