The American Thanksgiving
November 17, 2016 9:36 AM   Subscribe

Fifteen families share with the New York Times their traditional Thanksgiving dishes. Recipes for all are collected here.
posted by backseatpilot (63 comments total) 36 users marked this as a favorite
 
This is really cool, I can't wait to try some of these out. Thanks for posting, backseatpilot!
posted by everybody had matching towels at 9:48 AM on November 17, 2016


12 years ago, my then girlfriend and I, who were Canadians living in Boston, started hosting an expatriate Canadian Friendsgiving (it's a month earlier than American Thanksgiving, in October, conveniently on the same long weekend as Columbus Day, so was popular among our friends who wanted a positive alternative to National Indigenous Genocide). She's Jamaican and I'm Filipino, so our table would essentially have turkey three ways: jerk stewed, adobo braised, and conventional American.

We had an amicable breakup five years ago, and we still host the expat Canadian Thanksgiving every year, though it's tended to be smaller since we went into smaller apartments, and were considering cutting out the conventional American version and reducing the choices to two, but do like having a whole roasted bird. I just forwarded the whole roasted jerk turkey recipe to her and I think we have next year's compromise candidate.
posted by bl1nk at 9:52 AM on November 17, 2016 [4 favorites]


I have a weird relationship with the stereotypical Thanksgiving menu, which is what we typically serve (we're at a restaurant this year on account of moving to a small space plus baby). The food is all good and well made, but it's also all kind of the same? Mashed potatoes and stuffing are different foods and I couldn't, without risk of riot, cut either, but I also don't really need both? I'd trade either for those squash dumplings or that cabbage for instance. Anything that has an actual vegetable in it, beyond peas. Our real problem is not enough people, if we had like 20 people I could justify adding more dishes, but we're never there, so it's always just turkey and its carb friends.

All of these Thanksgivings sound awesome, though.
posted by Bulgaroktonos at 10:09 AM on November 17, 2016 [1 favorite]


My wife's mother comes from the Baltimore area and has German ancestry, so now my Thanksgiving includes sauerkraut. It's great.
posted by phearlez at 10:17 AM on November 17, 2016 [2 favorites]


My family's traditional Thanksgiving recipes:

-put sugar in all the vegetables
-bread, too
-yeah let's glaze the bird in some more sugar
-while waiting for it to cook, make sure to try 40 different jams with cheese and crackers
-we hail from Indiana, so pie

For breakfast the next morning we have diabetes.
posted by phunniemee at 10:21 AM on November 17, 2016 [38 favorites]


I might actually have teared up at the concrete example of immigration as a wonderful melding of cultures, traditions, and cuisine. Food is at the heart of things.

Damn you, 2016.
posted by lydhre at 10:32 AM on November 17, 2016 [14 favorites]


Agreeing with lydhre - I found this really heartening - so many traditions from around the world for this most American of holidays.
posted by blahblahblah at 10:42 AM on November 17, 2016 [2 favorites]


I'll have some of each, thanks.
posted by SansPoint at 10:44 AM on November 17, 2016 [2 favorites]


Listen everyone

INDIAN PUDDING

A traditional New England dessert for a traditional New England holiday.

Bonus: it's also called Hasty Pudding, like from Yankee Doodle
posted by leotrotsky at 10:45 AM on November 17, 2016 [2 favorites]


Indian pudding is delish! (Also, word to the wise, go easy on the portion size until you know whether it means Digestive Consequences for you.)
posted by LobsterMitten at 10:47 AM on November 17, 2016


A friend posted this on her FB feed with the headline NO KUGEL?!? WTF!!!

I love my friends.
posted by Mchelly at 10:49 AM on November 17, 2016 [6 favorites]


This is a beautiful portrait of America.

My family passes down what we call Potato Stuffing - it's made exactly as your would make bread stuffing, except that it uses lumpy potatoes, an entire box of Bell's seasoning, and is disgusting and I refuse to pass the recipe on.
posted by maryr at 10:50 AM on November 17, 2016 [8 favorites]


My wife's mother comes from the Baltimore area and has German ancestry, so now my Thanksgiving includes sauerkraut. It's great.

Hear, hear. Even if it's just a humble can of Libby's, I make certain that sauerkraut is present at every Thanksgiving dinner I attend.
posted by Faint of Butt at 10:50 AM on November 17, 2016


And maryr, I want to try your disgusting potato stuffing.
posted by Faint of Butt at 10:51 AM on November 17, 2016 [1 favorite]


-we hail from Indiana, so pie

With respect, as a Hoosier, wrong dessert.
posted by leotrotsky at 10:51 AM on November 17, 2016 [1 favorite]


I just got very emotional about this.

My grandmother was never a big fan of food or cooking in general, but made the best stuffing ever. It was extremely simple - tons of onions and celery, stovetop stuffing mix, and very little moisture. It was the first thing we would run out of every Thanksgiving. There was never a recipe, she just added things as she wanted.

