subtle colors, a mirror, and a modest nod to the season with greenery and gold objects d'art.
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A Family Thanksgiving
Thursday, 27 November 2025
Deciding when to leave home for the drive. I asked when should we arrive? When would we eat? Not to worry, just relax and take it easy. There would be appetizers and snacks to keep us going until the extravagantly lavish meal was ready. Three generations, 24 people. And a good time will be had by all!
Decorations
The simply elegant decor is visible as soon as you enter the front door. Minimal and classic
subtle colors, a mirror, and a modest nod to the season with greenery and gold objects d'art.
The diningroom table has a a centerpiece that is about 2/3 the length of the table. Burlap,
twining greenery, casual bouquets, and candles (that are artificial, not living flames.)
A side room also has a card table suitably decorated in matching style for any overflow
Everywhere is looking good. The buffet in front of a wall of mirror squares has a golden pumpkin holding down napkins.
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Two white pumpkins. A white ceramic turkey. And crisply folded paper napkins, paired with cutlery, each ready for use.
The house cat, blasé and unfazed by a house full of not-family, is checking out the table, pre food.
Appetizers
An appetizer tray. Not merely cheese plopped on a plate with some crackers. Not here.
Start with the cheese, yes. Slice and inter-weave triangles. Pile cubes. Dried apricots
for eating. Fresh cranberries, but just for color. Let's call this "appetizers - stage one."
Round Pilot crackers lined down the center of the tray, and a heap of walnuts.
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Thin slice of salami gracefully rolled into a rose. Artistic.
A bowl of chutney, another of red onion amazu zuke pickles.
Embellishments of blueberries and blackberries, sliced figs and pear. Elegant kiwi.
And after all that . . . we may be said to eat with our eyes, but after that the fingers
get into the act, mouths open, and our taste buds mutter that yes indeed, this all tastes good too.
Food
While it is said that many hands make light work I think we need a bigger kitchen.
Counter is lined with brown paper, helping to keep cleanup simple. Chafing dishes set out.
And it is obvious, from the dishes listed on the menu, that there will be ample food!
I helped (just a little) in peeling the 10 pounds of potatoes.
Once boiled, they need to be drained. Strong men are always helpful.
Clearly, looking at the partial remains in the chafing dish the mashed potatoes were well received.
I don't think kitchens can shrink. Neither can they expand . . .
Four pork tenderloins. Roasted. An electric carving knife makes easy work of turning them into
collops. Consistent size, nicely seasoned, a delicious alternative to the traditional bird.
Not merely the kitchen itself. The refrigerator also had issues of space. Jenga, anyone?
Cornbread. Some prefer stuffing, inside the bird. This pan version is a tasty alternative.
Macaroni cheese. I'm not clear how it became a necessary side dish for Thanksgiving but here you have it.
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Of course vegetables have a place on the menu too. (Is your plate getting full?)
If so we have broccoli casserole and green beans with fried onions.
Desserts
A friend once told me that dessert is spelled with two s's because you can always ask for seconds.
I could have easily chosen chocolate for all four kinds of cookies that I brought.
When I asked a friend who is a professional baker she said "Too much chocolate."
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Made chocolate blossom cookies, orange ginger molasses cookies, chocolate mint cookies, chocolate chip cookie bars.
There were pecan pie bars. A pie. And more. We did not leave the table hungry.
Friday, Brunch
Some people slept over, in beds, on a floor mattress, on the sofa or a chair.
And the entry foyer displayed the obvious accoutrements of houseguests.
Others chose a hotel. Wherever we slept, we gathered together. For brunch.
Smoked whitefish. Lox. Garnished with capers and thin sliced red onions
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sliced cucumber and tomatoes and red onions. Orange wedges with a scattering of cranberries. For added ornamentations.
Mozzarella and cherry tomatoes drizzled with balsamic vinegar. Ornamentation is always good
Don't you admire this birdy created from an apple!
But of course it would not be complete without sweets. Did not get to photograph everything
but there were these darling little pumpkin cakes with
a tassel, a floof, a topping of whipped cream. I'm full.
And all too soon it is time to depart, to travel home. In a car, on a train, in the air.
Hope all who look at this entry also had a delicious, enjoyable, family gathering.
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If you have any comments or questions, you can e-mail me: jgglatt@gmail.com