Thank You For The Food

As we become more and more woke - we need to give thanks where's it much needed - the indigenous people. They fed our earliest settlers and received only racism and loss of land in return.We need to be grateful for not only their sacrifices but also for their  contributions to our varied  American table.  They showed us  how to grown and collect squash, corn and maple syrup, They gave us salmon and wild turkey, tomatoes and potatoes, cocoa , avocados and coffee.

Yes, we should be thankful for having food on our tables and leftovers in the fridge. We should also be thankful for the first Thanksgiving and what the indigenous tribes generously gave us.

A  happy and thoughtful Thanksgiving to all, whether here in the States or those Americans around the world.

A Very Helpful Thanksgiving Guide

Once more the New York Times  Food section has a helpful Thanksgiving guide for tomorrow and even the days afterwards. It's a good issue to have, especially if you need help with the bird or the leftovers.There's also a great article on how to set the table, with help from designers and just ordinary families.  Take a look and take from it what you can.

One of the best pieces is about how to set a lovely, meaningful table. One of the most interesting is from Peter Shire, a painter, sculptor and furniture designer in Los Angeles. His table is graced with cactus shaped candle holders or cact-o-labras, The tablecloth is a brightly cherry red and white striped Mexican oil cloth supporting  handmade plates and gelato bowls. Other hosts such as Agustin Hernandez of Portland, Oregon has beautifully handmade doilies in all different colors on his table. Abbye Churchill, another artist, out of Brooklyn, New York also has her own hand crafted woven place mats from cotton handspun from dead stock textile waste and hand crafted ceramics. The most elegant settings come from Dr. Guna Raj of Dallas and Kerry Moody of New Orleans. Dr. Raj's table is the showpiece.It was shipped to Chicago where she lived in 1983, this wedding gift is inlaid with semiprecious stones by descendants of the artisans who built the Taj Mahal. Of course it also has her wedding china, from Noritake too. Mr. Moody has elegant antiques on his table, from belle epoque damask napkins to 1790's silverware. The Syrian immigrant family, the Rawas Family of Richmond California decorate their table simply with a lace tablecloth and a lovely tea/coffee set.

Of course there are articles about food. One of the most interesting is the Butterball Hotline one, written by Kim Severson. She visited the center where America has been calling since 1981. From November 1st until Christmas , fifty Butterball experts answer questions through live calls, emails, and live chats about everything turkey. One of the men first hired in 2013, Bill Nolan talked a newly widowed man through his first Thanksgiving cooking alone. He spent half an hour coaching the man, the day before the holiday  recounting the story with tears in his eyes. If you do need help you can reach Butterball through the hotline, website and even Alexa! (The New York Times has something similar and you can call in and possibly get advice from Melissa Clark!!) Another article features the ubiquitous Thanksgiving must have Jello. Julia Moskin wrote this interesting article about the history of gelatins in the US - we have Tom Jefferson to thank for them. There's also a recipe for a cherry lemon cream mold that features the likely or unlikely pairing of Jello and sour cream. Consider it a retro dish. Then there are the leftovers. Melissa Clark's column, A Good Appetite, is devoted to what to do on Friday. You can make turkey barbecue sandwiches or stuff pita with the meat. Add cucumbers, and tahini for a Middle Eastern vibe and halved cherry tomatoes for color. Then there's the turkey Cubano, a riff on the classic Cuban ham sandwich , complete with Swiss cheese and deli ham or prosciutto. Mayo, mustard and melted butter along with pepperoncino peppers round it out.

This Food section is a the perfect one to keep. You can get ideas for tomorrow's and even Christmas's tables, along with Jello and leftover ideas. It's a good guide for this holiday season and beyond.

Are You Ready

Thanksgiving is only two days away. Are you ready to handle the year's biggest day of cooking? If not, it's time to assess what you have and also take a break.

By now you should have almost everything. The turkey should be in the freezer and on the way to defrosting tomorrow. The ingredients for the sides should all be bought too. Have you thought about the vegans and variations of that lifestyle? Have you bought the almond and soy milks and whipped creams? What about the family and guests with allergies? Keep in mind that the almond byproducts may cause trouble to those with nut allergies. Stick with soy milk and coconut milk whipped creams. Do you have the ingredients for everyone's favorite dishes?Make the green bean casserole without the fried onions on top and there may be a riot.People love and even swear by tradition. Thanksgiving Day is not the day to get arty or creative with the green beans or any beans for that matter. At best a new twist on a classic recipe may be met with a wrinkled nose and a polite "No, thank you." At worst a tantrum and someone leaving the table with their plate full of just turkey and gravy. Also make sure that you've bought the right amount of wine (although someone may bring a bottle as a gift) along with soda, juice and seltzer for kids and non-drinkers.

