Thanksgiving

Thanksgiving does not sparkle with magic and mystery, or glow with the promise of gifts and wishes come true like it’s holiday partner, Christmas. It is instead a day to be content, to appreciate what is already seen and known. Somewhere between the giddiness of childhood and the practicality of adulthood, I began to enjoy Thanksgiving instead of rushing past it as just another hurdle to clear before Christmas. It was a calm before the frenzy of holiday activity; a day to enjoy for it’s own sake, not for what would be given or gotten.

I was still living at home, and Thanksgiving meant traditional foods, grandparents and cousins, sitting and talking and playing games. I watched my grandmother, mother and aunt cook, sneaking tastes, disappearing when work was needed. When my grandfather began to carve the turkey, I would be at his elbow, ready for any small bits he would offer as he worked. The anticipation and satisfaction revolved  around the meal and the foods eaten only on that day. The gifts of Thanksgiving were received around the table.

My childhood Thanksgivings were spent as a happy recipient of the feast, almost as a guest. Whether by my choice or by design, the work was behind the scenes. I had little appreciation for how it happened that the lavish meal appeared on the carefully decorated table.

My perspective changed again when I had children and began hosting the day at my house. No more gazing into the kitchen in anticipation of delicacies to fill the holiday table.  I became the cook, with splattered apron, pumpkin in my hair, and the scent of stuffing as my perfume. I was up early to finish the pies, make the stuffing and get the bird in the oven. The day flew by as I was making messes and cleaning them up, rotating side dishes in and out of the oven, calling for helping hands and later chasing out sticky-fingered tasters, and then, with a sigh of relief, sitting down, everything done, to give thanks.

As my children have gotten older, they have ventured into the cook’s domain and wanted to help, even taking over a favorite dish. Their joy of eating was enhanced by the preparation, the camaraderie in the kitchen, and the pride of serving something that tasted good. One daughter would work on the pies, another on the green bean casserole, and others on the rolls, jello salad and stuffing.  Some would collaborate on the decorating and setting of the table, pulling the good china and silverware out of the cupboard, arranging the flowers and candles, and creating a centerpiece from fall leaves and persimmons from our tree.

The commotion in the kitchen tends to draw others in, and the jostling, the stepping over the dog and the ducking around sparring siblings–the happy confusion of so many in a small space–tempts me to shoo everyone out. When I stop, take a breath and look around, though, I love the busyness and the laughter.

Another change is upon me now. With only one child still living at home, my house feels quiet and a little empty, and when they all come home for Thanksgiving, I welcome the busy, loud explosion of activity. They come like waves, tumbling in with their bags and the food they are going to prepare and their excitement at seeing each other, dancing around with the dog, flooding the house with life. They come in with the cold, fresh scent of their journey  on their coats and wraps, but they take them off, leave them by the door and settle into being home.

They come hungry for all their favorite traditional foods, but also with new ideas. The sugary yam casserole topped with marshmallows was the first to get a make-over, becoming more about the vegetable and less about the topping. A couple of years ago, my practice of using a roasting bag for the turkey ended when a more ambitious cook found a better way, involving lots of butter and fresh herbs.  Another Thanksgiving, my dry, bagged stuffing went unused in favor of a delicious, from-scratch recipe. Last year, new side dishes free of processed foods were introduced, so the jello and the green bean casserole were replaced by seasonal fruits and greens. I think it is only the butterhorn rolls that remain unchanged.

With so much competence in the kitchen, I find time to sneak off to the living room to sit down and rest, leaving the meal to my opinionated, energetic children, and basking in the happy chatter and laughter. I’m still involved in the process,  but I can see a new era just around the corner. I will find myself again the recipient of the feast, and I will be content to savor these gifts of a life full of love and family.