A User’s Guide to: Thanksgiving Eve

This Thanksgiving Eve many blogs come alive.

The chef in us cannot fight against the meditative spirit that calls from a festive kitchen. Fridges full of goodies, spirits flowing, and chatter around the cook’s kitchen are suppose to fill the celebratory air and I love the idea of the increasing blather that roars and fades in the midst of a roasting turkey.

Thanksgiving in America.

Once a year the biggest food holiday happens in the United States of America.

Yes, this holiday is ridiculous.

Yes, it’s absurd.

Yes, it’s controversial.

However, every culture has their funny tradition no matter where you’re from.  If one can just push out politics and gluttony and rejoice in the knowledge of family, friends, and love…any person from Europe, Asia, Africa, Antarctica, South America, or Australia will discover the love of this American holiday.

America.

We don’t bite, but we do fight, and we love above all. Our USA mix of culture, our fascination for the exotic and appreciation of art, our engineering minds and our big dazzling orthodontic smiles, a combination of the action-based hot mess we all are…well…we’re not so bad.

In fact we are great! We are the mix that signifies America.

Thanksgiving is being grateful for what you have, for what you have discovered, and what could be.

Even the most beautiful things can be found in our cemetery of life and Thanksgiving is one of those beauties:  sunshine, cinnamon, a wealth of opportunity, and the smell of sizzling sausage and onions.

So good luck.

Watch your oven carefully. Kiss the cook and pour wine for others before serving yourself.  If you show your appreciation for those you love and for those who love you…I promise the food will taste better.

Cheers to all the cooks and all the food lovers.  I hold you dear to my heart and finally a helpful tip:  Always start your pumpkin pie the night before the big day.

With Festive Love,

Mary