Thanksgiving is over for both the U.S. and Canada, which means that the holiday season is officially off and running. My husband and I had our traditional vegetarian Thanksgiving dinner. We have been doing this for years. It has become our ritual. For the past many years, our Christmas ritual entails a giant brunch with another friend who invites several family-deprived persons over to her house on Christmas morning. We are happy with the holiday traditions we have developed over the last quarter-century.
But it was not always thus.
Every family has its holiday traditions, and it is always a wrench the first time you are separated from your ancestral table and are forced to eat something that your mother or grandmother would NEVER have served. But even in your old age, you look back with fondness on the Thanksgivings and Christmases that you had at grandma's house, and all others pale in comparison.
Of course I'm not talking about the Christmas or Hanukkah where your uncle and brother-in-law got into a fistfight over politics or the Thanksgiving when grandma was too drunk to finish the turkey and the kid had an allergic reaction to the sweet potatoes.
I'm talking about the many Thanksgivings and Christmas dinners I had at Grandma Casey's house. The ones where she started cooking the turkey the day before, and when the hour came to eat, the bird had practically fallen off the bone. My aunt always brought a Jello salad, which was really a casserole dish full of diced apples and pecan halves with just enough red Jello to hold it together. The stuffing was really stuffed in the bird, but no one died of salmonella. Grandma put something different and interesting in the stuffing every year. She liked oysters, which tasted like rubber bands to me. I really liked the roasted chestnuts, though, and the years she used walnuts or pecans. Oh, and in Boynton, Oklahoma, the dressing is always made of pure cornbread. No soggy wheat bread for us.
And it wouldn't be Thanksgiving without the pies. My mother always made a pecan pie (lots of native pecans in eastern Oklahoma.), always a fruit pie, and a couple of pumpkin, naturally. Pumpkin pie with lots of whipped cream. I do mean lots.
My late cousin Craig is the one who began the more-whipped-cream-than-pie ritual in my family. It didn't take too many years before it became tradition to always serve the pie in a bowl, the better to hold the cream. So here's to you, Craig, and to all the family rituals that we simply cannot do without. It wouldn't be the holidays without them.
FOR YOUR CHRISTMAS ENJOYMENT: The following recipe is for the easiest and most amazing pumpkin pie ever made. This is my mother’s recipe, and I’m presenting it here exactly as she wrote it down. This is the pie my cousin loved.
3/4 cup sugar
2 eggs
1/2 cup biscuit mix (such as Bisquick)
1 can (16 oz) pumpkin
2 tsp. butter
2 1/2 tsp. pumpkin pie spice
1 can (13 oz.) evaporated milk
2 tsp. vanilla
Heat oven to 350 degrees. Grease 9 inch pie pan. Beat all ingredients until smooth. Pour into pan. Bake until knife inserted in center comes out clean, 50-55 minutes.
(No, you don’t make a crust. The pie will make its own crust.)
