Oh, the only time of year I truly wait for. And actually, once Thanksgiving is over, what's left of the year? My scrooge-y side comes out in anticipation of Christmas, the presents and the pressures. At least there are the food and family memories of Thanksgiving carrying over into the terrible rush of December.
This year we spent Thanksgiving at my parents' house in Maryland. I was a little sad about not having another warm and sunny holiday in southern California, but after arriving to an unlikely and mild 60 degrees in Appalachia, I unpacked my shades and bikini.
Kidding. At least we could wear t-shirts and still have warm arms.
We started the holiday week early this year, and by the Monday before Thanksgiving most of the extended family had already arrived. Impressed? I don't know that many families who take it as seriously as we do. If we didn't all get there in ample time before the actual Thursday, everything would be thrown off entirely and Thanksgiving could disappear in the dark mist. Something like that.
Pre-game: Making the giant list for food shopping is actually a fun event for us. We strategize, whilst sipping rum and Coke. Fancy, it is. After a trip to the grocery store for meal #1, the fridge was already packed tight. We started an area in the garage for overflow.
And Dad set up the brand-new turkey fryer.
We all expressed concern over this monstrous electric-potential-fire-disaster, but at the same time, all were intrigued by the golden, crispy, juicy possibilities. My journalist friend, Angie, sent me safety tips after having written numerous news articles about Thanksgiving fires caused by turkey fryers.
Where would we fry the turkey? Outdoors was the vote, but Dad, who is the tallest and eldest, decided on the garage.
Okay.
Some eating highlights before the big day round up as follows:
- Auntie Merribeth's spaghetti and meatballs with cousin Mike's garlic bread
- Fish tacos with Uncle Andy's rice and beans
- Christine's Butternut Squash Soup
By Wednesday, we had already eaten to the point of having to roll from point A to B. Where was the time for exercise when we had desserts to plan and card games to play? Thus, the night of butternut squash soup. This recipe can be adjusted to behold a nice, spicy kick if you're feeling dangerously squashy. It has been adapted from several like recipes.
Butternut Squash Soup
1-2 Butternut squash, depending on the size of your crowd
Vegetable broth, heated
Heavy cream or milk
Nutmeg, ground
Honey
Fresh thyme
Cinnamon, ground
Cayenne pepper, ground
1. Peel, seed and cube the squash. Boil until soft in large pot.
2. Puree squash in batches in food processor or blender with vegetable broth, adding just a little heavy cream or milk as you go. Return puree to pot.
3. To taste, add nutmeg, thyme, cinnamon, cayenne pepper and honey to the puree. The more cayenne, the better the spicy bite! Keep to a simmer, letting the spices meld to the squash puree.
4. Adjust spices as necessary. When tasty, serve!
More food and fun to follow. We're only up to the night before Thanksgiving!