As for yourself, use tomorrow as a day off(or at least until it's time to bake the pies). If you have the day off from work, then treat yourself. Have lunch out, whether it's at your favorite cafe or fast food joint.  Feast on the Popeye's chicken sandwich, treat yourself to Dunkin Donut's new Beyond Meat sausage patty sandwich. Go for the mani and pedi, with a huge cup of hot or cold Dunkin's or Starbucks. Hang out at Panera's with a croissant and their signature hot chocolate. Just relax and don't think about the day until the day happens. Dinner should be easy too. It's actually the night when the most pizza is ordered throughout the US. Order the double pepperoni and sauce. Or go for sushi or burgers - whatever make you and your family happy. If you're still antsy about Thanksgiving, you could bring out all the linens and steam or iron them. Doing either is surprisingly relaxing. The spouse and kids can also help by polishing the silver and making sure the crystal sparkles. Most importantly get to bed at a reasonable hour. Sleep is your best friend , especially when you have to be bright eyed and bushy tailed the next morning. End the night with a soothing mint or chamomile tea (I"m loving the Nana mint teas from Wissotzky Teas) to get you drowsy and sleepy.

Are you fully ready for the Super Bowl of cooking? If not, make yourself ready but don't  sweat it. No meal  - not even Thanksgiving itself - is worth worry and angst.

My Big Fat Tofu Thanksgving

At almost the midnight hour I found out that I'm cooking this year's Thanksgiving luncheon/dinner. Of course it's all going to be vegan with vegan sides. It was a last minute thing but I had the menu in place.  Sort of.

The main course was going to be Gardein's turkey cutlets with gravy but they were nowhere to be found. Luckily this came on my radar.

It's suited more to Christmas but beggars can't be choosers. It's already marinaded in vegan amber ale and supposedly  has a smoky flavor like the real thing. After a 24 hour thaw it's in the oven for an hour at 325 degrees F. I may sheet pan it with some yams.

                                                 The sides will be simple. I bought Aldi's Loaded Mashed potatoes which is flavored with fake bacon (hopefully vegan ) sour cream and cheddar.

This is an instant cook that just requires milk. Then as I researched a dementia diet, I came across a string bean almandine recipe that peaked my interest.

It'll be steamed green beans with almonds sauteed in lemon butter sauce scattered on top. That sounds too good to pass up.

As for dessert, a pie for just two people is just too much. Yet we still want that pumpkin pie flavor. I found a vegan pumpkin mousse on the blog Feasting On Fruit. It seems easy enough, combining pumpkin puree and coconut yogurt mixed with pumpkin pie spice and maple syrup.

I'm excited about this the most. It sounds exciting and if it works out well, then it will be a fall standard in my house. The website has other vegan recipes that look intriguing and you may see my version of them in the weeks to come.(especially for X-mas cookies).

This is what awaits me on Wednesday - for the mousse and Thanksgiving for the vegan ham and sides. As with any meal I just hope all goes well. As the pros say if you can ace Thanksgiving you can ace any meal.I hope I can.

The Elder Parent's Thanksgiving

Thanksgiving is a time for families and continuing culinary traditions. It becomes more meaningful as parents age. They still want to be part of the cooking and crowd yet there are circumstances that may be difficult. It may be hard to celebrate- yet there are ways of making it a bit easier.

Some older parents are still agile both mentally and physically in their eighties and nineties. They can be helpful in the kitchen and in the dining room. Have them do small chores such as peeling eggs for deviled eggs or uncorking wine bottles. They can also help in tasting and offering their opinion for different dishes as well as reminding you what spices and their amounts to use in family recipes.The important thing is not to tire out the older generation. If they want to nap before dinner, let them,if they oversleep let them. The meal will still be hot when they wake up. To keep a harmonious table, let them talk about what they want to talk about and have the kids engage with their grandparents and great grandparents. (this is a good time for the no phone rule at the table). Also keep an eye on what they eat.  Those on dialysis should have more high quality protein such as the turkey and less processed foods such as Stovetop Stuffing. Make sure they eat some portion of veggies. Diabetics can enjoy the main meal but desserts can be tricky. Try a no bake low carb pumpkin pie that has low calorie brown sugar add for sweetening and a pecan nut crust. Another sugar free dessert is a pumpkin cheesecake with no sugar. It's got the same creamy silkiness of the real thing but it's made with Truvia.

One of the hardest conditions to deal with is dementia. It's is difficult , especially for family members who remember their parents as vibrant people, steering the Thanksgiving dinner with a smile and steeliness. The best bet is just to roll with it. Enjoy this time with them, no matter how trying it will be. You may have to plan the Thanksgiving dinner in the early afternoon. Some sufferers have what is known as "Sundown Syndrome" which as the sun goes down , anger and confusion may set in. Simple tasks such as stirring mashed potatoes or setting the table can be calming for them. Also conversation is important. Ask them about Thanksgiving pasts but don't become frustrated if they don't remember . As for drinks and food, certain ones can actually help. Serve Concord grape juice instead of soda. The grapes boost cognition as well as cardiovascular health. Cut out sugar where you can too. It can make blood sugar levels spike which is linked to the disease. Sweeten pies and cranberries with agave or maple syrup. Try to avoid overly processed foods and ingredients  which can affect the mind. A dish such as green bean casserole is made with mostly processed ingredients such as mushroom soup and frizzled onions. Skip that and make the fresher string beans almondine instead. It has freshly squeezed lemon juice and almonds which improve cognitive memory.

