The best part of having Thanksgiving dinner at your house is eating the leftovers for the next week or for however long they last. This year we were just family with my daughter’s boyfriend.
My contribution to the cooking was minimal since everyone likes to cook. I did the grocery shopping, making sure we had enough of the essentials -- things like turkey, eggs, butter, onions, pumpkin. Here was the menu:
Ginger-carrot soup -- Dan
Turkey -- David
Dressing (homemade challah with and without pork sausage) -- Barbara
Sauteed Brussel sprouts -- Rachel & Scott
Peppery sweet potatoes -- David
Garlicky mashed potatoes -- Rachel & Scott
Two types of cranberry relish -- Barbara
Pumpkin flan -- Dan
Pumpkin pie -- Rachel & Scott
There were lots of fireworks in the days leading up to this feast day. But by the time we sat down to eat, everyone was getting along. It was one of those times to enjoy the present moment, looking neither forward or back.
After filling our bellies to beyond capacity, we watched “The Kids are Alright,” a poignant movie about coming of age in a lesbian family, as the two children find their biological father.
Today is a quiet day. Dan has departed for SF once again. Rachel and Scott are off enjoying the free museums of DC. Jake is in mourning for the departure of his best friend Dan.
I’m feeling a little drained after the emotional roller coaster of the past week or so. I am convinced my family members love one another, but sometimes we struggle to hold onto that love.
Here’s the recipe for my latest cranberry relish, courtesy of NPR’s Susan Stamberg:
Garlicky Cranberry Chutney
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 teaspoon cayenne pepper
1-pound can cranberry sauce with berries
1/2 teaspoon salt
Ground black pepper
Cut ginger into paper-thin slices, stack them together, and cut into really thin slivers.
Combine ginger, garlic, vinegar, sugar, and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about 4 tablespoons of liquid left.
Add can of cranberry sauce, salt, and pepper. Mix and bring to a simmer. Lumps are OK. Simmer on a gentle heat for about 10 minutes.
Cool, store, and refrigerate.