Family tradition

My mom used to host Thanksgiving. It was something she really enjoyed doing. Even after my parents divorced, the family continued to gather on this day; the one time of the year we'd definitely see my aunt and uncle and our cousins. My mom worked her butt off getting the day together. She'd wake up early, long before any of her sons or husband/ex-husband got up, make herself a cup of coffee, and work non-stop until everyone arrived.

I remember her standing in front of the kitchen sink, preparing the turkey. She'd unwrap it from its plastic mesh and covering, rinse it off with cold water, towel it off, slather a generous amount of butter all around the bird as if she were rubbing suntan oil on it, sprinkle salt and pepper on it, and pop it in the oven to cook. I can't remember if she stuffed it or not, but my memory tells me she did. I think she may have even tried some interesting recipes for the stuffing. One year was a sausage and chestnut concoction. I remember it being very labor intensive for her to make; I just don't know if it was dressing or stuffing. Another thing my mother would do with the turkey is continuously baste it. The process not only helped make the bird brown nicely, but may have contributed to the juiciness of the meat.

My mother also made this yam/sugar inducing coma casserole dish that most people looked forward to every year. She'd pour cans of yams into Pyrex dishes (there were always more than one), bathe them in orange juice and brown sugar, and top it with marshmallows. It was rare when any of that was leftover at the end of the evening.

Several years ago, Cyndi and I took over Thanksgiving duties. My mom's townhouse began getting smaller as her children's families grew. I try to keep up some of the traditions my mother started; it just seems like the thing to do. I also add my own flavor to the meal preparation, learning as I go along. For example, I always cook two turkeys; one in the oven, and then an experimental turkey. The oven roasted turkey follows a similar process to my mom's, but I mess around with turkey rubs. I stick to her basting technique; every 30-45 minutes until the bird is done. The experimental turkeys have included injected, beer can, rotisserie. Today, I will add deep fried to the list.

While I'm not a big fan of the yams, we have dressing, mashed potatoes (this year, sweet), and everyone brings something. It makes the day go much smoother for the hosts. A few years ago, we added another tradition: going to one of my father's favorite places for breakfast, Teddy's Diner. It's our own way of keeping him close to us on this day.

So, thanks, Mom, for passing on some traditions to your kids. It takes all day to prepare, and just a short time to enjoy, but it's all well worth it.