The last few days before Thanksgiving can be a funky time for food. We're all thinking about roast turkey, side dishes, and desserts. Not only are we thinking about them, we are usually prepping them for the big day and getting everything organized. I don't want to eat anything on those funky days prior to the big meal that has anything to do with the flavors of Thanksgiving. I want to anticipate the aromas, textures, and tastes of Thanksgiving while waiting for the actual day to unfold itself in gutteral gluttonous glory.
Retaurants and fast food chains can be tricky during the funky days, offering turkey, cranberry, and dressing sandwiches. Pre holiday offices parties can also pose problems for the pre-Thanksgiving-day-meal taste avoiders with their joyous holiday potluck lunches. Why can't everyone just wait? There is nothing better than those first bites of the Thanksgiving meal.
It takes will power.
We have been strong. A few nights ago, I prepared an appetizer buffet for Arts & Appetizers, an event sponsored by the Lexington Opera House. It lasted through our dinner hour, so we ate a few nibbles from the buffet: Teriyaki Meatballs with fresh ginger, sesame seeds, cilantro, and pineapple; smoked salmon with capers, minced egg yolks, minced egg whites, minced purple onions, and capers; and Salmon Caviar-topped new potatoes with sour cream. Later that night we ate cheese on crackers while watching television.
A couple of nights ago, we ordered out for chinese delivery and devoured plump thick steamed pork dumplings with a sweet soy sesame dipping sauce. I loved taking small bites from the ends of the dumplings, pouring the dipping sauce into the cavities, and eating them whole for porky dumpling-sauce-filled mouth explosions. Yep. Messy. So good.
Thaksgiving flavors averted.