Should I Stay or Should I Go?

Reasons I Probably Maybe Ought to Go to the Gym:

1. Climbing three flights of stairs to get home
2. Feeling tired--a lot
3. Getting out of bed in the morning, which shouldn't really be that hard
4. Building strength, which I strongly suspect will help my ankle recover
5. Skating with zero stamina
6. Spending $20 a month for a gym membership that I don't use
7. Dancing
8. Aching body parts, pretty much every day
9. Sweating--enough said
10. Jiggling my belly like a bowlful of jelly, which is only okay if I were Santa

Negotiations Are for Turkeys

I'm shoring up shopping plans for tomorrow. This, of course, means consulting a half dozen cookbooks and the Thanksgiving Spreadsheet. The following conversation with Husband ensues:

ME: We need to buy a turkey of 12 to 14 pounds.
HIM: What, now? I'm not wearing pants.
ME: No, tomorrow. When we're at the store.
HIM: Hmm. Okay.
ME: Good.
HIM: Wait. I think we need a bigger turkey.
ME: No, we don't. Remember last year?
HIM: No, it's more than a week ago.
ME: Last year, you picked out the biggest turkey they had. Kitchen disaster ensued. And we had waaaay too much turkey.
HIM: No such thing.
ME: Yes. You even admitted as much.
HIM: That doesn't sound like me.
ME: I don't know what to tell you.
HIM: Shouldn't we do some math, figure out how many pounds of turkey per person?
ME: Who's eating POUNDS of turkey?
HIM: Me, easy.
ME: Listen, it's like four people who will actually eat turkey, and you're one of them. I think 14 pounds of turkey will suffice.
HIM: I don't know...
ME: Pal, this is not a negotiation. We are getting a turkey of 12 to 14 pounds.
HIM: 14 pounds, then!

It's All in the Stuffing

What I remember most about Thanksgiving when I was a kid is my mother’s stuffing. I would sit up with her late at night, Thanksgiving Eve, thinly chopping celery and dicing onions. (Onions didn’t make Young Megan cry.)

For this magic concoction, Mom used a special cauldron. She’d duck into the garage to hunt it down, bring it inside, and wash it in the sink. Only this pot could hope to contain her creation as it morphed and grew.

The sausage went on the fire…pop pop pop.

The onions were browned in butter…sizzle.

Then the celery.

And cubes of stale bread…chink chink chink.

Finally, some herbs.

All in the pot it went.

Then the tasting began. In dove the small spoon, quickly disappearing into Mom’s mouth. I could see her rolling the flavors around, deciding what she needed to add.

                                                                                          

A dash of pepper here. A bit of salt there. Maybe some more celery?

The mixture grew in the pot as flavors were added and balanced, like a terrific-smelling abacus there on the stove. Finally, Mom would consult me. “Taste this. What do you think this needs?” Of course, I didn’t know. But I loved to taste, anyway.

Only when Mom was satisfied was the stuffing declared ready. What followed was twelve hours of torture in which I tried not to think of what awaited us in the refrigerator the next evening.

Years later, stuffing remains my favorite part of the meal. You can take my share of the turkey; just pass the stuffing.

The Thanksgiving Spreadsheet

Wait. So you've never heard of a Thanksgiving spreadsheet?

As a vegetarian on a food-centric holiday, Thanksgiving historically offered little to me. That is, until I was able to host my own. Not only did it guarantee me food I actually like to eat, but it really let my inner Julia Child shine. Now, Thanksgiving is the Big Show. Step aside, bitches; I am a kitchen diva and this is my day.

You all know Charles M. Schultz, right?

Rolls are made from scratch. The turkey is moist and tender. My mashed potatoes are the creamiest you'll eat. (Got spoon?) Stick with me, kid, and you'll have your choice of homemade pie.

All of this, pulled off in a two-bedroom in Albany Park, doesn't happen without planning. I'm a nerd, so of course I make a spreadsheet. I'll tell you how it's done.

I gather my dishes--good little soldiers that work hard, look hot, and make the perfect team. Once I have the lineup complete, I catalog the dishes in a spreadsheet. For every one, I list each ingredient and required quantity. Next, I sort the ingredients in alphabetical order.

Finally, the coup de grâce, I program the spreadsheet to calculate the total amount of each ingredient I'll need for the entire meal. Sure, I need flour for my rolls, pie crust, and the gravy. But how much do I need overall? I use the calculations to generate my grocery shopping list, which is, of course, organized by store and section.

You think I'm done? Not a chance.

Next up is mapping out my time the week of the big day. Dishes are color-coded by day they will be prepared. For the night before and the big day, I break down the time table to an hour-by-hour accounting of prep work, oven space, reheating requirements, and cooling time.

Perhaps this all makes me a spreadsheet nerd. But days of planning and shopping also makes for weeks of anticipation. You may think of Thanksgiving the week it happens, but it lives in my heart for much longer.

Bring it, Thanksgiving 2014.