MIREILLE'S MUSINGS: My Thanksgiving Plans

Thanksgiving is one of my favorite traditions of my adopted homeland. A time to remember everything we have to be grateful for and celebrate the fall’s bounty. This is a holiday I can really get behind—a valuable mental exercise and the celebration of food.

This year, I am especially grateful for this community and all of my readers, both for your support of me and the support you give each other. From stories in the forums to emails I receive to the numerous women I have met at conferences and lectures, I have heard so many inspiring and moving stories this year. I am grateful to be able to help in some way, and grateful that so many women have been finding their balance, discovering joie de vivre and coming to a healthy equilibrium. I am ever grateful for the support of my husband, Edward, too, who still surprises and amuses me with his brilliant ideas and laughs…truly a profound joy. And for the opportunity to travel to Santa Fe to visit my favorite U.S. sister (from my year abroad in New England).

Since we’ll be in Santa Fe, I won't be cooking Thanksgiving dinner this year, but I will be keeping busy with activities. While the men are playing golf, the ladies will concentrate on museum/gallery hopping and restaurants. On the big day, we will all be dining at The Compound, which has a delectable Thanksgiving menu. I can’t go wrong with anything I order, but based on a quick preview of the menu I may start with an appetizer of oysters with an apple mousse or maybe a fall squash soup, then move on to turkey with “the works” or perhaps do something different and try the lamb or pork instead. All with a glass of wine or two, bien sur. Their desserts look tempting and I may stay with the Thanksgiving theme and try the pumpkin brioche pudding…or, knowing me, I might find the bittersweet chocolate torte too difficult to pass up.

Even though I’m not cooking on Thanksgiving, I wouldn’t let a year go by without making Edward’s favorite pumpkin pie recipe during the winter—for him and several friends. I always do as they all love it (me too)—the hazelnut base makes la différence (assuming the nuts are not stale…freshness is paramount here).

For those of you wanting to add a French touch to your Thanksgiving menu, I encourage you to try the seasonal recipes on this site: some of my favorites are carrots & pumpkin with herbs, Mamie’s mashed potatoes, even turkey scaloppine if you really want to think outside of the Thanksgiving box, pumpkin petits pots and of course the pumpkin pie with hazelnuts (as I pointed out above, if you make this be sure the hazelnuts you buy are fresh; health food stores usually have the best turnover).

Wherever you are this Thanksgiving and whatever you are cooking or eating, I wish you a holiday full of the pleasures of food and family/friends and a joyful start to the holiday season.

Bon appetit!

Coming in my next post: a week-long food journal