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Thanksgiving is a huge deal at our house. All holidays are. Traditions are sacred and all else must accommodate them. But given that I am not a fan of cooking and Thanksgiving revolves around food, this most lovely of holidays has been wonderful mostly in theory and a pain in reality.
A couple of weeks ago, Sam and I were out on a lunch date, when he noticed at flyer at one of our favorite restaurants. It advertised a we-bake-it-you-take-it Thanksgiving feast.
I laughed. We could never do such a thing. It would be sacrilegious. It would be offensive. It would be absurd. Like when the lady in The Blind Side—one of the best movies of all time, but still—serves up her lovely not-at-all-homemade Thanksgiving dinner and it feels like blasphemy.
But the more I thought about what it would be like to actually enjoy Thanksgiving again—like I did when my mom was in charge—the more I liked it.
So I went home and asked the kids what they thought, sure they would shun the idea of a change from the usual. And every single one said, “Oh, sure, that would be fine.”
Phhhtttt.
So now, two days before Thanksgiving, and I'm not cooking. The meal has been ordered and will be picked up at 11:30. We'll be picking up:
- Turkey
- Potato smashers
- Candies yams
- Dressing
- Sweet and wild cranberry salad
- Gravy
We are making:
- Veggies
- Cranberry raspberry jello salad
- Pumpkin, apple, and more pies
- Apple cranberry walnut relish
- Juice pop
And the best part is, I'm making none of it. Happy Thanksgiving to me!
Ingredients
- 2 T chili powder
- 1/2 t onion powder
- 1/2 t garlic powder
- 1/2 t oregano
- 1 t paprika
- 1 T cumin
- 2 t salt
- 2 t pepper
- 1/4 t red pepper flakes (optional)
Instructions
- Thoroughly mix all ingredients in a small bowl.
- Store in airtight container.
Source: Diane Jacob
Alison Moore Smith is a 61-year-old entrepreneur who graduated from BYU in 1987. She has been (very happily) married to Samuel M. Smith for 40 years. They are parents of six incredible children and grandparents to two astounding grandsons. She is the author of The 7 Success Habits of Homeschoolers.
Your day sounds divine. Enjoy it and let me know what you think of the relish.
Diane, I will! Thank you for taking the time to share.
Normally, I’m a canned cranberry sauce kind of gal, but given that I’m doing almost NO cooking, we are actually going fancy on the few things we are making. Belinda will be making the relish today. I’ll report! 🙂
I was looking for something different this year. This is perfect! Thanks to you and Diane for the idea.
Got this in my feed and whipped up a double batch. Super ways and soooo much better than plain old cranberry sauce!
Kudos to Diane Jacob!