Speaking of weather, the picture above documents how we consumed our first meal of Thanksgiving leftovers: Sitting at the back patio table, soaking up some mid-day rays and reveling in the previous day’s accomplishments.
The meal went off without a hitch, and two solid days of cooking resulted in numerous guests declaring it “the best Thanksgiving food I’ve ever tasted.” My fear of setting high expectations wasn’t unfounded; numerous guests also said they were already looking forward to whatever I serve for Christmas. That’s OK, I like the pressure.
The two most experimental and new dishes (the roasted green beans and cabbage and onions) were also the standout favorites. Even though it was a lot of work to test every dish beforehand, it reduced the amount of cooking stress considerably. I experienced all my stress in the week before Thanksgiving, as I planned the menu and juggled tasting the dishes. When it was time to deliver, I was cool in the clutch.
Now, of course, I face a new dilemma. This Thanksgiving meal was by all accounts perfect, and I’m sure I could serve exactly the same thing next year and no one would complain. Should I do that, or keep experimenting? I have a whole year to decide.