Our Thanksgiving always revolves around a big meal at mid-day. This one is no exception. I have a brisket curled and cooking overnight in the crock-pot I’ve had for my entire married life.
They’ll be winter squash as one side.
The relish is going to be pureed fresh beets with crystalized ginger with a splash of lemon vinaigrette.
There’ll be a leafy green side salad.
Unlike Thanksgivings when I was growing up, I’m not making homemade bread and pastries. I bought a loaf of Rosemary Sourdough for the meal instead.
The cranberries will be in the oatmeal cookies that will be around for dessert (and snacks).
I’m keeping a pot of mulled cider going in the large coffee maker all day: a cinnamon stick and lemon slices steeping in it. I’ll add a splash of cranberry juice – maybe.
Overall – a great meal is in the offing even without turkey and canned sweet potatoes with marshmallows on top and raisin buns and gelatin salad and cranberry sauce and kolaches and cobblers; those are the foods I remember from my growing up Thanksgivings. Good memories but I like my 2017 menu better!