Just a bunch of good Thanksgiving shit

U.S. Thanksgiving is right around the corner (as are a bunch of other cooking + family holidays), so I thought it would be a good time to share a bunch of resources and tips that might be helpful as you think about how you’ll spend your holiday!

Education

• How to Support Indigenous People on Thanksgiving

• Decolonizing Thanksgiving Toolkit Part II: Indigenous Peoples Today

• All My Relations is a podcast hosted by Matika Wilbur and Adrienne Keene. (Dr. Keene’s blog has taught me so much over the years; I really recommend it!) “ThanksTaking or ThanksGiving?” is a good episode to start with.

• You can also look into local-to-you organizations that need support; for example, I’m making a monthly donation to NYC’s American Indian Community House. You might also want to contribute to a voluntary land tax if that’s an option in your area, or go the broader route and give time/money Indigenous Environmental Network.

Making cooking more pleasant and less stressful

Generally speaking

• 9 things that have made me a calmer, better cook

• In Nancy Meyers’ Kitchen, my favorite cooking playlist

Recipes

This is the Thanksgiving menu I’m working with this year, all of which I made last yer and loved.

• Beef tenderloin with homemade horseradish sauce from Joy of Cooking

• House mashed potatoes (How Sweet Eats)

• Maple-roasted Brussels sprouts with toasted hazelnuts (NYT Cooking)

• Cranberry sauce (NYT Cooking)

• Apple cider spritz, pomegranate Aperol spritz, or winter Aperol spritz (How Sweet Eats)

• Spiced pumpkin pie (NYT Cooking) with stand mixer pie crust (King Arthur Flour)

Also, it is my sincerely-held belief that the most important thing you will eat on any big holiday is actually breakfast. I feel like people often overlook it because they want to get started cooking (or they don’t know what to have because they’re in someone else’s home) and think it’ll be fine because they are going to eat a big meal later…and then they are starving and extremely cranky by noon. So plan ahead! When hosting, I’m a huge fan of a make-ahead breakfast casserole. And if you’re not the one hosting…maybe offer to make a make-ahead breakfast casserole?

Food-related bonus reads

• Why Diet Coke Is the Perfect Thanksgiving Beverage (because you always need an EANAB!)

• The Cranberry Caucus Is Insanely Powerful

• Meet The Woman Who Has Been Saving Thanksgiving For The Past 33 Years.

Having people over

Generally speaking

• 8 Easy, Genius Hosting Tips that Expert Entertainer Dorinda Medley Swears By

• A Few Small Tips for Throwing a Great Party This Summer

• Just a Bunch of Easy Ways to Make Vaxxed Hangouts Safer in the Delta Era

Family stuff

• A Beginner's Guide to Hosting Family for the Holidays Without Melting Down

• How to Go Home for the Holidays When Your Family Is a Bit Much

Decorations

• Danica taper candles (review here) in rust, wine, black, honey, and/or taupe are gorgeous for fall.

• If you live in the NYC area and need dishes and/or servingware, I highly recommend going to Fishs Eddy and browsing their incredible selection of dinerware. We recently replaced our mismatched dishes with green Homer Laughlin china from Fishs Eddy and I’m so thrilled about it.

• Last Thanksgiving, I bought a Blue Rose Pottery pie plate ($48.50) to make my first-ever pie and ended up loving it way more than I expected to. The specific one I bought is currently out of stock, but there are tons of other cute options.

Pre-dinner readings

• The Haudenosaunee Thanksgiving Address

• “Perhaps the World Ends Here”

• “The Orange”

• Pretty much anything by Mary Oliver

Entertainment and games

• First, definitely read 22 Ways to Make Thanksgiving Into Your Own Weird, Perfect Holiday, which my friend Amy Rose wrote.

• If you’ll be celebrating on your own, check out How to Have a Very Nice Solo Holiday, which I edited last year.

• If you’re a “TV on all day” kind of family, my girlfriend and I have a tradition where we watch every Thanksgiving episode of Friends on Thanksgiving morning/day. I’m not really a Friends fan (like, I’ve seen it and don’t dislike it, I’ve just never actively watched it) but I find I really enjoy it in this context! You could also do this with any show that has a lot of seasons and always did strong Thanksgiving episodes (Gossip Girl comes to mind, and I bet The Nanny would work here too) as a nice alternative to football or whatever the hell NBC shows during the day after the parade ends.

• ICYMI, check out Terri’s list of great shows to watch when you’re hanging out with your family.

