Happy Thanksgiving week everyone.
It will definitely be a strange celebration this year. We usually have a largeish one – family and all of the friends (and people who my sister – as the family extrovert -- has met over the course of the year) who aren’t able to go home for the holiday. The guest list always changes but, with a few rare exceptions, I am never allowed to change much about the meal. Everyone has their favorites, which must make an appearance.
This year it will just be my mother, L. and I so I am taking this opportunity to make duck instead of turkey, a savory bread pudding instead of stuffing, and will be introducing mashed potatoes to our meal. My sister is deathly allergic to potatoes, so they are never in the house if she is dining with us. For those of you who are going the turkey route, there are a few Thanksgiving posts from years past that may be of interest to you, just use the search bar.
I hope that you all are alright, not suffering from too strong a case of Covid fatigue and are able to find even small things to be grateful for in these trying times.
This Week's CSA box contained:
Herbs: a small bunch each of sage, rosemary and thyme (for Thanksgiving I guess), some stalks of lemongrass, a regular bunch each of Mexican Marigold mint, lavender, and parsley
Greens: a beautiful bunch of dinosaur kale, a bunch of collard greens
Alliums: ahead of garlic, a couple of white onions, and a large handful of shallots
Vegetables: 5 red beets, 3 large turnips, a baggie of enormous Brussels sprouts, 5 carrots, 3 parsnips, 2 saucer-sized Portobello mushrooms, a large eggplant, yet another head of celery, the biggest cauliflower that I have yet to see, 2 tiny winter squash, a small bag of Fresno peppers, and 3 creamer potatoes
Fruit: a bag of Fuji apples
Remainders: ¾ of a head of celery, ½ bunch of scallions, a couple of handfuls of arugula leaves
So, with the addition of the above remainders, an avocado, some salad greens, and various Thanksgiving related ingredients, the above items will be transformed into:
Sunday “Pantry Roulette”; fridge, freezer, and pantry item dinner]
Arugula Salad
Monday [Wildcard; a more complex or fiddly dish than usual to test my culinary skills]
Shalgam ki Sabzi (Punjabi Spiced Turnips)
Tuesday [Pasta]
We are out
Wednesday [L.'s choice]
Kale and Brussels Sprouts Salad
Thursday [Fish but it is a Thanksgiving, of sorts]
Smoked Salmon and Lemon on Toast
Harvest Salad with Warm Brown Butter Dressing
Silan and Black Pepper Roast Duck
Sausage, Chestnut, and Dried Fruit Savory Bread Pudding
Cranberry, Orange, and Crystallized Ginger Relish
Snow Peas and Shiitake
Creamy Mashed Potatoes
Maple Flan
Friday [Veggie-centric]
Mixed Salad
Sardine and Roasted Cauliflower Pasta
Saturday ["Picnic"; something that is easy to assemble and easy to eat in front of a movie]
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