Well since it’s November, I think I will talk about some different foods that you can maybe serve at your Thanksgiving table. I know that some of you might find some of these foods to be typical and a little ho hum, but I think that one interesting aspect of Thanksgiving is that every family has certain foods that they eat at their table, which some people might find strange. For example, in my family we had to have at least one can of peas with those little cocktail onions mixed in. I don’t know anyone else who has that. Another thing that was always served was the cranberry sauce that comes in a can. No fancy cranberry relish for us! If it doesn’t maintain the shape of the can when it comes out, and if it can’t be sliced like a loaf of bread, then we didn’t want it! Which I suppose is one good example of why our tastes change as we grow up, so we can expand our horizons at least a little beyond the canned cranberry sauces!
I am going to make an assumption that everyone out there knows how to cook turkey for Thanksgiving, since you are reading this column and have at least a little interest in food. So I will refrain from talking about the techniques of cooking for turkey. Which reminds me of one little pointer about turkey that I can pass on, do not stuff the turkey before you cook it! It increases the cooking time by who knows how long, and also you run the risk of not cooking the stuffing completely. It will save you a lot of time, and it will keep you from getting your hands so dirty! Try shoving an whole onion, unpeeled, inside instead.
Ok well enough about that, I think for this month I will try to devote a week to each of the courses. The first week, this one, will be about soups, salads and appetizers that you might want to try for your table. Second week will be side dishes, third week entrees and week 4 will be desserts.
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