It’s the day before Thanksgiving. All across the country, turkeys are transitioning into states of readiness. The vegetables are gathered and waiting for their assignments. Desserts are being baked and serving dishes are getting getting their annual preparatory rinse.
I’m not responsible for cooking the full meal this year. In a few hours, Scott and I will be braving I-95 South (along with half the eastern seaboard) in order to spend the holiday with his mother and extended family. It’s not a wholy cooking free week for me, though. I spent the last two nights baking a double batch of these blondies and two of the vanilla bean loaves from Amanda Hesser’s Cooking for Mr. Latte (it’s the best pound cake I’ve ever had) as my contribution to the Thursday dessert table.
My family’s meal is taking place on Saturday and I’m bringing a vanilla-flecked sweet potato puree (loosely based upon this one), mashed cauliflower (so my carb-avoiding husband can have something akin to potatoes) and about a half gallon of homemade gravy. My cousin Angie is roasting the turkey and has promised to save the drippings, so that we can add them to said gravy.
I’m also taking a jar of that Cranberry Quince Sauce I mentioned yesterday to each of these dinners. I’m excited to share some of what I’ve canned with these friends and family. This time of year, it just feels right to share a bit of my own bountiful harvest (no matter that I didn’t grow any of the food I put up).
And that leads me to my question for all of you. How are you integrating the foods you’ve canned and preserved this year into your Thanksgiving celebrations? Whether you’ve made your own cranberry sauce, you’re laying out a relish tray bedecked with homemade pickles, or you grew and preserved every single side dish, I want to hear about it. Additionally, if you manage to snap a few photos of your jars in action this holiday season, don’t forget to add them to the Food in Jars Flickr group.