My mom was a true believer in tradition and at Thanksgiving would recreate the same atmosphere each year for the family to enjoy. Throughout our childhood that meant paper decorations of turkeys and gourds placed on handmade mats or perched on a bed of fall leaves with the occasional basket of fall fruit on the buffet.
Dinner was roast turkey, cranberry compote, broccoli casserole and candied yams. Desserts were pecan pie made with Karo syrup, along with sweet potato pie (a tribute to mom’s hometown, Memphis) and the requisite pumpkin pie for my brothers. She kept many of these traditions and would occasionally adopt new ones when family or friends would share recipes.
Plans for dinner were done well in advance to have the necessary ingredients available, along with ensuring the time to prepare the meal. The was no room for error or popping in the grocery store for last minute items so, the weekend before Thanksgiving mom and I would draft and re-work the menu {by hand}, a practice I still utilize today.
On Thanksgiving Day, my parents entertained throughout the house, but dinner was always served in the dining room using the good China, beautiful crystal and silverware. Mom would place her silver salt & pepper shakers with candles around the table to contribute to the elegant atmosphere. Various wines would be served throughout the meal, while the children enjoyed mom’s delicious homemade punch.
I relish these customs that have been passed down, and have learned to cut back on most of the work by cooking fewer items, and using less formality to get dinner on the table. The protocols are still intact, but less has definitely become more.
Have a most enjoyable holiday,
Kathleen
Stylish Heath 