Silver, which in fact we use every day in its tarnished state, has been polished. Unlike many I don’t care for the task; like many I admire the results.
New orange table mats, old Lenox china and red napkins from my mom’s house at the ready.
A white rose or two still blooms, so I may cut one to include with the pink, yellow and orange ones I plan to buy for a single tall arrangement in a cylindrical vase. Scads of visual impact when people arrive; easy to remove when we eat. Might add manzanita because California.
Otherwise I’ll add only wine and water glasses, and these beeswax tea lights in little glass hurricanes.
For one reason or another this is the first Thanksgiving I’ve hosted in some time, and I’ve been craving tradition. So we’re planning on mashed potatoes (one batch with butter, one with olive oil), roasted butternut squash with onions, steamed green beans with maybe lemon zest (if we’re in the mood), a salad because California and sourdough bread because also California. My brother will deep-fry a turkey, my sister will make cranberry sauce, we’ll have stuffing from a bag because Mom, and I will make gravy with my beautiful new fat separator. Borosilicate glass, hooray!
(I bought this Lenox gravy boat the year I was pregnant with my daughter, and chose this little gravy ladle when we siblings divided up my mother’s belongings as we on my patio, socially distanced. I love the sheer fact of memories.)
This year my niece and brother-in-law will make pies. That’s all I know. Not being a pie fan, I’m going to make this clementine cake, with, as my stepmother did several years ago, chocolate ganache. I am a terrible baker but nobody seems to mind.
Happy Thanksgiving to all my friends here who celebrate. If you’re in the mood, tell us your favorite dish. Until then, have a lovely weekend, and I wish you abundance in loved company.
One Response
Hello Lisa, There is no way I can match all this Thanksgiving festivity which you are preparing, but I will have two touches that are Taiwan exclusives. Cranberry steamed buns which I have in my freezer, and to cap off the evening, cranberry toothpaste.
–Jim