I’ve only done one full-blown Thanksgiving feast in my life. And lately, I seldom cook – living off dinners out and leftovers – since lots of restaurants provide enough for 2 or 3 meals. I make a Christmas feast a couple of days after Christmas, and come up with great soups in the wintertime (though not at all last winter!), and that’s about it.
But this year, son Brian and I decided to have our own vegetarian / pretty much vegan feast. I did use tons of butter on the mashed potatoes – the last of this year’s crop from the garden. Brian came home from the grocery on Monday with every vegetable known to human kind. I came home from Clifton Natural Foods on Tuesday with the genuine Tofurkey (tofu turkey with dressing in the center), several Harvest Roasts (sort of tofurkey), various vegetarian gravy concoctions and lots of organic butter.
We still have growing in the organic garden 3 kinds of lettuce, parsley, kale and collard greens. Brian was in charge of the veggies, so he harvested the greens and we started cooking / roasting / baking / sauteing / boiling, etc. I’m not sure what he did to the broccoli before putting it in the salad, but it was sure yummy.
There were only 6 of us for dinner, candlelight, soft music and all. An excellent meal and great fun, though clean up wasn’t finished until noontime today – since I have a policy of stopping once the dishwasher is full, and taking a break.
We may do this again next year!