So I’ll be taking time off until probably Monday, unless we get any big news. Thanksgiving season is here, and although we don’t have as big a crowd as usual here (of course), I will soon head into the kitchen to make the same chocolate pecan pie I do every year. Every so often someone tweets a photo of their own experimental replication to me – I’m always glad to see it! A pumpkin pie will accompany it.
The main menu here will be pretty much as it always as – a mixture of American and Iranian standards. Turkey, of course (we buy a kosher one rather than brine it ourselves), stuffing (my mother-in-law’s recipe, which feature bread cubes, cranberries, green apples, celery, onion, and the secret weapon of pepperoni sausage), mashed Yukon Gold potatoes and homemade turkey gravy, pan-roasted Brussels sprouts, creamed pearl onions with sage, and javaher pullo, which is basmati rice cooked with saffron, pistachios, almond slivers, small sour red zereshk berries, and orange zest.
I hope those readers who are celebrating the holiday stay safe and enjoy themselves as much as we all can this year. The recent vaccine news should bring some cheer, though – the end of all this is in sight! Make it there safely, and urge your friends and relatives to do what it takes as well.