A Proustian Thanksgiving

Thanksgiving, like any holiday , is not just a time for eating but a time of reflection about why and what we eat. Like Proust's madeleines, turkey and its' merry band of sides makes us think about days past and days that are. Are we thankful for that?

That's what the New York Times Food section posed in today's issue. It was none of the usual holiday  recipes and tips (that was last week) and none of the advice from the usual culprits like David  Tanis or Melissa Clark.Only one Food regular A.O. Scott contributed and his is a bittersweet, funny take on being the designated cook. He even has a Thanksgiving Chef's cocktail  which is humorous and reflects the hell most home chefs go through on the day. Most of the pieces  are reflective essays from Pulitzer prize winning writers that show a multifaced and shimmering mosaic on this great American meal. There is one  real, you can make this at home.recipe, and that comes from Jessica B. Harris, who is the pre eminent scholar on the foods of the African Disaspora. She is also responsible for helping the Smithsonian Museum of African American History and Culture create its' cafeteria. Hers is a more loving memory , as she reminisces about setting the table and the Thanksgiving day highlight - rutabega-potato mash with bacon. It's a great recipe to sub in for the usual mashed potatoes and easy to make. The bacon in it adds a smoky tang , a perfect foil for the holiday greens and cranberry sauce.

However, many essays aren't as thoughtful and as cheery as hers. Take for example 2016 Pulitzer prize winner and English professor Viet Thanh Nguyen who teaches his child about the indigenous genocide. He does soften his essay somewhat about how his hardworking parents got a tricked out Vietnamese styled birds, complete with noodles and native spices. Now his is a blend of store cooked turkey and Vietnam delicacies.  On a somewhat lighter side there is Sarah Lyall, a New York Times field reporter who worked for the paper's London branch, writes about how to explain the holiday to stumped Brits. "Just supper?" they'd ask. for a holiday with no presents and no religious overtures. She made it up, creating cookie logs for dessert and mashed squash with olive oil for a side.Emma Cline ,a very young Pulitzer recipient writes about returning to Northern California where the ride home with her dad has more weight than the family dinner. National Book Award winner, Elliot Ackerman writes about the  country being torn apart, back during the Kennedy Era and now and him being a part of many holiday dinners around the world. Other essayists are Parul Sehgal and Wesley Morris who write about cooking and its's weight.  There is an interesting one from New Yorker contributor. Masha Gassen, who gets together with her neighbor to create a welcoming and memorable one for their gay and transgender friends.

Holidays are just that holidays. With them come a wealth of recipes and reflections. They feed off each other as they feed off us.

Return Of The Classics

It's a super treat when childhood classics come back. There's nothing like having a Yodel or a Twinkie with a big glass of milk - no matter how old you are.  We re like Proust with his madeleines.Our first  foodie loves will always be our eternal ones.

With this Hostess is making a big comeback. We have Apollo Global Management and Metropolous and Company to thank for this. They bought Hostess after the company liquidated in 2012. Granted you can find Twinkie recipes as well as the squiggle cupcake  one up and down the Internet. Twinkies are nothing more than pound cake fingers injected with a butter cream type filling. The cupcake is your basic devils' food with a marshmallow middle. The problem is baking is time consuming  and who can eat a dozen Twinkies or squiggle cupcakes? (well, we all could but that would be lethal)

My childhood favorite, the Keebler Fudge Sandwiches are completely gone . I have looked for them, even for recipes but there are none.A Canadian company,Dares' makes something sort of similar .I have yet to try these but some fudge fans claim they're sort of alike in taste.Luckily other childhood must haves , such as Yodels and Ring Dings along with those plain but tasty Yankee Doodles. are making a return. No matter how old you are there's nothing like having these as a snack or a cure for a bad day.


Hostess and Drake fans rejoice. Your faves are coming back with a vengeance. Pick up a package and enjoy them with a big glass of milk.