I would apologize for not posting here in a while, but we've had a house full of guests. Before that, I was cleaning like a fiend to be ready for them.
Thanksgiving has become my all-time favorite holiday. I don't even quite know how it happened that Shawn and I decided that Thanksgiving belonged to friends, made-family, rather than our families of origin, as it were, but it was by far, the smartest thing we ever did.
I feel so sad when I hear people talking about how they dread Thanksgiving because it means Yet-Another-Family-Gathering where they're not accepted for who they are, or where they have to suffer through crazy, drunk uncle Bob's horrible racist/homophobic/misogynist politics. I wish I could give them all the fortitude or means or whatever it would take to say, "So, don't do it. Make this ONE holiday yours." After all, it's not like so many of these same people aren't going to end up having to go back to the same awful situation a month later for Christmas. And even if your family doesn't celebrate Christmas there's usually some other 'can't miss' holiday that's basically required family gathering. So, why give them Thanksgiving too?
I absolutely love having my house filled, once a year, with the people Shawn and I picked--our friends and their family. I love cooking them a huge meal, even if, this year, I had to figure out how to make a bunch of my staples vegan. I love putting together the puzzles, having the competitive board gaming, etc., etc., etc. I even love that my crazy guests always make a pilgrimage out to the Mall of America for Black Friday. (Hey, you know, if I were in Dublin for some uniquely Irish Cultural Event, I'd want to participate in it too. Even if my native friends were like, "Nope. No way.")
So that's the sappy way of saying, I had a great Thanksgiving. Our friends and their family are now coming from both ends of the U.S. and Ireland (one is in Oregon at Reed College, two are in Virginia at William & Mary, and two live in Dublin.) They all arrived en masse on Wednesday. Luckily, they were able to find an Air BnB just up University. They've stayed in a downtown hotel before, but that isn't nearly as homey--and this was very convenient (I picked some of them up there on Saturday to take them to the airport.) Funny story about that, though. I was given the wrong address at first and so I ended up knocking on a door two doors down. Thank GOD no one answered, though I did spend a lot of time wondering why no one was letting me in.... this is where cell phone are actually a GOOD thing.
Anyway, we ordered pizza from
Pizza Luché because they have tons of vegan options, and even make an in-house vegan cheese, while also serving plenty of delicious carnivorous options as well. I think we were off to a good start with the vegans since at least one of them was actually a little overwhelmed by all the choices... since, more often than not, restaurants have only one or two.
Turkey day itself went very well. It took a bit of planning to have vegan options and/or adapt existing recipes. I'll be honest. A big part of my secret skill as a chef is that I'll put bacon drippings and cream in ANYTHING, given half the chance. But, we managed to find a good butter substitute and we'd been trying out various dressing recipes for months. Shawn even made a vegan pumpkin pie (as well as two types of cookies and a vegan cranberry-orange sweet bread), and, after several trips to a number of different stores, I managed to find a commercially produced vegan soy whip as an alternative to my homemade whipped cream. It was a lot of work for two out of eight eaters, but, in the end, we could feel good about our hosting skills. In exchange, I heard no complaints about the dead bird on the table and there were no attempts to proselytize about the vegan lifestyle's superiority. So, I think that was a fair trade. ;-)
On Black Friday, they all went about their separate ways, but took Mason along. That meant Shawn and I had a chance to physically recover (I napped... A LOT! I'd feel bad, but it's a full day in the kitchen, since I get up early to make French bread from scratch) and, according to Mason, they all checked out the
Herbivorous Butcher for lunch. We had a little snafu about whether or not we were going to brave the Black Friday Mall of America traffic, but in the end everyone hopped on the light rail (Mason always carries his Go-To pass, so he flipped the bill.) So, it all worked out, plus our Irish guest got to check out what passes as public transportation in Minneapolis/St. Paul. (He and I actually extolled the virtues of trains.)
Saturday, people started drifting off to various airports, though we kept our Oregon guest at our place one extra night. That day was spent playing with the Nintendo Switch and he's ONLY a vegetarian, so cooking for him was much easier. I made my favorite broccoli-curry soup, which I will type out below because another friend has asked for it:
From the Ovens of Brittany Cookbook by Terese Allan:
6 tablespoons of butter, divided
1/3 cup flour
3/4 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 cups of coarsely chopped broccoli stems and tops
1 teaspoon basil
1 (or more) teaspoon of curry powder (I use Penzey's "sweet" curry)
1/2 teaspoon of paprika
1/2 teaspoon of thyme
1/2 teaspoon of celery salt
1 cup of milk
1 cup half-and-half
2 1/2 cups of vegetable (or chicken) stock
1/4 teaspoon of ground white pepper (though black will do in a pinch)
They want you to make a roux with three tablespoons of the butter, heated, to which the flour is added. I've found you can do this, their method is not that hard, but if the idea scares you, you can just skip the extra butter and mix flour with a little water to make a paste and add it in place of the roux. Both methods work equally well, IMHO.
Melt remaining 3 tablespoons of butter in a large, heavy pot. Add onions, celery, and carrots. Cook until tender. Add broccoli and spices and cook a little longer. Add the stock to the vegetables, bring to a boil. Reduce heat to a simmer, add milk and half-and-half. Once that's warmed add the roux (or flour mixture). Simmer until thickened and the flavors have mingled, but the broccoli is not overdone--10-20 minutes. Adjust seasonings to taste and serve.
You can see why the vegetarian can eat this, but not the vegans.
On Sunday, we shuffled our last house guest off to the airport, and the had Mason's GF over for our traditional post-Thanksgiving wild rice soup. Of course, she's also a vegetarian, so she got the same soup, only minus the shredded turkey bits. I made popovers. It was wonderful.
But, oh my gosh. I'm not normally the sort of person who needs a vacation after a vacation, but this might be an exception. However, I wouldn't have traded a minute of it. Such a good time was had.