Keeping it basic for the holidays
November 11, 2022 by DarcieAdventurous cooks who like to try new foods are often stymied during the holidays. We would appreciate adding new or unusual items to the menu, but the diehard traditionalists want everything to be exactly the same – often leading to hard feelings or at least a classic sitcom situation. Instead of fighting the traditionalists, there is a case to be made for joining them. Eater’s Meghan McCarron provides an argument for keeping things bland for Thanksgiving dinner.
McCarron notes that the typical American Thanksgiving dinner is, in a word, boring: “Roast turkey with stuffing, mashed potatoes, gravy, and vegetable casseroles all strike the same note of soft, fatty, carby blandness, with cranberry sauce offering the meal’s only hope of zing.” Despite this, she looks forward to the feast every year. It wasn’t always that way, however, because as a budding young gourmand she dreamt of ways to improve upon her family’s recipes.
As she got older, McCarron realized that the main reason for her desire to shake things up at the holiday table had to do more with her “anxiety over what the meal said about me and my family” than about the actual food. She thought a bland and boring meal meant her family was lacking, but she now realizes that she could learn from her grandmother’s workmanlike cooking.
I can sympathize with McCarron’s embrace of her family’s food traditions. I once asked my grandmother why she used a shortcut of frozen bread dough to make her steamed dumplings instead of making it from scratch like she did when she was young. She replied with “why make it harder than it has to be?” She was born during the Depression, one of 13 children, and everyday life for her growing up was one of grueling physical labor: fetching water from a well, tending to the chickens, planting a garden, putting up canned goods, taking care of her younger siblings, feeding the cattle, and trekking miles to school in a horse-drawn sleigh during the winter. When she was able to trade some of that hard work for a viable shortcut, she eagerly embraced it. Cooking wasn’t something she did out of a love for the process; it was merely a necessary task, and one of many that needed to happen during the day. Making it easier was a bonus, even if it meant sacrificing some flavor. I often think of that when I’m exhausted at the end of a work day and don’t know what to make for dinner. When I was younger, I would often throw myself into an involved cooking project, but these days I heed my grandmother’s advice of “why make it harder” and opt for a simpler meal.
Categories
- All Posts (6615)
- Antipasto (1986)
- Author Articles (241)
- Book News (918)
- Cookbook Giveaways (943)
- Cookbook Lovers (247)
- Cooking Tips (97)
- Culinary News (298)
- Food Biz People (538)
- Food Online (757)
- Holidays & Celebrations (257)
- New Cookbooks (140)
- Recipes (1441)
- Shelf Life With Susie (231)
- What's New on EYB (129)
Archives
Latest Comments
- zoey56l on Beatrix Bakes Another Slice Cookbook Giveaway
- zoey56l on Sugarcane – Cookbook Giveaway
- zoey56l on Second Helpings – Cookbook Giveaway
- zoey56l on Every Last Bite Cookbook Giveaway
- zoey56l on 5 Ingredients Mediterranean by Jamie Oliver – Cookbook Giveaway
- SandyTu on Anything’s Pastable and Pasta Giveaway
- paulo_b on 5 Ingredients Mediterranean by Jamie Oliver – Cookbook Giveaway
- demomcook on My Life in Recipes – Joan Nathan Cookbook Giveaway
- jluvs2bake on Beatrix Bakes Another Slice Cookbook Giveaway
- jluvs2bake on My Life in Recipes – Joan Nathan Cookbook Giveaway