• Working on a crossword puzzle is a low-stakes activity that can be done with a another person or in a small group and is a nice way to engage with relatives/in-laws without having to make small talk about, IDK, “those Spartans” or when exactly you’re going to have kids. You could probably grab a giant book of crossword puzzles from the supermarket or just order The New York Times Greatest Hits of Monday Crossword Puzzles: 100 Easy Puzzles, The New York Times Crosswords for a Long Weekend: 200 Easy to Hard Crossword Puzzles, or any other NYT joint.

• A few board games to have in your closet: Clue (the retro version for $19.99 or the updated one for $10.99), Mexican train dominoes ($19.29), Dixit ($31.99), and Codenames ($11.49).

• A few card games worth tossing in your weekender (or bringing as a host gift): Cover Your Assets ($16.99), Sushi Go ($7.39), Strawberry Sunset ($12.95), The Bears and the Bees ($14.99), and Anomia ($15.50) (review here).

• If you have a Nintendo Switch, pick up some extra joy-cons in advance (or borrow from a friend), get any cables you need to connect it to the TV, and download Super Smash Bros., Overcooked, or a Jackbox Party Pack (which doesn’t require extra controllers BTW). 🦃

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Tomatoes!

I’ve had tomatoes on my mind since a friend shared this New Yorker cartoon that has the caption, “Summer’s here. Do you want to start talking incessantly about tomatoes or corn?”

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A post shared by The New Yorker (@newyorkermag)

While I don’t truly love tomatoes like some people do, I realized there’s a handful of tomato-centric recipes that I really like, and that I figured are worth re-upping as tomato season approaches!

First, there’s this Claire Lower/Lifehacker post that is nothing short of life-changing: Marinate Your Tomatoes for Extra Flavorful BLTs. I can’t say with 100% confidence that this will make even tomato-haters like tomatoes, but I do think if you’re not, like, actively repulsed by tomatoes, this marinade might be enough to get you to a place of real enjoyment. I made a batch of these last night and even though the tomatoes I got aren’t even that good, they were still great! (I’m extra thrilled because I just bought a bottle of the much-loved Kewpie mayo, making these BLTs even more special.)

Next, up: Nora Ephron’s tomato sauce, via Kelsey Miller/A Cup of Jo. After I read this for the first time, I went on a farmers market trek to find the perfect tomatoes, and when I finally secured them and made the recipe, it did not disappoint. I’m looking forward to making this one in August…it’s not time just yet.

Moving on to cherry tomatoes…I love the roasted tomato, feta, and chickpea mix in this recipe.

Finally, if you can’t choose between tomatoes or corn, I humbly suggest NYT Cooking’s summer shrimp scampi with tomatoes and corn. We use canned corn for this, and have made it without the shrimp on several occasions, and always get great results. 🍅

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This is the only store-bought hot chocolate mix I recognize

After trying a bunch of store-bought hot chocolate mixes last year and being extremely disappointed by all of them, my gf and I finally came across one that we ended up loving: Lake Champlain traditional hot chocolate mix.

I meant to write about it at the time, but never got around to it — and then remembered yesterday, when I came across the pics on my phone. It’s just, like, a perfect classic hot chocolate that you make with hot milk.

We discovered it at Whole Foods, but ordered more directly from the Lake Champlain website (where it’s $13 for 16 ounces). It’s also available from Amazon ($14.22 for 16 ounces).

And if you want to make something from scratch, my friend Jess’s hot chocolate recipe has been my go-to for years! I’ve actually got plans to make it (minus the booze, because I can currently only handle a thimble full of liquor) this weekend. ☃️

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Sausage, potato, and white bean soup

I recently dusted off this recipe — which I first posted about several blogs/years ago, and which was inspired by Olive Garden’s Zuppa toscana soup — and made some tweaks to it, and I’ve been making it regularly ever since. I had forgotten how easy and good it is! It’s also very forgiving; sometimes I’ll add more broth, or not measure out the olive oil or cream perfectly, or I’ll skip the kale because I don’t have any, and it always turns out really well.

Ingredients

• 1 tsp olive oil

• 1–2 cloves garlic, minced

• 1 small onion, chopped

• 1 lb. ground Italian sausage (or use regular ground sausage and add 1 tbsp Italian seasoning)

• 2–3 large carrots, peeled and diced

• 5 and ½ cups chicken broth

• 4–6 small red potatoes, chopped into bite-sized pieces

• one can of cannellini beans (or other white beans), drained and rinsed

• one bunch kale, torn into bite-sized pieces

• ½ cup heavy cream

Instructions

1. Heat a large pot over medium-high heat and add olive oil, garlic, onion, carrots, sausage, and Italian seasoning. Cook until sausage is browned and cooked through.

2. Add broth, potatoes, and beans to the pot. Turn up the heat to bring the soup to a boil, then reduce to a simmer.

3. Add the kale to the simmering soup, and let it simmer until the potatoes are soft, about 15 minutes, stirring occasionally.

