Thanksgiving Week
One of the busiest weeks of the year is upon us. Today we tackled the market: our grocery cart groaned under its burden, as we filled it with recipe ingredients and end-cap two-for-one specials. As the cash register total rose, we reminded ourselves of our blessings. The checklist continues: pulling the turkey out of the freezer to begin its days-long thaw, tidying the house for a holiday guest, baking and making do-ahead dishes, and placing fresh flowers on the mantel. Our Thanksgiving menu is traditional: roast turkey, dressing, special mashed potatoes (a family secret), a gussied-up sweet potato bake, green bean casserole (this year’s version a treat with frozen green beans from my garden and baby Bella mushrooms), cranberry-orange relish, Parker House rolls spread with Kerrygold Irish butter, turkey gravy, and pumpkin pie. On Black Friday, we always avoid the shopping crush and head to a local Christmas tree farm. The Thanksgiving visitor, our able-bodied young nephew, will d...