Thanksgiving with elderly parents can be trying yet also joyous too. Make sure mom and dad have a good holiday.If they will you will too.

A Soothing Holiday Drink Nana Mint Teas

This is the start of the hectic holiday season and with that comes frazzled nerves and a hectic schedule. The best way to unwind is with a drink. No, not the kind that's ninety proof but with a soothing mint tea.There's a whole new line out there that is the perfect way to unwind. Wissotzky Teas have come out with a line of minty spearmint teas blended with other flavors. Brew a cup and just sit back.

Wissotzky Teas are quickly becoming a power house in the tea industry. They have several different lines, from their wide variety of chai teas to their fruit ones and green tea selection. Now they have a brand new line with different flavors blended with the mild base spearmint. What is great about Wissotzlky's teas is that they can be also be served cold for a refreshing break from all those hot cups.Another plus about the Nana mints is that they're perfect for digestion. Spearmint is good for digestion and it's the perfect end to any calorie heavy holiday dinner.Have a decorative  bowl filled with the teabags on the table when you serve dessert. The flavors are chamomile, great for calming upset stomachs, lemon to wake you up,  andcitrus and ginger which is a must for a mid day wake up. There are also just green and black teas, simply blended with the spearmint for a clean refreshing taste.

I love these teas.What is great about all of them is that the spearmint is not overpowering as it is in other brands. Sometimes those teas taste like Lifesavers or Altoids. Wissotzky subtly mixes in the spearmint leaves. They're also natural. The ginger and citrus has orange peels while the chamomile is made from Polish, Egyptian and German cultivated flowers. The lemon is a delicate blend of lemon peels and hibiscus.. Even the green and black teas are from the finest Chinese green leaves and the best Indonesian and Vietnamese black leaves. That' what's so phenomenal about the flavors. They stand out in a very delicate, non-obtrusive way. I can taste the mint but also them. All of the Nana mints are perfect for breakfast  which is how I start my day.I also like them after dinner , especially if I've had a full carbohydrate heavy meal. The teas ease that full stomach feeling that comes with eating too much.

This holiday season, brew yourself any of the flavors from Wissotzky Teas. The blended spearmint is perfect after a full meal or a crazy day. The flavors are not only delicious but soothing during these hectic days.

A Military Holiday

Our service people deal with everything , from mortars to snipers. Imagine spending a Thanksgiving with the threat of attack looming over every bite. Yet that's what our almost every branch of our military has gone through for centuries. The upcoming holiday is no different.

Thanksgiving on duty was the main article in yesterday's New York Times Food section. C.J. Chivers, a Times investigative reporter and Pulitzer prize winner , wrote about how our armed services celebrate. There are also stories from former and current military members, some funny , most poignant and unsettling. As per Mr. Chivers, who writes regularly on the Afghan Conflict, the US has spent nineteen years fighting the war on terrorism with a few million American service members celebrating away from home and family. Earlier in the year, The Times contacted veterans about their experiences and asked for pictures too. Thanksgivings were varied, depending on the base. Troops at midsized bases found that the military or their peers put out traditional spreads.Full turkey dinners were saved at one base thanks with the help of the U.S.N.S.  GySgt. Fred W. Stockham's merchant mariners. Ethan Frisch , an aid worker for Aga Khan Foundation who worked on rural infrastructure in Afghanistan bought two scrawny turkeys and butchered them himself. He flavored them with local wild cumin and coriander seeds.

The problem with a holiday  - any holiday in a war zone - is that the wars don't stop. (although there was the famed Christmas Truce of 1914 where British  and French troops had a temporary truce with the German army). Turkey and phone calls can only go so far. They're basically band aids plastered over an always bleeding wound.Many enlisted know this. One, Sgt Michelle Estabrook Kuranishi did her best to cobble together a holiday meal with a fellow Marine. They managed to put together a traditional dinner, thanks to scrounging through  enough care packages to acquire pumpkin filling for pies and enough stuffing to feed their group. Finally she could briefly forget the recently tragic past where the two peers she had trained were killed in Ramadi in central Iraq.  This holiday meal included her partner, Master Sgt. Brett Angus who was tall ,lanky and enjoyed a good prank, esp
ecially when it came to Sgt. Estabrook Kuranishi. The happiness, if it could be called that was short lived. The next day Master. Sgt, Angus was killed when he investigated their bomb detecting robot that had been blown up. Now Thanksgiving has a resonance  for her, one shared with those who have survived their tours of duty. The fact that she is still alive fourteen years later has made her grateful for the life that was spared.

War is hell.  A holiday spent in a war zone even more so. We can't make it better for our military where they're stationed. We sure as hell can make it better for them when they return.