The holidays are upon us in full force. Grocery stores are stocked up with fresh and frozen turkeys, hams, and all the fixings. Department stores already have their Christmas trees lit and decorated with aisles full of wrapping paper, gift bags, and hundreds of decorations. One of the local radio stations has switched to 24 hour a day Christmas music. My tradition has always been to begin the Christmas season after Thanksgiving. The day after Thanksgiving to be exact.
Up until about 15 years ago, I never cooked Thanksgiving dinner, we had always gone over to my sister's house. However, once I married my husband, I began taking over the holiday cooking for my in-laws due to my mother-in-law's declining health. I would cook Thanksgiving dinner for the in-laws and then my husband and I would have desert with my family at my sister's home. Keeping full control of the holiday cooking became a necessity during the past decade due to my sons' food allergies. I could not take the risk of a dangerous ingredient migrating into a dish that someone else prepared.
We've lost some family members over the past 10 years. My mother-in-law's two sisters have died, her nephew would rather spend Thanksgiving with his friends and not the family, and my brother-in-law's girlfriend goes with her family. On my side, my father passed away 9 years ago. With his passing, my own family's dysfunctional natures fully manifested, causing some insurmountable rifts and hurtful betrayals. We no longer go to my sister's house for desert.
In spite of the family dynamic changes, I do have so much to be thankful for. My husband, children and I are blessed with good health. We love each other and have a strong nuclear family. We have a comfortable home. My in-laws have always been there for us, in spite of the health challenges they face daily. I have wonderful friends that treat my sons as part of their families. My daughter has grown into a beautiful, self-sufficient, hard-working young woman. My sons are thriving in school and love to learn.
So this week, I prepare for our Thanksgiving feast which will consist of my grandmother's frittata (recipe below), antipasto, turkey, ham, baked yams, butternut squash, stuffing, cranberry sauce, gravy, apple crisp pie and pumpkin pie.
My grandmother (on my father's side) made a frittata, or omelet, as we used to call it, for Thanksgiving and Christmas. Before she died, many many years ago, she gave me the recipe and I have been making this for over 20 years. It is not a cholesterol friendly or low calorie dish, however it is delicious. I guess a little piece once of twice a year won't necessarily kill us!