I've this thing where for holidays I don't want to use a cookbook. And so, as it was this weekend for Thanksgiving, (Thanksgiving in Canada is celebrated the second Monday in October.)
Thanksgiving is a ritualised event. A largely codified one at that. But oral history is, here too, is to me more powerful.
I love to think that the series of movements that lead to supper that come from us, with no other voice to guide but that of relationship to the day, the friends who will sit around the table, the ingredients--and relationship to memory.
Much from memory, yes: Approximate minutes per pound and internal temperature. The proportions for popovers. But the stuffing for this fine local bird was a stream of consciousness work. Perfect for the day.
Well, if that's stream of consciousness, more power to your consciousness and whatever liquid streams through it.
I'm typing this blind, having bitten a chunk out of my monitor when I saw that, alas.
Posted by: Ed Ward | October 15, 2008 at 08:31 AM
We left out the turkey (we don't eat meat) and only ate the suffing. It had nuts in it as well, but no pistachios.
Posted by: mare | October 15, 2008 at 10:23 AM
Giving thanks with pork. Is there a better way? Love the shape of the middle!
Thanking the lordy that tori was born.
Posted by: Eric Gower | October 17, 2008 at 12:08 AM
Ed: Wish I could send you some through a (new) screen.
mare: If I were to eat no meat, I'm sure I would eat a lot of nuts. More than I already do... I love them.
Gower: Pork really rounds out anything. I love the shape in the middle too. (And Aww.)
Posted by: Tori | October 17, 2008 at 08:15 PM