Thanksgiving has come and gone but the pie I ate
during the month of November that day is still being digested by my body. Oh well.
(Side note: this post has been saved in my “drafts” since the Saturday after Thanksgiving. In that time I’ve started a new job in Manhattan, lost five pounds (what?!), and went from never running more than a mile in my life to running three miles this past Friday. I’m running a 5K in February.)
Last year my family came together in Maine, this year it was Connecticut. Wherever we are, though, they know that I like to sleep. The night before the Big Day I asked my Aunt Cathy to wake me up in order to take a picture of the turkey, which was being brined in a lobster pot (you read correctly) outside. She tied it down to the BBQ because it was freezing and she was out of room in the fridge. The fridge was filled with cheese. And beer.
Anyway, my Uncle Mike took this picture for me and I got to sleep until 11a.m. I woke up just in time to see Johnny Weir as the snow princess of the Thanksgiving Day Parade. It was glorious.
A few hours later it was time to feast. My Aunt Cathy made this Butternut Squash Soup with Sage (minus the parmesan croutons) to start and it was fabulous. If you’ve never made butternut squash soup before, try this recipe. The sage makes it just “fancy” enough for entertaining purposes, but it’s easy enough to prepare that you can make it in batches in an old blender becaues you forgot your immersion blender in Brooklyn, for example.
Creamy soup + Harpoon Grateful Harvest (brewed with cranberries!)
Dinner was a palate of buttery, salty and sweet things, mostly sourced from Whole Foods Market (in my opinion, the Cornbread Stuffing with Country Sausage and Spinach is one of the best items on the holiday menu). My favorite part is always the vegetables baked along with the turkey. The most flavorful carrots and celery, yum!
The next day I went to work and returned to my aunt’s house to find a plethora of food being escorted out of the kitchen. The definition of perfect timing.
My Aunt Barbara was in charge of bringing what my family calls Snickety Snacks (a.k.a snacks) and she always does a stellar job. Capers, eggplant dip, feta dip, roasted red pepper dip. Nuts. Caramel. We don’t mess around.
Olives and crackers for dipping into the dips.
The icing on the Snickety cake? A mountain of cheese glory inspired by something my Aunt B discovered at an unnamed grocery store (a.k.a not Whole Foods). If you want to eat something delicious, you’ll need:
A wheel of blue brie and mascarpone for the center. Cover the brie in mascarpone (yes, cover cheese with cheese. Totally genius).
Chopped dried apples and pecans, dried cranberries and caramel sauce. Smother the cheese in this sweet mixture.
Dig in. Take a nap. Watch “Elf.” Eat more pie.
This year I’m thankful for my always-supportive family, my boyfriend, my awesome job, my knees, coconut water and lululemon.