I’m really looking forward to Thanksgiving this year. It’s been a rough few weeks for everyone (at least everyone I know) and I’m looking forward to an afternoon and evening of seeing family and sharing food. Being the good foodie that I am, I’m putting together a lot of dishes (hint: understatement of the year). My mother-in-law asked if I could cook up some delicata squash, which is a new variety. You don’t have to peel it and it can be cut into rings. Since I have squash and more squash from my farmshare, I’ve decided to make another squash dish, one that combines a number of different varieties. Since winter squash bakes down to a mash, they’re easy to combine and then season. Butter, salt, pepper, brown sugar, cinnamon and – my favorite touch – a healthy sprinkling of fresh sage. Perfect!
I’ll also be bringing some appetizers, including one that takes a day to prepare. It’s a layered creation and needs time to take to the mold and present. Other than that, it’ll be cheese and crackers. But the culmination of my literary endeavors will be the Indian pudding. Anyway you make it, it’s a pain in the ass but really, really delicious. It’s made primarily with corn meal and molasses. I’ve usually prepared it with a double-boiler, but recently found a New York Times recipe that skips that step. I can’t wait.
I got a free pumpkin pie as a benefit of my membership in my local CSA (i.e., farmshare). My sister-in-law is bringing one, though, along with an apple pie so I’ll save mine for Christmas.
Eating, watching snow, visiting friends, drinking hot beverages and Christmas present-making or shopping, depending on the contents of my wallet. I can’t wait!