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The Early Bird Takes The Stress Out of Thanksgiving


It's Almost Thanksgiving!

Today I decided to figure out my menu for Thanksgiving. I always try to make something different each year. This year, I'm trying out a Brussels Sprouts Gratin recipe and I'm doing a riff on my mom's brandy pecan pie using a locally made Coconut Pecan Bourbon from Texas Ranger. I happened upon the Texas Ranger brand at a food festival in San Antonio and it's seriously one of my new favorite decadent things.


The holidays are my Super Bowl for cooking and I like to challenge myself each year to bring it. The one thing that I like to do that really helps me out is start researching new recipes before Thanksgiving and then dividing them up between Thanksgiving, Christmas, New Year's Eve and New Year's Day. I am a marketing consultant and full-time caregiver to my Dad, so planning is a must. Also, because of my dad's age and condition, I have to think about dishes that he can easily chew. This narrows down the options for dishes and makes me more thoughtful about what will be on the menu.


I will serve a Texas wine with the turkey dinner. This year, I am going with a 2020 Roussanne Reserve from Hilmy Cellars in Fredericksburg, Texas. In addition, the sweet potato casserole on the menu will use a Charred Pineapple Bourbon sauce from local vendor Fischer & Weiser. I'm all about supporting and curating as many local finds as I can for holiday meals.


The stuffing, pie and deviled eggs will be a nod to my mom who passed away last year. These were always on her menu and there's no point in messing with perfection. Thanksgiving is my favorite holiday, largely because of the meaning behind it. It's important today more than ever to recognize and be thankful for friends, family and the blessings in our lives. I intend to make a plate for a few local seniors in my area and let them know that they are thought of on this holiday. What are your plans for the holiday and what's on your menu? Let me know -- I love to trade recipes.

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