4. Turn off the heat and stir in the cream. Season with salt and pepper to taste. ✨

Other good shit: the perfect chicken recipe and more recipes starring beans and greens.

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Important: pumpkin butterscotch cookies

Now that we’re all simply proceeding as though it’s fall, outside temperature be damned, it seems like a great time to re-up this old recipe, which is so goddamn good. I posted it to my old old blog when I was living in Texas many moons ago, and then to my old blog in 2017…and now I’m posting it here, because it’s that important! (I *believe* I got it from the Libby’s Pumpkin website way back when, but I’m not 100% sure.)

The cookies are a big hit every time I make them, and while I typically bake them in October as a Halloween treat, they’re also great for Friendsgiving/Thanksgiving/whatever (in normal years).

Ingredients

2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup butterscotch chips

Instructions

1. Preheat the oven to 325 degrees.
   

2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside.
   

3. In a large bowl, beat the eggs and sugar together with an electric mixer.
   

4. Add the oil, pumpkin, and vanilla and mix until blended. It will turn the color of Halloween and smell like cake batter.
   

5. Add the flour mixture slowly, until it is thoroughly blended, and the batter is thick.
   

6. Stir in the butterscotch morsels.
   

7. Line two baking sheets with wax paper and spray with cooking spray (or just use a silicone baking mat).
   

8. Using a small spoon, scoop globs (there’s no other word for it — you’ll understand if you make them) of the dough onto the lined sheets. ***Do not make the rounds too big! I did that at first, and ended up with massive pumpkin pillows. It still happens to be occasionally. Try to keep them neat and cute.***
   

9. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.
   

10. Cool the cookies on the baking sheet for five minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. 🍁

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Go on, live a little — get yourself the giant pasta-shaped garlic peeler

When my girlfriend bought this giant fake piece of penne from GreatBigStuff.com — along with some bowtie pasta pot grippers — I expected it to merely be decorative. That alone would be great! But much to my delight, it’s also a surprisingly effective garlic peeler.

Peeling garlic by hand is a fairly annoying task, and putting it in a plastic tube — that, it cannot be overstated, looks like a giant piece of penne — and rolling it around is a nice alternative that doesn’t take up a lot of kitchen space.

I highly recommend it! Get it from GreatBigStuff.com for $19. 🍝

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How to feed yourself when your appetite is non-existent

Image: Manki Kim via Unsplash

I’ve seen a few tweets in the past week that said something to the effect of, “Wow, I thought I was a stress eater but now I am simply no longer hungry????” and each time, I was like, WELCOME. This happened to me a few years ago and it was legitimately shocking — before that, I sort of thought that forgetting to eat or not having an appetite was an urban legend, at least as it applied to me personally. Turns out, it’s not!

If you, too, have suddenly found that food has lost its appeal, or that you are forgetting to eat whole meals, or that certain foods make your stomach turn, you’re definitely not the only one. Here are some tips that helped me, and that might help you, too:

1. Set reminders to eat.
   Without a commute or coworkers — or when super distracted by the news or a personal trauma — it’s really easy for morning to bleed into afternoon and 4 p.m. to become 9 p.m. without my really realizing it, so I’ve been relying on phone alarms in the past couple weeks to help me maintain a routine. The biggest struggle is lunch, but I’m doing my best; a noon reminder is actually quite helpful.

2. Try to eat or drink something at meal times.
   It’s very easy to look at what you’d been planning to make for dinner, realize you have zero desire to eat it, and sort of shrug and give up and shuffle back to bed. But it’s a good idea to not totally give up, and instead think about what you can eat or drink in that moment. Maybe it’s just a banana, or some Graham crackers, or a cup of milk; that’s fine. It’s literally better than nothing!

3. Look for shelf-stable items and frozen stuff.
   The big problem I had after losing my appetite was that I’d buy groceries like normal…and then the fresh stuff would go bad because I had no interest in fruit or vegetables or even meat. Given that fresh foods aren’t terribly easy to come by right now, you might already be doing this. But if not, remember that frozen broccoli, fish, bread, waffles, potatoes, and burritos exist. It’s always good to have the option for a decent full meal available should your appetite change suddenly.

Here are some fairly gentle meals to consider:

• Toast! Toast with butter and cinnamon sugar + cozy tea is my favorite.

