Today’s post comes from Barbara in Robbinsdale
The next couple of days will be very busy for people who like to cook, and who like to appreciate – by eating what’s cooked. If you’re not hosting the feast on Turkey Day, you may be contributing to the meal. In our case, we will be cooking on Wednesday, then transporting to Winona our favorite side dishes and a dessert, for a mid-afternoon meal with Friends on Thanksgiving.
For my part, I will refer to my two favorite cookbook authors, Laurie Colwin and Alice May Brock (of Alice’s Restaurant fame – the real Alice). My favorite things from Alice’s Restaurant Cookbook are the Stuffed Mushrooms on p. 104, and her irreverent attitude, which is (paraphrasing here): don’t get hung up on the details – improvise, don’t take it all too seriously. And I quote: “Wine and liquor are great for cooking, and also for the cook… in fact, more important for the cook…”
Laurie Colwin, a delightful writer who left us too soon, has just two cookbooks Home Cooking: a Writer in the Kitchen and More Home Cooking… (in addition to several works of fiction). Not sure what I like better, the stories about how she taught herself to cook, or the casual, irreverent approach to cooking. With chapters like “How to Disguise Vegetables” and “Alone in the Kitchen with an Eggplant”, she had me at the Table of Contents. What to do when you have too many red bell peppers? (“A large number of red peppers is a beautiful sight.”) Simmer in plenty of olive oil, etc., till you have what “some people might call… Red Pepper Conserve, but it will always be red pepper sludge to me.”
So I’ll bring my red pepper sludge, stuff some mushrooms, do something fun with sweet potatoes, and bring a pumpkin dessert. But I won’t get too serious about it.
Will you be cooking or appreciating this Thanksgiving, and what’s your favorite food to cook or appreciate?