At long last, we have the menu planned. I have to qualify this and say that I’m trying to practice flexibility and not get all Martha about it. That makes me crazy and then I don’t enjoy myself. So, with that said, let’s call this the preliminary menu, subject to change without notice.
As I said in a previous post, this Thanksgiving will be attended by:
- A diabetic vegan
- A celiac
- Another person with food issues, and
- The Man, who hates mushrooms.
Fortunately, I still have a sense of humor and I love to cook, so for me, it’s fun. It’s also makes for the setup to a great joke: A diabetic vegan, a celiac, and a mushroom-hater walk into a bar… Get some quince liqueur into me and I’ll be the life of the party.
Appetizers
- Flax-sunflower-sesame crackers (these are drying in my new oven right this second–I’m using the Drying feature for the first time, very exciting!)
- Olives (canned black from Lindsay, CA, a family tradition)
- Marinated store-bought vegetables of some kind (Martha is contained)
Main Courses
- Some kind of green salad, maybe this one
- Green beans with pepitas (I loved that Bon Appetit piece about Mexican Hanukkah)
- Mashed butternut squash
- Cashew gravy
- Cranberry sauce
- Falafels with tahini-yogurt sauce
- Turkey done my favorite way (turkey, as you might have guessed, is not vegan, hence, the falafels)
Dessert
- Pumpkin ice cream with quince syrup (recipe to follow)
- Juniper granita (from the Travel Oregon cookbook)
All of this will be accompanied with French reds and quince and apricot liqueur cocktails. Dinner will be followed by a long nap.
