Thanksgiving dinner presents a unique challenge for the cooking enthusiast.
Knowing that we cannot compete with remembrances of meemaws past, is it any surprise that some years we are tempted to ignore tradition and forge our own way forward? Bitter experience has taught me to avoid that landmine-fraught path. In the wake of a family member's health scare in 2001, I insisted on cooking all sides and desserts from my depressingly large collection of heart-friendly cookbooks. I was especially excited about creamed chard with a twist - soy milk and (because my grocery store didn't stock the usual green) red chard. It had not occurred to me that the beet color would leach from the stalks, turning the dish a shade of puce that my sister compared unfavorably to McDonaldland's Grimace.
Then there was 2007, the Year of the Tofurkey. The less said about that year the better.
This year, it's back to the basics. The Merry Husband and I have been invited to join the celebration at my sister's in-laws' home in Incline Village, Nevada. These tried-and-true recipes will make an appearance.
Mom Parson's Cranberries
Roasted Parsnip Bread Pudding
Carrots with Ginger and Honey
Chocolate Pecan Pie with Bourbon
The turkey has been ordered from Willie Bird.