It’s weird how you can end a holiday break needing rest.
Last week, Mom #2 (aka Mama Hiett aka my motherin- law) came to stay over the Thanksgiving week and was joined soon after by my aunt and uncle and a cousin. Along with Cindy, our business manager and my parents, that made 9 for dinner on a year where Wyndi and I took the reins in planning and preparation.
It’s impossible not to get into that Clark Griswold mindset of wanting everything to go perfectly. As any Thanksgving cook can tell you, it didn’t. However, it went well enough after some initial worries that some items wouldn’t be done or people wouldn’t get along or etc., etc.
Since we had 9 at the meal, we cooked enough for 54 with turkey, peach bourbon ham, broccoli rice casserole, acorn squash/broccoli bake, green beans, deviled eggs and rolls. Dad took lead on a layered salad and a cranberry jello mold with mandarins and nuts.
Cindy brought some mac and cheese and pumpkin pie. Mom #2 made mincemeat pie and my cousin made a praline pumpkin pie amidst several desserts.
The most hands-on time for me was probably northern dressing (white bread, sage sausage, burger, turkey gravy, vegetable and parsley) since there are several steps in the process.
I’ve gone on record before that Thanksgiving feels like a waste because so much time is spent on cooking more food than those in attendance could ever eat. (As lead cook, I felt like I was done with food before the plates hit the table.)
My attitude shifted in key moments last week as I watched everyone come together to cook, particularly in the dressing. My cousin and I toasted two loaves of bread. At the table, Wyndi, her mom, my mom and Aunt Vicky joked as they pieced apart the toast, leading to one of my favorite moments and pictures. We shuffled around each other in the kitchen but I was glad for the time with everyone and the lasting memories that resulted.
So much of our lives are spent at work but I’m thankful for the bonds that can be shared in these moments.