Thursday, November 24, 2005

Best of All

Thanksgiving 2005 Menu

Artisan Cheese, Olive & Pepper Plate
w/Herbed Crackers & Flatbread

Sage Roasted Game Hens
Glazed Ham
Baby Bella Mushroom and Walnut Stuffing
Garlic Mashed Potatoes
Sweet Potato Saute
Classic Dinner Rolls
Jellied Cranberry Sauce


Pumpkin Goat Cheese Cheese Cake

Crane Lake Chardonnay

This morning began in the kitchen, mincing fresh sage, and tossing stuffing. With the birds stuffed, tressed, rubbed with olive oil and seasoned, I began the pumpkin cheese cake. (Will got dibs on the beaters and bowl and did a fine job of licking them clean).
Cheese cake is now cooling on a rack and the ham's in the oven, potatoes on the stove boiling.

I'm thinking about the people in my life. Those I love. I called Mom this morning and she catches me up on the family news. Who's where and doing what. Everyone is good and happy Thanksgiving wishes are given.

In my life is a man I love more than I ever thought I would have the pleasure of loving. It was two years ago at Thanksgiving time that we first met. It seems like such a short time ago, yet it seems a longer time that we have known each other. I savor every day with him. He's like a good cup of coffee, and rosemary and sweet potatoes, and pumpkin cheese cake with whipped cream.
This Thanksgiving I'm thankful for him. Just thankful I have someone so wonderful to share my life with. I know he'll take care of me and that I can count on him and that he loves me.

It's beginning to heat up in the kitchen. The oven has been on since this morning. First the cheese cake crumb crust. Then the cheese cake, then the ham, the stuffing, the hens, then the rolls. And on the burners the potatoes, and the yams, and then the gravy. It smells like it should on this day. (Like it did at Grandma's house all my Thanksgiving's prior). I breath deep and Will comes in occasionally to inhale the heady aromas.

At nearly 3:00 Will's mother, Casey, arrives. We have wine and they nosh a little and talk as I pull together the final preparations. All is scooped and poured and filled and arranged on a platter for dinner, and we feast.
And all is wonderful and delicious.
"Best of all is to preserve everything in a pure, still heart, and let there be for every pulse a thanksgiving, and for every breath a song". (by: Konrad von Gesner)

1 comment:

East Coast Girl said...

That was really lovely, Susan -- it brought tears to my eyes. Thanks for sharing, and Happy Thanksgiving to you both (for many years to come).