Sending this from London visiting my family whom I haven’t seen since Covid!
I’ll be eating either fish & chips or my sister-in-laws Shepard’s Pie. Usually I’m doing the cooking but this year I just had to fly half way across the world to enjoy a very British Thanksgiving.
I was so happy to get your email about your Thanksgiving & truly had a sad moment here in rainy London that it won’t be any Turkey for me this year.
Evan, so true. We too have to create new traditions... i miss the old one with a crowd at the tsble. This year, a roasted turkey thigh for 2 but still with a side of cassolita my Algerian great-grandmother's butternut squash w almonds and raisins topping! Bon sppetit!
I got this just as my adult daughter was panicking about making a pie for tomorrow. The parental words didn't soothe her apprehension, but this article did. Thanks!
I haven't cooked a turkey since my youngest sister got married and took over the event. They steamed the turkey in the oven, removed the skin and left on the porch for the meat eaters to deal with. Then the feast was moved to another state and too far for a day trip. The last many years, I roast a duck with wild rice pilaf, cran-orange and walnut relish, the smallest acorn squash I can find, seasonal greens and an apple crumble for two. We get 3 meals from the duck; dutch baby, turnovers and a couple of other treats from the relish after the day. We are thankful for our health, our friends and a peaceful day spent. We are wishing you the same.
We moved to Oregon just as the pandemic started. It is always had to meet new people, but if you are stuck in the house its impossible. We are going to (maybe, might be smaller will see) a big thanksgiving at the local grange( my wife has become very involved, it awesome). I am making just a coupled of sides(was going to make creamed onions, but nobody had any?). There are some serious bakers in the grange, and Oregon is pie town. So I am not baking. Picking which pie, or pies will be challenging in a good way. It will be weird to be in a large(or medium even) group of people, for the first time in two years. My parents moved from the east coast in the sixties, and most of there friends were the same. So I have never had a family thanksgiving, it was always friends. So in that way it will not be new. You however will defiantly be having the most dogs. Wow buying a pie! Don't you make pie the way most people make a pot of coffee? Sounds like a great menu. The dogs are hoping you made 80 chicken thighs.,:)
This is so inspiring, Evan! I love the idea that your Thanksgiving will be okay no matter what you eat, who you eat it with and how it turns out. Having just made an apple pie that fell apart, I’m also hoping that your motto, “every pie has someone who loves it,” will apply! Maybe I’ll turn it into a cobbler!🤗 Happy Thanksgiving!
Nov 24, 2022·edited Nov 24, 2022Liked by Evan Kleiman
Thank you for this! I relate on many levels and through many years. Our current "tradition" is just a few guests for roasted salmon. We don't eat meat, and the time I save cooking the salmon, which only takes minutes instead of turkey hours, I devote to making the time consuming, labor intensive recipe for Italian Mother-in-Law Dressing. No actual Italians or mother-in-laws I know contributed to this as I found it online and it has become our annual much anticipated treat. Happy Thanksgiving to you Evan and all who find their way to this wonderfully written, permission giving essay!
You are the best! You get right to the core and you do it with compassion and truth! You have touched most every day of my week and you don’t even know me. I am just one of many who appreciate and care about you. Thank you for sharing your life with us!
Nina and David and Talia and I are making pies as I read your wonderful message aloud. I was determined not to make crust from scratch this year and bought some “french butter crust pastry disks” and thanks to you we’re not going to worry.
Based on a David Tanis recipe from several years ago. I leave uncovered in the fridge overnight, score the breast and fatty parts of the leg, rub it with a five-spice and salt mixture. The cavity is rubbed with orange and more spice mix. I don't mind a well-done duck breast so I roast it whole on a quarter sheet pan raised up a little. I start with the bird upside down and flip it after about 45 minutes or so. I usually roast at 400.
First Thanksgiving away from LA in years
Sending this from London visiting my family whom I haven’t seen since Covid!
