Thanksgiving is one of my favorite holidays. It is filled with camaraderie, beautiful table settings and the some of the most lovingly prepared food of the year. I have always loved the annual ritual of catching up with friends and family.
When I was a girl, my Mother hosted legendary Thanksgiving dinners. Relatives from both sides of the family regularly attended. The list of guests always included great grandmothers, ancient aunts, grandparents, uncles, cousins, babies and friends as well as assorted orphans who had nowhere else to go. A truly memorable and predictable scene was an elderly Uncle who showed up with a pie carrier, which he designed and built himself. His tradition was to spend the several days before Thanksgiving making pies. Oh, they were yummy. Ahhh, I sigh when I remember the feeling of goodness associated with this magic day.
When I became an adult I continued the Thanksgiving tradition. For years my husband and I hosted dinners of up to 50 people. It was fun, fun , fun. I know it sounds like a set up for everything to go wrong and be a disaster, but it never was, it was always a four day, joyful, weekend adventure. We relived this tradition for over a decade at our farm in Malibu, California. We usually had our dinner at tables set up under a 500-year-old oak tree that shaded the back patio. The day was always golden. Lovely sunshine with a few puffy clouds and the sound of chickens clucking in the distance mixed with laughter and the clinking of wine glasses.
Yes, Thanksgiving perfection.
Last year I had an even dozen at the table, it was indoors, lovely and fun. Maine does not offer the outdoor dining experience as late into the year as Malibu. This year my sister in North Carolina is hosting the big celebration. I believe there will be a dozen folks, all coming together for shared laughter, storytelling and an amazing meal.
Since I am a guest this year I started thinking about bringing a side dish that is elegant and does not require oven space. The kitchen activity is always at a breakneck pace for the last 20 minutes before the meal is served. With this in mind I have decided I will bring a fresh, organic and interesting salad. I will take it out of the fridge 1 hour before the meal to bring it up to room temperature and add the dressing just before it is ready to be served.
I am a fan of simple greens such as Arugula, Baby Romaine or even an Herb Salad mix. I will toss in some almonds, a bit of dried blueberries, some sliced mushrooms, and some homemade croutons. Later when I dress the salad I will use a light homemade vinaigrette composed of olive oil, herb vinegar, (my special stash) some fresh cut basil and a bit of fresh parsley, some pepper with a generous amount of ground garlic. This dressing is simple, fresh and a perfect addition to all of the other traditional dishes.
Enjoy this special holiday and take a moment to remember what you are thankful for. At our family table we always have each person stand up and share with the group what they are thankful for during this past year. It is a wonderful tradition. Bon Appetite.
