Every Thanksgiving for the last 14 years that we’ve lived in the U.S, we’ve always spent it with family and friends. It was a little sad going into this year knowing we would be spending it by ourselves as the regulars have all moved away. But little did I know that I would be sharing with a bigger crowd; all of you who are reading this.

                                                                                                                                                 Ironically our very first TG, we went hungry! We along with two other families decided to take advantage of the long weekend and head out to Washington D.C from Indiana where we were living at that time. We were fresh off the boat as they say, we had just made our own ‘pilgrim’s journey’ from England and did not know E-V-E-R-Y-T-H-I-N-G would be closed on TG day. We were driving for about 11- 12 hours, the roads were deserted and nothing was open and that’s how we all came to celebrate our very first Thanksgiving. On the road; hungry, cold and tired! Of course we got smart by the time the next year rolled around and we dived right into all the TG shopping festivities like true locals.
Our TG meals are of course vegetarian but no tofurky, thank you very much. Somehow a bread stuffing has become a keeper year over year but everything else changes and I have a lot of fun creating dishes with all the familiar flavors and themes of Thanksgiving.

                                                                                                                                                  This year I felt like going with the ‘less is more’ theme. I made a corn dish as a nod to the grain[maize] that was a staple to native Americans, my ‘bread stuffing’ took the form of a ‘stuffed bread’ and some salad greens from my garden. The roasted sweet and red potato was made entirely by ‘numero uno’ who would be my first born, sibling to ‘second to none’ . It is best I give them some anonymity so they can be protected from my blabbing!  A maple flavored dessert to end the meal and that’s how simple our TG lunch was.

Menu

Sparkling Cranberry/ Apple Cider

Corn Au Gratin

Stuffed Roll Pull Aparts

Oven Roasted Sweet And Red Potatoes

Salad Greens With Cranapple Dressing

Maple Syrup Pudding

Will post some of the recipes in the next few posts.

Thanks for dropping by

Best, S.

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