I’ll be eating either fish & chips or my sister-in-laws Shepard’s Pie. Usually I’m doing the cooking but this year I just had to fly half way across the world to enjoy a very British Thanksgiving.
I was so happy to get your email about your Thanksgiving & truly had a sad moment here in rainy London that it won’t be any Turkey for me this year.
Jane
Evan, so true. We too have to create new traditions... i miss the old one with a crowd at the tsble. This year, a roasted turkey thigh for 2 but still with a side of cassolita my Algerian great-grandmother's butternut squash w almonds and raisins topping! Bon sppetit!
I got this just as my adult daughter was panicking about making a pie for tomorrow. The parental words didn't soothe her apprehension, but this article did. Thanks!
I haven't cooked a turkey since my youngest sister got married and took over the event. They steamed the turkey in the oven, removed the skin and left on the porch for the meat eaters to deal with. Then the feast was moved to another state and too far for a day trip. The last many years, I roast a duck with wild rice pilaf, cran-orange and walnut relish, the smallest acorn squash I can find, seasonal greens and an apple crumble for two. We get 3 meals from the duck; dutch baby, turnovers and a couple of other treats from the relish after the day. We are thankful for our health, our friends and a peaceful day spent. We are wishing you the same.
We moved to Oregon just as the pandemic started. It is always had to meet new people, but if you are stuck in the house its impossible. We are going to (maybe, might be smaller will see) a big thanksgiving at the local grange( my wife has become very involved, it awesome). I am making just a coupled of sides(was going to make creamed onions, but nobody had any?). There are some serious bakers in the grange, and Oregon is pie town. So I am not baking. Picking which pie, or pies will be challenging in a good way. It will be weird to be in a large(or medium even) group of people, for the first time in two years. My parents moved from the east coast in the sixties, and most of there friends were the same. So I have never had a family thanksgiving, it was always friends. So in that way it will not be new. You however will defiantly be having the most dogs. Wow buying a pie! Don't you make pie the way most people make a pot of coffee? Sounds like a great menu. The dogs are hoping you made 80 chicken thighs.,:)
This is so inspiring, Evan! I love the idea that your Thanksgiving will be okay no matter what you eat, who you eat it with and how it turns out. Having just made an apple pie that fell apart, I’m also hoping that your motto, “every pie has someone who loves it,” will apply! Maybe I’ll turn it into a cobbler!🤗 Happy Thanksgiving!
Thank you for this! I relate on many levels and through many years. Our current "tradition" is just a few guests for roasted salmon. We don't eat meat, and the time I save cooking the salmon, which only takes minutes instead of turkey hours, I devote to making the time consuming, labor intensive recipe for Italian Mother-in-Law Dressing. No actual Italians or mother-in-laws I know contributed to this as I found it online and it has become our annual much anticipated treat. Happy Thanksgiving to you Evan and all who find their way to this wonderfully written, permission giving essay!
Oops. Gelsons. Not jensens
You are the best! You get right to the core and you do it with compassion and truth! You have touched most every day of my week and you don’t even know me. I am just one of many who appreciate and care about you. Thank you for sharing your life with us!
Nina and David and Talia and I are making pies as I read your wonderful message aloud. I was determined not to make crust from scratch this year and bought some “french butter crust pastry disks” and thanks to you we’re not going to worry.
Based on a David Tanis recipe from several years ago. I leave uncovered in the fridge overnight, score the breast and fatty parts of the leg, rub it with a five-spice and salt mixture. The cavity is rubbed with orange and more spice mix. I don't mind a well-done duck breast so I roast it whole on a quarter sheet pan raised up a little. I start with the bird upside down and flip it after about 45 minutes or so. I usually roast at 400.
That was lovely Evan. I enjoy reading your Food Thoughts. I miss you and your sweet, always smiling and welcoming mom. Happy Thanksgiving! Maryann
Thank you Evan. Your sanity is always comforting.
Delicious thoughts! The turkey sounds scrumptious.