Thanksgiving is such a wonderful
opportunity to pause and consider why
we are, or should be, thankful.
We've been hosting the Thanksgiving meal for nearly 3 decades,
using a recipe from the November 1990 issue of Bon Appetit.
We've been serving the same thing for an entree ever since, and
no one is tired of it yet.
First thing is the pecan pie that only my mother can make.
Here she is, carefully placing the pecans on Thanksgiving morning.
While the main event is traditional in every sense,
our timing is not. We enjoy hors d'oeuvres at
mid-day, relaxing and visiting while the turkey slowly
cooks all afternoon. I do not get up at 4 am to start a turkey
for a noon meal. Thanksgiving is a day to relax and reflect, not to scramble and stress.
Thanksgiving at our house is full of traditions.
We use my mother's deviled egg server from my childhood,
and MIL Barbara always brings the deviled eggs.
A satay of beef (very non-traditional for most) is served with
a hoisin dipping sauce to take the edge off of everyone's hunger for the afternoon.
A full plate.
The main event occurs at 5pm, just after the sun goes down.
The silver flatware was a gift from Todd's parents on our wedding day.
Originally belonging to Uncle Glen, who intended it for his wedding silver.
Sadly, he was killed at Pearl Harbor. They are engraved with a "C" and
are a special family heirloom.
Everything has a story, and giving things that someone loved at one time another
chance to shine again is a privilege. When I purchased the sugar and creamer set
from a consignment shop in Two Harbors, Mn, the elderly volunteer
asked what I was going to do with them? I told her I would
shine them up and use them on our holiday tables.
Obviously touched, she said 'Bless your heart. Not everyone
is willing to polish silver anymore."
Silver goblets from a day gone by have been
shined up and are loved at my house.
Petite pears hold pumpkin-themed place cards.
Ceramic pumpkins from a cute garden shop in Two Harbors amongst
the leaves and pine cone centerpiece.
Salt and pepper shakers for both ends of the table.
Enjoy Thanksgiving this year with
friends, family, and loved ones.
Look around the table and be thankful for
those people with whom you share your life.
My attempts to locate the recipe on epicurious
came up empty. Here is my copy:
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