It’s Sunday afternoon, Thanksgiving weekend. I haven’t knit a stitch in five days. But I’ve played hostess to a house full of family, and it’s been fun. CollegeGuy was home from Orlando for the weekend, and it was great to have him around. Now he and all the guests have gone back home, so I’m taking a moment to catch up.
I haven’t hosted Thanksgiving in nearly 20 years. We used to round robin New York, St. Louis, Chapel Hill with DH’s family, but when we moved back to Portland from New York in 1995, Thanksgiving landed semi-permanently at my in-laws’ home in St. Louis. This year, I asked to have Thanksgiving here, so that the freshman CollegeGuy could come home for the holiday. I think he appreciated the chance to be home and see his friends, most of whom stayed on this coast for school. Our niece is in London for a semester abroad, so she joined us via skype on Thanksgiving afternoon.
I made the traditional meals on the traditional days. If it’s Wednesday dinner, it must be brisket. If it’s Saturday lunch, it must be minestrone. Saturday night is always turkey, redux. I didn’t want to rock the boat too much since I had absconded with Thanksgiving, but I snuck in a few changes. We had sausage/potato/kale soup on Thursday instead of sandwiches, bourbon caramel sauce with our apple pie, and I tried a new bourbon cranberry sauce (see end of post for recipe).
Friday was sunny and lovely, so we headed out to wine country for open house weekend. We went to Brick House Vineyards for a tasting. Lovely wines in a lovely setting. And I set up this picture (the family picture is another Thanksgiving weekend tradition).
On Saturday, I took MIL and SIL shopping on trendy/funky Mississippi Avenue. I found this knitted frog dissection at Paxton Gate. High school biology would have been even more fun this way.
I’m so happy we were able to host this traitional autumn celebration here at home. Same same, but different! What are your Thanksgiving traditions?
Bourbon Cranberry Sauce
1 pound fresh cranberries
1.5 cups sugar
1/2 tsp. cinnamon
1/4 cup bourbon
Mix cranberries, sugar and cinnamon in bowl. Transfer to 9×13 baking dish.
Cover tightly with foil and bake at 350 degrees for 30 minutes.
Stir, bake another 30 minutes. Remove from oven, transfer to bowl and stir in bourbon immediately. Refrigerate. Enjoy!