I used to have a similar complaint. That is, until my media consumption patterns shifted entirely toward web based food sites. Where, I have been celebrating and salivating over, not Christmas, but Thanksgiving for the past three weeks.
I’ve been reading about medleys of nouveau stuffing; sweet potato pies, mashes, and fritters; the best turkey ever; and deserts ranging in size from mini to monstrous. I’ve read twelve course menus and intricate cooking guides. I've deciphered how one might achieve that perfect balance between traditional and innovative. And I’ve probably gained twenty virtual pounds over the course of these morning musings.
I was tempted for weeks to make a couple of these recipes - to push the holiday and have a little trial Thanksgiving in Naperville, but I thought better. I didn’t want to spoil the beauty, the joy, the perfection of the best meal of the year and the first bite that goes along with it.
For those that don't know, my Dad owns Thanksgiving. I shouldn't brag or tell you that your kitchen trials will never reap the rewards my Dad achieves every year, but I'm going to. I swear, there is no professional chef that could do it better. He prepares every element (with the exception of the smorgasbord of pies) from scratch - a feast, handed down to him by his Mom, that has served our family well for decades and decades. Each part of the meal is more time consuming than the next - more beautiful than the next - more delicious than the next. And as a non pot-luck embracing family, I literally have no hand in it - my clothes remain greaseless, unfloured, and spotless from start to finish.
This year did not disappoint. It was Peter's first Thanksgiving in Pittsburgh, and luckily, there was enough room for us and Luke at the adult table. (He is a budding philanthropist with a mission to save small businesses after all.)
We got to sing 'Johnny Appleseed' - eat the stuffing out of the bird - take as much white meat off the 21-pound bird as we wanted - cut into the unannexed cranberries - get mashed potatoes and sweet potatoes - pour the gravy straight from the china gravy boat - and sip Yellow Label instead of Korbel Brut. Oh wow, the adult table made Thanksgiving better than ever.
On our run. At mass. In the yard, playing football. Around the table, toasting to a great year. On the couch, watching (very) embarrassing homevideos.
And while sitting with Peter in a turkey como after dinner. My smile kept getting bigger and bigger as I counted more and more blessings. It's been an amazing year. And as cheesy, corny, and dorky as it is, I am honestly overjoyed by thanksgiving.
Now. You can celebrate the Christmas season.
Lo.