I’m saying it now and letting it go down in my Internet history. I don’t like Thanksgiving. I promise to never edit this post – unless it involves the recipe – and to stand firm on my measly beliefs. I call them measly because I know I’m the only one that cares about them.
The first Thanksgiving I ever spent in this country will only be remembered because it was my first. The food was good too (deep fried Turkey = so much win!) but most of it is a blur. My first Thanksgiving as a resident living with my husband was a disaster. I never knew what I was doing for a second. I never thought to prep in advance and ended up getting so frustrated with myself that I turned into a giant jerk. It was terrible. I choose to forget. Last year was a slight improvement. My mother-in-law was visiting and apart from cooking the turkey legs, I had everything ready (thank you Bon Appetit Thanksgiving app. Seriously). Still, I wasn’t feeling it. It was too boring, then hard, then easy. There must be something wrong with me, right?
Last week I spoke to Matt about writing down some alternate ideas for Thanksgiving recipes. Kind of like making Thanksgiving staples into breakfast. He agreed, said I should do it and then asked me why I was telling him the same things again. Maybe because I was thinking about it twice?
I still. couldn’t. do. it.
I’m sorry, America. I’m not any less thankful than the rest of you. In fact, I say it too much. I also make pies for fun and cook big meals almost every Sunday. I’m happy that we have the ability to do these things – write blogs, use good ingredients and thrive.
This year we’ll be painting rooms in the new place. The process has already begun and I’m saying yes to having yet another elaborate (and cozy) meal, watching Hulu and drinking fancy wine like adults. Then maybe we’ll go back to painting because I’ll be done with the kitchen by then.
Give me Halloween, America. I can do chocolate.
Quick cranberry-pear jam
I remember looking at cranberry jelly coming out of can and then I decided to make my own and turn it into a jam instead. There’s a difference, I’m sure. You can make this a week ahead and still have leftovers for when the turkey comes along. I ate it on a sandwich and then on pancakes 1 and 2. I’m sure it would go great with your holiday spread as well.
- 4 cups firm D’Anjou pears, diced
- 4 cups fresh cranberries
- 1 sprig fresh rosemary
- 1 cup turbinado sugar
- Juice and zest of 1 small lemon
Add all your ingredients into a medium saucepan or dutch oven over medium-high heat. Stir everything around and let the sugar dissolve into the fruit. This should take about 5 minutes. The mixture will start to boil and at this point, you might hear popping sounds coming from the cranberries. Let it boil for about 2 minutes and then turn down the heat to a slow simmer.
Put a lid on the saucepan and let it cook down, letting the fruit thicken as it cooks. Make sure the fruit is always at a slow simmer and give it a big stir every 5 minutes or so. The jam will start off in a fluid state and will thicken drastically in about 17-20 minutes. Keep and eye out for when it turns to a jammy texture and take it off the heat immediately. Stir in the lemon juice and zest and remove the rosemary stem from the jam (the leaves should have fallen off while cooking).
Spoon the jam into jars and let it cool slightly before refrigerating. Jam should keep for no more than 10 days.