Everyone invited to our holiday gathering was under the weather so we cancelled Saturday’s in-person event and video-conferenced. As we spoke, tissues were passed around and microphones muted while participants took care of sinus congestion. It was sub-optimal, yet worthwhile. Ours is a small family, so we are flexible. Those who tested for COVID-19 were negative.
We have plenty of uncooked leftover food. Enough so this week’s provisioning run will be extra light coming home.
I met a friend for breakfast on Friday at the Tipton Family Restaurant. It was our first in-person meeting since the coronavirus pandemic was declared in March 2020. We picked Tipton because it is the midpoint between where I live and he was staying. The restaurant gets three stars, yet to be clear, it is not on the Michelin star scale. Breakfast was fine as was our conversation and walk along the main street.
The rest of the long weekend was highlighted by cooking. We ate simple fare on Thanksgiving, a veggie burger patty with two sides. On Saturday I changed my dried bean recipe from baked beans to bean soup along with vegan cornbread. Sunday I made a pizza for lunch. Since pizza is mostly a delivery mechanism for melted cheese, and I haven’t found a way to make palatable vegan pizza, it was pizza for one. I incorporated home grown red pepper flakes into the sauce. I was sneezing for about ten minutes afterward.
At some point we will make the full holiday meal that includes wild rice, baked sweet potatoes, baked beans, scones and cranberry relish. We don’t know when that will be. Taking the big meal out of Thanksgiving changes the tenor of the holiday. We are okay with that.
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