The Food Isn't What Matters

Coated with salt, garlic and spices, it's hard to go wrong

There were no visitors this year; it was an opportune time to be non-traditional. When one contemplates the brining, basting, stuffing, roasting, turning and/or tenting, gravy-making, cutting, cleaning up, and storing---not to mention having to eat leftovers for the next week--a turkey for Thanksgiving seemed less appealing.

The rib roast demanded much less preparation and supervision, though the cooking method was nearly the same: low heat for 4-6 hours, followed by 15-30 minutes of browning at high temperature.

There was one tradition that we stuck with---going around the table and reciting what we were thankful for. The attitude of gratitude has a way of dispelling gloomy conversation.

Happy Thanksgiving!