• English muffins with PB (this once sustained me for…a while)

• Simple quesadillas (tortillas + shredded cheese + sour cream and salsa on top)

• Frozen pierogis with a little butter and sour cream

• Frozen dumplings

• Baked potatoes with butter and sour cream (add Annie’s canned chili on top for something more filling)

• Annie’s macaroni & cheese

• Old-fashioned (or instant) oatmeal with peanut butter and blueberries (thawed from frozen)

• Spanish rice + black beans or pinto beans

• Lemon butter pasta

• Chickpea pasta

• Soylent (I like the original flavor, personally)

Finally, remember that when you’re Dealing With Some Shit, it’s OK to eat the same things over and over and not really change up your diet much. Obviously a balanced diet is ideal in the long run, but during a high-stress time, your definition of “healthy” is simply going to change. If you simply can’t stand the thought of eating kale or salmon right now, that’s…fine. Eat whatever feels nourishing-ish and gives you the energy to get through your day, and trust that your appetite will return again eventually. ✨

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Extremely good shit: McLeod Farms peaches

As you may know, I’m not a fan of summer. But one way I’ve been making it more bearable in recent years is by ordering a box of peaches from McLeod Farms, a South Carolina operation that came on my radar several years ago when I lived in Houston.

These peaches are awesome in the dictionary-definition sense of the word. So juicy, so fragrant, so special. Every bit of them detaches from the pit so easily and cleanly, it’s genuinely remarkable. Getting a box of them delivered has become one of the highlights of my summer.

But you don’t have to take my word for it! Here are some of the things my friends have had to say about them:

“This is truly the best peach I’ve ever eaten.”

“I should have eaten that in the bathtub.”

“That was obscene.”

“I should not have eaten that in public.” (I heard this more than once!)

The peaches go on sale every year in the late spring. They are sold by the box; you can either buy a box of 14 (for $48) or a box of 28 (for $78), and when you order, you select the week you want them delivered. (They ship in June, July, and August. Also, shipping to NYC is free, but I’m not sure if that’s the case everywhere.)

These peaches aren’t cheap, which is, for me, part of what makes them so special; I make a point to really savor them (I always try to enjoy at least one while sitting outside), and to share them with friends who will appreciate them.

Oprah once said* something to the effect of “you can find God in a perfectly ripe tomato,” and I think about this whenever I eat one of these peaches. (And, yes, then I obviously have a minor existential crisis about climate change and my own mortality. It happens at the beach, too! Summer is great!!!) They are just…sublime.

*I am fairly certain it was on the final page of an issue of O Magazine that I read like a decade ago, but I have never been able to track down the exact quote, so this could be entirely made-up!!! But if Oprah didn’t say it, then I will: You can find God in a perfectly ripe summer fruit. ✨

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Rosé + Spindrift is my go-to drink for summer 2019

Last month, I came across this tweet from Maris Kreizman: “I don’t know who needs to hear this but Raspberry Lime Spindrift mixed with rosé is the ideal summer spritzer.”

Reader, it is good. I don’t actually love Spindrift, rosé, or lime flavoring alone, but the combination just works. I’ve brought it to a few parties and it’s been a hit every time! Highly recommend. ✨

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The lemon butter pasta recipe I make all the time

Image: Julia Gartland / Food52

I tend to roll my eyes at recipes that claim you can make them with “pantry staples,” a phrase that feels very similar to “day to night look!” in that it’s something that’s mentioned a lot in magazines that never *really* happens IRL. Like, you don’t know my pantry OR my life, Bon Appètit!

That said, this lemon butter pasta recipe is the closest thing I’ve found to being a recipe that you can make with pantry staples — if you stock your pantry with the things you need to make it, which is what I do now because I like the recipe so much. Though literally nothing about it is French, I sort of think of it as the ~French girl~ version of boxed mac and cheese.

The ingredients list is very short: angel hair pasta, butter, chicken broth, a lemon, and salt and pepper. (I don’t consider lemon a pantry staple because lemons can go bad, but I now just buy a few lemons every week.) You can add Parmesan cheese or some fresh or dried herbs if you have them, but you honestly don’t need any of that. You can also easily double the recipe to serve two people, though I appreciate that it’s a dish for one because those are kind of rare.

Bonus tips: I always use Better Than Bouillon when a recipe calls for broth because my former coworker Erin told me that they did a big broth taste test at Good Housekeeping (where she used to work) and BTB was the winner by a mile. I also find it more convenient and more eco-friendly than canned/boxed broth and the individually wrapped cubes. And instead of using regular salt to finish off this recipe, I use Maldon sea salt, which I’m a big fan of, and which is definitely a pantry staple of mine.

Anyway, it’s rare to find a dish that comes together in less than 20 minutes, tastes delicious, and looks/feels elevated. It’s also pretty rich (thanks to the butter), so it ends up being way more filling than I expect. And the cleanup is minimal, which is important! On nights when I don’t have it in me to fuck with chickpea pasta, this is what I make.

Get the recipe: Sue Kreitzman’s Lemon Butter Angel Hair Pasta, Food 52. 👩🏽‍🍳

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