Thanksgiving is a huge deal at our house. All holidays are. Traditions are sacred and all else must accommodate them. But given that I am not a fan of cooking and Thanksgiving revolves around food, this most lovely of holidays has been wonderful mostly in theory and a pain in reality.
A couple of weeks ago, Sam and I were out on a lunch date, when he noticed at flyer at one of our favorite restaurants. It advertised a we-bake-it-you-take-it Thanksgiving feast.
I laughed. We could never do such a thing. It would be sacrilegious. It would be offensive. It would be absurd. Like when the lady in The Blind Side — one of the best movies of all time, but still —serves up her lovely not-at-all-homemade Thanksgiving dinner and it feels like blasphemy.
But the more I thought about what it would be like to actually enjoy Thanksgiving again — like I did when my mom was in charge — the more I liked it.
So I went home and asked the kids what they thought, sure they would shun the idea of a change from the usual. And every single one said, “Oh, sure, that would be fine.”
So now, two days before Thanksgiving, and I’m not cooking. The meal has been ordered and will be picked up at 11:30. We’ll be picking up:
- Potato smashers
- Candies yams
- Sweet and wild cranberry salad
We are making:
- Cranberry raspberry jello salad
- Pumpkin, apple, and more pies
- Apple cranberry walnut relish
- Juice pop
And the best part is, I’m making none of it. Happy Thanksgiving to me!
- 1 C sugar
- 1/2 C apple cranberry juice
- 1 lb fresh cranberries
- 3 C granny smith apples diced
- 2/3 C coarsely chopped walnuts
- Combine sugar, juice, and berries in a large sauce pan; bring to a boil over med-high heat.
- Reduce heat and simmer 15 miinutes or until cranberries pop and mixture thickens.
- Remove from heat; stir in apples and walnuts.
- Spoon into a bowl. Cover and chill at least 4 hours.
Source: Diane Jacob