I almost forgot to prepare a post this week! I had considered posting about some quilty things I am doing but I realized that most of my readers were celebrating American Thanksgiving today-who would be reading? Instead I will share a bit of our Thanksgiving celebration with you.
Most importantly, I will have BOTH of my son’s home again! Unfortunately my new Daughter-in-Law has to work so my oldest will be coming by himself and we will miss her. I hope future Thanksgivings will get bigger and bigger as our family grows. But youngest son is already here…
so the feasting has begun! He just started a new job in Tucson so we are all excited. Notice the birthday banner? In our combined families there are 5 birthdays and one anniversary between early Nov and early Dec. We just leave that banner up for a month!
About 11 years ago, as I was cleaning up after our typical turkey/dressing/green bean casserole Thanksgiving meal, I realized that no one was excited about this meal, including me and my husband! Why was I killing myself to make this meal and then eating the leftovers for days? We, um actually I, decided we were going to do an oil-based fondue, with various meats to fry. And my family was thrilled!
We did fondue for a few years until one year I noticed all the little bits of oil that were hanging in the air long after the fondue. So that was why the floor was slippery! Ewwww. I began a search for Plan C. It had to be something that took awhile, causing us to have wide-ranging discussions, and it had to be fun. My solution this time was Raclette and we have done this ever since.
But wait, we have to have an appetizer!
I always make a trip to Whole Foods to get a varied selection of unusual cheeses to keep hunger at bay until the raclette is ready.
What we do is not an authentic raclette, we do our own version. Raclette uses a table-top grill to heat cheese and it hails from parts of Switzerland. Our raclette grill has a top grill on which we grill slices of beef. Underneath the grill are little pans (“coupelles”) into which we put raclette cheese. The electric burner both heats the grill for the meat as well as grills the cheese underneath. The cheese gets all crispy and is delicious!
The grill space is limited so we fight over imaginary lines which have been crossed and territory is lost or gained throughout the meal. There are 3 men at the table after all…. It all takes awhile and is a relaxed and sociable way to spend our Thanksgiving meal.
I accompany the protein with assorted roasted winter vegetables. And all this food needs sauces! I prepare 6 different sauces (the same each year) and there is also debate over which sauces are the favorites that year. I found these “liquor tasting sets” were a perfect size to hold the sauces. Because the raclette sits in the middle of the table (and is hot!), you can’t exactly reach over to get your sauce, so each end of the table gets its own set of sauces.
Just in case you are wondering, the sauces from left to right on the bottom tray: curry, sour cream/horseradish, “Devil’s Sauce”, roasted red pepper, chutney/balsamic and chipotle.
Wait-it wouldn’t be Thanksgiving without pie! We choose 2 of the 3-cherry, apple or pumpkin. Geez pie makes me fat-I wonder why.
And of course, in this family, there is Univ of Texas football to be watched before dinner, sigh. It’s a part of the ritual. Texas is terrible this year so they all may be grumpy. Uh oh. UPDATE: I have been corrected. The Cowboys play today, the Texas Longhorns tomorrow. What do I know?
I have countless things to be thankful for. I walk very early in the wee hours of the morning before anyone else is up. It is quiet. I pray and consider how many blessings I have each day. I love that time of day. So I try to make every day one of thanksgiving. I hope you too are considering your blessings and revel in them. Blessings to all. Thank you for reading-it is a blessing to me to share and chat with you.
Next week I’ll be back to quilty things! I’ll post as always to Nina-Marie’s Off the Wall Friday.