Thanksgiving 2025, a Holiday Meal in Two Parts
We celebrated Thanksgiving a bit differently this year. J’s work schedule on Thursday made it difficult to prepare a traditional meal in one day. I also wanted to enjoy cooking without rushing, so we spread the meal over two days. On Thanksgiving Day, we had what I called “the appetizer course” — small, comforting dishes that didn’t require hours in the kitchen. The rest of the feast was saved for Friday, when I was more relaxed and could cook at my own pace. When dinner was ready, I set the table with dishes my ancestors used. I placed the roasted chicken, bright orange squash, and gravy in bowls and platters that once belonged to my maternal grandmother, Geri Schmieman. Our dinner plates came from my maternal great-grandmother, Margaret Wayer. They were shipped to me last year by a cousin, who carefully wrapped them for shipping. They had sat in her attic for decades. We used them for the first time tonight. As far as anyone knows, they haven’t been used in over fifty years. That’s a...