Sunday, October 31, 2010

Thanksgiving Think-Ahead

Since it's Halloween, it's not too early to start thinking about Thanksgiving.  This year I will be cooking for 11 (including us).  I am not a person who likes to innovate on Thanksgiving.  My motto is "keep it traditional" and to me "traditional" means "what my grandmother served on Thanksgiving when I was a kid."  I have her stuffing recipe in her handwriting.  I make the stuffing INSIDE the turkey.

They were heavy on "creamed" foods when I was a kid, and I won't be going there.  I will not be serving creamed cauliflower or creamed spinach, both of which I remember on the Thanksgiving table of my childhood.  But I will served mashed turnips (rutabagas) despite the fact that I'm the only one who's going to eat it.  It's just not Thanksgiving without it.

Other likely items on the menu:  mashed potatoes, Granma's rolls, gravy (from a can, since I'm no good at making the real thing), cranberry sauce (possibly from a can, but maybe I'll try to make the real thing if I can get my friend's recipe), corn and steamed broccoli or green beans.  I will also have a vegetable platter (carrots, celery, peppers and cucumbers) and plenty of chips and salsa.

Dessert is apple pie, of course, plus a pan of brownies for the kids.  (Not my kids--they love my apple pie--but the visiting kids who are already "iffy" on most of the Thanksgiving menu.)

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