The high holidays draw nigh. The NPR Morning Edition host signed off today with a holiday wish. Meaning, Thanksgiving is less than a week away. How did it sneak up on me, while I wasn’t paying any attention? Oh yeah, I wasn’t paying any attention. Closer to home, Dan flies in tomorrow. Dave will follow him on Tuesday and we’ll be a whole family again.
This so-called cooking holiday will hardly be a holiday from the kitchen at all. It usually entails an all-day cooking event. To that end, feeding the hungry masses, I reenacted my regular Saturday morning ritual of fixing breakfast. I went with my current go-to, avocado toast. It has evolved over time to its current higher plane. Almost lost are its original Kaldi’s roots, almost, but not quite. I still use Siracha Mayo as garnish. It’s really pretty simple, which works for me. One avocado, lemon and I’ve added a small tomato. Seasoned to taste and mixed all together into a green paste. I’ve long since dispensed with toast and have since converted to toaster naan. Today, I added Atlantic smoked salmon, with capers. It was a rousing success, if I do say so myself and was met with rave reviews. I think that I’ll be revisiting this dish on Thursday morning.
I got to say that since I have retired, I have become a better cook, not to crow all about it. Caw! Caw! Caw! I know, get some new material. Thanksgiving though is a team effort. It’s just too much for one person to handle and too much to accomplish in just one day. It seems too much for only one meal, but then you are forgetting about leftovers, which could last a week or at least the weekend.
Speaking of eating, which this post seems to be all about, we went out last night. Originally, I wanted to go to Peno Soul Food, a new southern Italian pizzeria but it was slammed. The other Italian place across the street was a definite no-go, because at noon, it had a huge honey-dipper truck, sucking something out of it.
We ended up at Avenue and shared a few small plates for dinner: pumpkin ravioli, mushroom ragout and spinach salad. This left plenty of room for dessert and we doubled-down, with apples for Olivia, a signature puff pastry filled with pine nut pastry cream, topped with honey-roasted apples, served with apple sorbet and a lemon tart with fruit. We both liked the tart the best.
Also dining was a nuclear family. Mom and dad separated bro and sis, but that was hardly necessary, because both children were enraptured by each their own movie playing notebooks, accompanied with bulky headphones. Sis had pink ones. It was bad enough to see the two enraptured in the lead-up, but they continued their mesmerizing pleasures after the food was served and throughout the meal and I thought that iPhones at the table were bad enough. Of which I am guilty of using, but I feel really, really bad about it.