‘Tis the day before Thanksgiving, and even though I am not hosting Thanksgiving this year—we are going to our daughter’s home in SoPo—there has been a flurry of cooking on 74 Narrows Pond Road. The squash bread and the gravy are made and are in the freezer. This morning, I mixed the green bean casserole—made with a lovely garlic yogurt cream sauce rather than cream of mushroom soup—and the sweet potato casserole, with a walnut crunch topping rather than marshmallows.
As soon as I am done posting this piece, I will work on the pies—apple and chocolate cream. For the chocolate cream, I will just make the shell today and then fill it first thing tomorrow morning so that the crust doesn’t get soggy. And for our friend Diane, who will be joining us, I’ll also make some cinnamon pie knots. I know how much she loves them, and if I making enough pie dough for three crusts, then I might as will just double the recipe and have some left over for pie knots.
I love this time of year, when the leaves have fallen, and the landscape takes on a frosted, austere beauty. Each November, I hope the snow doesn’t come until December so that there is plenty of time to enjoy the fields and the woods, where we go to clip greens for our holiday arrangements. Naturally, the snow comes when it pleases, but so far it has been a beautiful November.
A happy Thanksgiving to all. Have a good feast and good—but not heated—discussions around the table as you gather together with family and friends.