Thursday, November 22, 2007


Happy Thanksgiving to all Americans and everyone else, too. There is much to be thankful for and much more to be thoughtful about. After cooking and donating a turkey yesterday to a local group that feeds Thanksgiving dinner to the homeless, today we join friends across town for a joint effort with adult children. On other holidays the menu is often up for grabs. On Thanksgiving, we hew close to the traditional line. There is comfort in knowing that nearly everyone else in the country is doing the same thing. It’s nice to feel like a conformist one day a year.


Garlicky Fresh Kitchen-Windowsill Basil and Almost-Last-of-the-Garden
Tomatoes Mince on a Bed of Parsley, Served on a Bagel Crisp

Chestnut Soup with Cayenne and Cinnamon Roasted Pecans

Roast Turkey with Great-Grandmother Friedman’s Bread Stuffing
(fat chance I’ll link to that recipe) and Homemade Pan Gravy

French-cut Fresh Green Beans Amandine

Mashed Potatoes à la Cholesterol

Sweet-Potato-Apple-Pear Casserole Ad Lib

Cranberry-Orange Relish

Homemade Apple and Pumpkin Pies


Katharine O'Moore-Klopf said...

Happy Thanksgiving, Dick. That chestnut soup sounds wonderful.

Dick Margulis said...

Made it last year. Labor-intensive, but delicious. Back by popular demand.

Couple of comments:

1. Serendipitous Chef is a WONDERFUL blog if you're at all into food. While Surfin' Daaaave seems to have stopped posting, the archives are well worth perusing.

2. I had bought a couple of pounds of local, organically grown chestnuts at the farmers' market this year and tossed them in the freezer. When I reviewed the recipe and compared it to the number of people we're sharing Thanksgiving with, I had to buy another couple of pounds. I got them at the local supermarket, and they were big, healthy, and beautiful. Unfortunately, they were apparently a little too fresh. I'm surmising that, as with eggs, too fresh is a bad thing if you want to peel them cleanly. It may be that I didn't roast them quite long enough, but I don't think so. Basically, the thin husk just would not peel from the big ones, but the small ones I had frozen were sufficiently dehydrated that the skins slipped right off.

Lesson learned.

Happy Thanksgiving to you and yours, Katharine. I know you've been through a lot this year and that you've come out on top. Good on ya!