This Thanksgiving is weird. For the first time, and for the last time, I am making a full Thanksgiving feast. I have never made it all myself before because usually we spend it with our med school buddies and I only have to make a third of it. I'll never have to make a full feast again because after this year, we'll be living in Vegas and will switch off between spending it with either the Reynolds or the Garlocks.
Making a full Thanksgiving meal right after I've had a baby isn't the easiest, in fact friends have suggested I not do it at all, suggest we just order a pizza or just go to the hospital cafeteria and eat the free and surprisingly not horrible Thanksgiving meal they provide, but I think I have such a desire to have my life back to "normal", that I'm willing to try the seemingly impossible: make a giant Thanksgiving meal whilst taking care for a cluster-feeding and often colicky newborn. Also, there are gluten issues to work around of course, so both of those suggestions are out anyway. I had also considered trying to potty train Olive this week but I smartly put that off until next week.
So how does one prepare a feast with a Juniper Betty? You stretch your work over three days and you strap that baby on with your new Ergo baby carrier your MIL gifted you with. You also tell yourself it's ok to take short cuts, like using premade dough for the apple pie, Rhodes frozen dough for the rolls, a purchased Costco pumpkin pie and drop the gluteny and/or baby-gas causing non-essentials off the menu, like dressing, corn bread, corn, green beans, and basically any other vegetable, which is sort of appalling, having no vegetables at dinner but thats the way we are rolling this year. Dont judge. So what is on the menu? Pre-Thanksgiving hors devours: lil smokies, artichoke dip, olive/pickle/cheese platter, veggie/fruit platter. Then for the main meal: turkey, mashed potatoes, gravy, rolls, pretzel-jello salad, plain jello for Ruby, sweet potato casserole for Go, orange-cranberry sauce from fresh cranberries, cranberry sauce from the can, apple pie made with locally grown Gala apples, Costco pumpkin pie, gluten free pumpkin cheesecake with a gingersnap crust, and Martinelli's to drink. Everything is already done except for the turkey, potatoes, gravy and artichoke dip.
It's been a lot of work but it's been good for my soul to have a little sense of normalcy and to be cooking again, even if it is with an infant strapped to my front. It's probably fitting though, as she is my number one reason for thanks-giving this year. I am so grateful for my sweet Juniper sister-baby.