Thanksgiving Relish

I've been reflecting over more than forty years of cooking Thanksgiving turkeys and even further back when I helped my Mother. My brother was both fascinated and shuddering as she drew the innards from the turkey back in the days before even "minimally processed" birds arrive with the useful parts wrapped and tucked neatly back.

Some holidays are more memorable than others. Dinners delayed until the weekend when blizzards closed the highway. The "fresh" turkey I shopped for at three grocery stores, freezing in the garage where I'd put it for safe-keeping. The year our addition contractor knocked out 20 feet of the back wall of the house, totally gutting the kitchen, two days before Thanksgiving and then disappeared until the Monday after. You would be amazed what you can do with a hot plate and a smoker in a mild Alabama autumn.

Through all the adventures some culinary and holiday truths emerge.

It's hard to totally mess up a turkey -- gravy can always come to the rescue.

If you blend flour with cold water or broth and use that to thicken gravy, you won't have lumps.

Youngsters can always help "make Thanksgiving" by coloring paper napkin rings, writing place cards, spreading cream cheese in celery sticks, setting the table, or helping arrange the buffet line.

An abundance of fresh vegetables, simply prepared, make a more refreshing meal and more room for leftovers.

Precious little is better than a turkey sandwich with potluck relishes pulled from the fridge after the pots are washed, the plates are put in the dishwasher or back in the cupboard, Turkey carcass soup is simmering, and your team has won the big game.

And, above all, what we have most to be thankful for is around our tables, even if we are in different time zones.

Blessings of the season to all.

This quickly and easily made cucumber and onion relish is the perfect accompaniment. It keeps for days in the refrigerator - perfect to go on top of a sandwich made from the turkey leftovers.

Quick Cucumber Pickle

(serves 7 to 8)

1 large cucumber (or use 2 cucumbers and leave out onions)

2 medium onions

1/2 cup sugar

1/2 cup vinegar

1/2 teaspoon salt

Select a cucumber that has not been coated with wax and scrub it well. Slice cucumber and onion as thinly as possible and put into a heatproof bowl. Combine the sugar and vinegar in a small saucepan. Stir to dissolve sugar as you bring it to a boil over medium heat. Pour the boiling mixture over the cucumber and onions. Add salt if desired. Let stand until room temperature, stirring from time to time. Cover and put in refrigerator. Keeps for several days.

Snow Storm Soup and Biscuits

It's snowing in Minnesota. The weather prediction yesterday afternoon was for an inch or so, by evening the weather folks had us at 3 to 6 inches. And that's what we've got. It started at midnight. By three this morning the grass was white. At 10:30 we had at least five inches on the grass and sidewalks. Heavy wet stuff, weighing down trees and shrubs. Knew I should have picked some sage yesterday.

Time to see what "potluck" would bring forth for lunch. Just the right ingredients for something I'll call -- Snow Storm Soup -- I pulled six carrots and three apples from the fridge. Peeled, chopped and cooked in a couple of cups of water until tender. Added a can of diced tomatoes and the last of a jar of salsa. Seasoned with some ginger and cayenne. Swirled it smooth with the immersion blender. While that was cooking I made some old fashioned sour milk biscuits from an 1840s recipe. I divided the dough in half. Sharp cheddar cheese in one part and rolled out the rest to make cinnamon rolls. No need to hit the bakery for tomorrow's breakfast.

If we are lucky Mother Nature will melt the sidewalks on this first of the season snow. If not, we have a tasty treat to reward our own shoveling efforts. Happy winter!

1840s Sour Milk Biscuits

2 teaspoons vinegar

2/3 cup milk

2 cups flour

1/8 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon butter

1/4 cup boiling water

Preheat oven to 400 degrees F. Combine vinegar with milk, stir and set aside to sour, about 5 minutes. Mix the flour salt and baking soda in a medium bowl. Add butter to boiling water to melt and then stir into the flour mixture. Then add the sour milk. Stir with a fork and then knead briefly. You may need to add a bit more milk or flour to make a dough that is firm enough to work and not sticky. Break off pieces about an inch in diameter. Place on lightly greased baking sheets and bake until browned, about 10 to 15 minutes. Makes about 2 dozen biscuits

For Cheese Biscuits - stir in 1/4 to 1/2 cup shredded cheddar cheese with the flour.

For Cinnamon Roll Biscuits - lightly flour working surface, pat dough out in a rectangle until it is about 1/2 inch thick. Spread with soft butter and sprinkle with cinnamon sugar. Roll up along the long side. Slice about an inch thick and bake. NOTE: if you pat dough out on floured waxed paper it may be easier to roll up.