Getting Ready for Thanksgiving

Though I’m ambivalent about the onset of the gray, cold winter months, autumn is one of my favorite times of the year. We’re into the holiday season and we’ll remain so until the springtime. We just celebrated Hallowe’en. Thanksgiving is only a couple of weeks away, then Christmas, New Year’s, Valentine’s Day, St. Pat’s, and Easter and I’m looking forward to celebrating each and every one of them.

Thanksgiving is the holiday at hand and we’re in full harvest swing. I’ve decorated the house, inside and out, with autumn colors… wreaths, bright yellow mums, turkey centerpieces, pumpkins, autumn leaves, and garlands.

Mary was fortunate enough to acquire a free turkey from her workplace… a whopping 18+-pounder… quite the big bird. Lucky for us, she’s willing to share. Finding space in our already full freezer was a challenge, but we were up to the task.

This baby is going to roast up to perfection for a fine turkey day feast! Can’t wait!!!

For nearly 20 years, we were rarely in the USA to celebrate the holidays and if we did come back, we weren’t ‘at home’, but rather dependent upon the hospitality of family and/or friends for the feasting. All well and good and much appreciated, but being ‘home’ is definitely the best.

Planning the menu is fun and much less challenging here in the USA than it was in other countries in which we’ve celebrated Thanksgiving. In New Zealand, for instance, we had to measure a turkey before we purchased it to make sure it would fit into Nine of Cups’ oven.

In Australia, we couldn’t find a turkey one year so had to settle for turkey drumsticks. A less-than-perfect alternative, but better than no turkey at all. I might add that though turkey prices are high here at present, they’re still relatively inexpensive compared to other countries. We paid nearly $80 Australian one year (which at the exchange rate at the time converted to $90 USD), for a 12# turkey. Cranberries were nearly impossible to find.

We’re all enthusiastic about the upcoming celebration, the preparation, and the leftovers that will follow. Everyone has different tastes for our turkey dinner accompaniments. David likes traditional bread stuffing… no other additions, please, i.e. lose the oysters, chestnuts, sausage, cranberries, etc. Mashed potatoes, squash or sweet potatoes, and gravy complete his requirements although hot rolls and a pickle/olive tray are always welcome. As for me, I skip the stuffing, rolls, and the orange veggies. I like green veggies… broccoli or green beans, maybe? Mashed potatoes, gravy, and freshly made cranberry sauce (which David considers a waste of sugar). Different strokes for different folks and at Thanksgiving it’s easy and important to accommodate everyone.

Desserts? My all-time favorite is Cranberry Pudding. I’ve made it for decades. Then again, I wouldn’t say no to a homemade coconut cream pie. David prefers pumpkin pie and then samples whatever else is on the sweets menu. He’s a traditionalist with an opportunist bend. There will be no dearth of desserts.

So far, only Mary will join us for the feast, but that’s okay. There’s always room for more folks at our table and the welcome mat is out.

And what about you? How will you spend Thanksgiving? A turkey feast with family maybe? At home? Traveling? In Las Vegas? Do you have family traditions that you’re willing to share?