Staying In For Thanksgiving

A Vegetarian Thanksgiving Dinner

A Vegetarian Thanksgiving Dinner

LAKE MACBRIDE— A dusting of snow lay on the driveway as I walked to the road to get the newspaper. I breathed the cool night air for a few moments. The carrier had not arrived.

Returning to the kitchen, I turned off the boiling pan of eggs—protein for our ovo-lacto vegetarian holiday feast planned to include wild rice, sweet potatoes, lettuce salad, steamed broccoli, homemade baked beans, a relish tray and an apple crisp. There will be leftovers for days.

Except for the lettuce, the meal will be made from pantry ingredients, the result of shopping, but also of canning, growing, bartering and pickling. It’s a sign of the times.

We spent our thirties through fifties traveling for Thanksgiving, but no more. It’s just the two of us. We won’t even travel the three miles to town where one of the churches offers a free Thanksgiving meal for all comers.

In the quiet of each hour we will plan and cook the meal, serve it, and then clean the living room to put up the holiday decorations. Fit retreat from a bustling life among people.

A day to be thankful for what peace there is and the quiet fallen snow beneath predawn air.

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