Saturday, October 9, 2010

Thanksgiving Dinner. In a Word. Yummy.

Much of our extended family on both sides lives out of town. So when one is hosting Thanksgiving dinner for just a small group, one might be tempted to eat out. Order in. Or at the very least, consider just a basic selection of dishes to accompany the traditional Thanksgiving bird. Somehow we never seem to execute on any of those suggestions.

This year, like always, magically the little tastes of the many dishes added up to a very full plate. Starting at the top and going clock-wise: Sweet and sour red cabbage, boiled potatoes, baked acorn squash, roasted potatoes, a mix of roasted heirloom carrots (white and orange) and roasted parsnips, baked delicata squash, steamed peas and carrots, grain-fed turkey, stuffing, dreamy gravy.

Roots and Shoots Farm's CSA food baskets helped us out on a number of dishes: Sweet and sour red cabbage, baked acorn squash, roasted potatoes, roasted heirloom carrots, baked delicata squash, and finally onions in the stuffing.

This Thanksgiving we dedicated our meal to a special family that is dealing with a big crisis. For now, it is putting some of them on the other side of the world in New Zealand. Every day is one of big effort, both there on the scene, but also here at home for those left minding the fort. Divided by miles, they are together in love.

I am thankful that our family was able to be under one roof for this special weekend. Making almost a dozen dishes of everyone's favourites was a privilege and a way to honour tradition.

So how was Thanksgiving dinner after all that work? In a word. Yummy.

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