Ah, the weekend after Thanksgiving! I enjoy Thanksgiving and preparing Thanksgiving dinner, really, I do, but there’s something special about the weekend afterwards. The cooking marathon is over, and I can relax with my husband, Peter, and whichever of my kids and family are around.
Many folks like to hit the stores, taking pleasure in the hustle and bustle, and enjoying the crowds of shoppers hunting for bargains and perfect gifts for hard-to-please relatives. For me, it’s a time to sit back and spend time with my kids, family and friends that have come home. We might take a walk in the woods (although this year, chances are it’ll be raining) or we may just hang out with some hot cider, perhaps laced with a little rum, by the fireplace.
Whether you prefer the frenetic shopping scene or lazing around at home; whether you made Thanksgiving dinner, brought a dish, or just brought yourself, do you feel like cooking?
I sure don’t. At least, not right away. It’s not because I won’t have had a lot of help and support. Too many cooks may spoil the broth – and the holiday – in some families, but not in mine. My mom makes my grandmother’s German creamed spinach better than anyone. She’ll bring that – as sacred a family tradition as the turkey – along with dill dip for the relish tray. Peter will compose the relish tray, which will include the pickles he’s been experimenting with lately. He’ll also make the sweet potatoes with chipotle. Daughter Ashley will have prepared her cranberry-black pepper relish, which is especially good on post-Thanksgiving turkey sandwiches. Peter’s sister and her family will bring provisions from Chicago.
They don’t just help with the prep, either.
This bunch doesn’t evaporate when it’s time to do the dishes and cleanup – even better, they insist that I take a break while they do the dirty work. It’s an offer I should refuse, but always end up taking.
On Friday, we may go out for lunch or nibble around leftovers. By Friday evening, and certainly by Saturday, we’ll be ready to think about making a meal again.
But not anything that’s complex or rich. We want to make something homey; something that doesn’t involve much fuss or long preparation.
One of our favorites consists of the soup and bread below, served with a green salad garnished with crisp pears or apples.
Contact Julianne Glatz at realcuisine.jg@gmail.com.
