Food and Drink

Thanksgiving Eve

ButternutWhat are you eating this Thanksgiving Eve?

On Saturday I went to the grocery store and bought an eggplant, three kinds of squash, red grapes, Pink Lady apples and other assorted fresh produce items to create an impressive cornucopia for the worship center at church. All through the fall, we’ve kept the Communion table at the foot of the chancel stairs. In the past it’s been there only on Communion Sundays. It has an interesting cloth of various shades of green and two pillar candles, and each week I have put something on the table tied to the season or the day’s theme.

This week I had a lot of vegetables to bring home.

This afternoon I picked up more butternut squash, with the idea of making roasted squash soup as our pre-Thanksgiving dinner.

Pure Luck said he would prefer pizza.

I considered the evening of other cooking ahead of me. We’re not hosting a meal tomorrow. But we’re making another batch of rotmos to take with us to Pure Luck’s people. And we’re bringing cookies, too. Neither preparation has begun yet, and it’s 5 p.m.

Snowman reminded me that it’s traditional to call City By the Sea Pie Company on #1 Son’s first night home from college.

We’ll have soup on Friday.

9 thoughts on “Thanksgiving Eve”

  1. We had pizza tonight, too! But since we are not cooking tomorrow, just making a pie in the morning, we made homemade pizza here. Hope you enjoyed yours!

  2. Since we’re (I’m) making a big dinner tomorrow, we did take-out from Outback Steakhouse tonight. We would’ve ordered pizza, but we did that on Monday night.

  3. This is my favorite squash soup. It tastes very Thanksgivingy. You can find it on Epicurious.com. I don’t bother to fry the sage sometimes, and just add dried sage instead. It’s yummy. Even the kids like it.
    Have a wonderful Thanksgiving, Songbird.
    BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
    Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.
    3 tablespoons butter
    1 onion, coarsely chopped
    1 tablespoon chopped fresh sage
    1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
    5 cups canned low-salt chicken broth
    1/3 cup freshly grated Parmesan cheese
    24 fresh sage leaves
    Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
    Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
    Makes 8 servings.
    Bon Appétit
    Flavors of the World
    November 2001

  4. My family had roastnricengravy.
    In our family that is always one word, though others say “roast and rice and gravy” (we also had fresh made rolls, roasted asparagus and caesar salad)
    My family doesn’t mess around this time of year…we eat…and talk…and laugh…and this year, pray a lot more than usual.

  5. love all these snippets
    and yeah I am envious of thanksgiving. Wish it was our tradition too
    but hey
    off to see James Bond and light dinner after with hubby for my birthday … so it ain’t all bad 🙂
    Blessed Thanksgiving. Lots of love and laughter.

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