Thanksgiving

For Thanksgiving, Javier and I traveled to D.C. to visit my mom and my cousin Chris who was visiting from Vancouver. Ahead of time, my mom and I struck a bargain: she would fund Thanksgiving dinner if I made it. This was an easy deal to make as for weeks (alright, months) in advance I was looking at new and exciting recipes for the feast. To make it easy, the October issue of Bon Appetit arrived in the mail and it was dedicated in its entirety to what the mag stated as "the most daunting holiday of the year" (the pounds of butter contribute to the daunting aspect, the caption claimed).

After multiple emails and phone calls from various grocery stores in the days and weeks prior to the big day, my mom purchased all the ingredients, and we arrived with the rest (our collection of spices has grown impressively over the past few years). The menu was comprised of traditional dishes all with a bit of a twist: the turkey had a soy sauce-based glaze, the potatoes a bit of horseradish. The dressing had kale, pine nuts, and raisins. The squash was Persian influenced; the salad, Mediterranean. And instead of cranberry sauce or pumpkin pie, the two would be (somewhat) combined into cute little cranberry hand pies for dessert.

As happy as I was looking forward to devouring (I mean relishing) this fare, I was also happy to prepare the food because of the challenges that lay before me: How would I  plan the cutting, peeling, baking, steaming, and other various cooking verbs, in order for the meal to finish on time and without any disasters?

Luckily, on that second-to-last Thursday in November, everything went (nearly) without a hitch. My mom and Javier were gracious sous chefs, and Javier was also the turkey master. One batch of pine nuts burned black in the toaster oven, and there was a bit of stress of whether the turkey would finish on time, but we had back-up piñons, and the turkey roasted to a beautiful golden brown. We all sat down just after sunset with full plates, glasses of wine, and relished in the hard work of the day.

The photos below are obviously professional shots: in my rush to start eating, the photos I took of our dishes are sloppy and blow-out with the flash. I'm substituting my photos with those of Bon Appetit since it is from that magazine that I took the recipes. So though the images are not not my own, trust me that the food we made was as good as these look.

(P.S. The leftovers were awesome, too!)

Squash with Spiced Butter and Pomegranate

Italian Mother-In-Law Dressing

Whipped Potatoes with Horseradish

Arugula Salad with Grapes, Almonds, and Manchego

Cranberry Hand Pies