A few days ago, we returned from California, put down our bags, and relaxed for a moment. Then, the thought struck me, as soon as I saw the date. Good god, it’s almost Thanksgiving.
Can someone explain to me how this happened?
(Yeah, I know that whole space-time continuum thing. I do know how a calendar works. But seriously, wasn’t it just summer?)
I love Thanksgiving. What other holiday centers on food and gratitude? It’s the gathering, the faces warming after coming in from cold air, the table laden with casseroles and squashes, the stupid inside jokes, the silence after the first bite. There is nothing like it.
However, for many people, Thanksgiving seems to be a time of dread. Planning ahead to make that much food, warm and ready in the same moment, requires spreadsheets and long shopping lists. This year, some of us can’t afford a big feast. Our families drive us crazy, or worse. All that forced conversation and rehashing of old stories make some cringe. The turkey is too dry again.
Those of us who have to live gluten-free sometimes dread this holiday too, especially those of you newest to it. This is the starchiest holiday in the United States, it seems. What are we supposed to do? Go without stuffing? Green bean casserole? Pumpkin pie?
Luckily, it’s far easier than you may think.
We’ve done a number of posts in the past that those of you who are looking for gluten-free goodness for Thanksgiving might find useful:
And here is some advice on how to survive this and still feel grateful, gluten-free:
That’s plenty, right?
However, this year we have decided to dedicate ourselves to a joyful celebration for everyone. And so, starting tomorrow, we’ll be doing a new recipe for Thanksgiving every weekday until next Thursday. What will we be sharing?
How to brine and roast a turkey, with a sure-fire spice rub recipe
Dinner rolls, the crust brushed with butter, the inside soft and bappy
Wild rice salad with chanterelle mushrooms, lemon vinaigrette, and cashew sour cream (vegan)
Cranberry pie (with a new pie crust recipe, better than before)
Gravy! How to make it, how to flavor it, and what flours to use for the roux
Pumpkin-sweet potato mash
Sparkling cranberry drink (non-alcoholic)
After all, that is what we’ll be eating on Thanksgiving, here on the island, with my parents, brother and sister-in-law, Elliott, and Little Bean. All that, plus the apple-squash fritters, mashed potatoes, and brussel sprouts roasted with brown butter.
By next Wednesday, if you want to make these recipes, you should be having a feast on Thursday. We’d love to hear what you’ll be making this year too.
Today, however, I’d love to hear what you are thankful for, right now, in this moment. Gratitude feels good. I’m certainly grateful for all of you reading.