She died at the end of October after 2 weeks of hospice. She had a lung tumor that impeded her ability to eat, drink, or speak. She chose to withhold nutrition and spent those 2 weeks slowly starving, but surrounded by her 9 children, 27 grandchildren, 5 great-grandchildren, and various friends and extended family members. All 9 kids and 4 of us grandchildren were in the room when she passed.

My mom is the oldest and now the family matriarch, and is taking her responsibility as stuffing-maker very seriously. I'm spending the day with her this Wednesday experimenting with different ratios of ingredients to get it exactly right.
posted by elvissa at 10:53 AM on November 17, 2016 [20 favorites]


I decided to make a Yankee Cassoulet, the traditional French peasant dish but with Thanksgiving flavors and stuff associated with New England. I documented it here.

It was so heavy and so good and so thanksgivingy.
posted by The Whelk at 10:54 AM on November 17, 2016 [21 favorites]


It's 2016, so this.
posted by farlukar at 10:55 AM on November 17, 2016


All well and good, but I prefer this easier method for a "traditional" feast.
posted by The Bellman at 10:55 AM on November 17, 2016 [1 favorite]


Everyone on my Facebook feed is exhausted from the election and has temporarily stopped arguing about politics in favor of arguing over the correct way to make turkey, stuffing, etc. It's actually kind of refreshing, and this post makes me happy, thank you.
posted by skycrashesdown at 11:04 AM on November 17, 2016 [2 favorites]


I'm looking forward to the turkey, mashed potatoes, matzoh ball soup, candied yams, and brisket at my grandma's Thanksgiving.
posted by ChuraChura at 11:06 AM on November 17, 2016 [5 favorites]


Stuffing is great and it's sad that it gets relegated to just one or two occasions a year. My family would eat it weekly if I made it.

-put sugar in all the vegetables
-bread, too


We do red cabbage and green beans neither of which lend themselves to that treatment thankfully.

we still host the expat Canadian Thanksgiving every year

Clearly not canadian enough as that's "actual Thanksgiving" and US Thanksgiving is "US Thanksgiving." I reject the normalization of US holidays.
posted by GuyZero at 11:08 AM on November 17, 2016 [3 favorites]


that all sounds soooo delicious!!!

I have to admit that I find the traditional TG meal really boring. its just not my favorite type of food, no matter how well prepared. many of these variations sound so much more appealing to me: that Cantonese Turkey! get in ma mouf!!
posted by supermedusa at 11:10 AM on November 17, 2016 [3 favorites]


I'm from a mixed-ethnicity family and both sides tried very hard to assimilate when they emigrated here, so a lot of traditions were lost unfortunately. We always had Thanksgiving with my mother's (Italian) side of the family, but it was all very traditionally American - the Italian specialties were reserved for Christmas.

So we don't really have any traditional Thanksgiving foods, and it saddens me a little bit. On the other hand, our Thanksgiving meals growing up were inevitably dry and tasteless, so having some leeway to, say, not turn the turkey to cinders is remarkably freeing.

I'm cooking Thanksgiving this year, and we're going fairly traditional with a few modern updates - smoked turkey, oyster stuffing, roasted root vegetables. My wife has been perfecting her pie dough and we're looking forward to some excellently buttery, crispy shells filled with pumpkin and apple. I am thinking that I should do some research for Christmas or next year's holidays to inject some ethnic flavor in to our meals to represent our heritage.
posted by backseatpilot at 11:13 AM on November 17, 2016 [1 favorite]


With respect, as a Hoosier, wrong dessert.

Sorry, they all live in the south now and have a hard time finding persimmons now that no one has access to the tree in great grandma's backyard, so we've only had persimmon pudding at 3 thanksgivings in my memory.

(It has sugar too tho.)
posted by phunniemee at 11:16 AM on November 17, 2016 [2 favorites]


I grew up in California but have spent the last 7 years in Massachusetts. My Thanksgiving now isn't complete with Indian pudding, so I'll be bringing that to my in-laws' house next week.

The friend I've had the last few Thanksgivings with always makes kugel and creamed onions, which I love too.
posted by apricot at 11:20 AM on November 17, 2016


On the other hand, our Thanksgiving meals growing up were inevitably dry and tasteless, so having some leeway to, say, not turn the turkey to cinders is remarkably freeing.

My great grandmother apparently always served turkey that had been boiled whole. Some family traditions are best left in the past.
posted by Bulgaroktonos at 11:25 AM on November 17, 2016 [2 favorites]


Welp, I think someone just started dicing some onions in my office. I love articles like these--such a wide scope of dishes, stories, and traditions.

Thanksgiving is a little odd in my world. As a kid, my parents always preferred Christmas, so Thanksgiving was the usual dishes -- mashed potatoes, green beans, rolls, etc. My mom hated turkey and usually made ham, when I protested because a) I liked turkey, and b) turkey is traditional, damn it, I got the world's tiniest turkey breast.

Christmas was where we shined with the dishes more common to my family's history, from rice with the ham at Christmas dinner, to tamales on Christmas Eve, and the date and pecan pinwheels that my grandmother made, and my dad always claimed dibs on.

The past five-ish years or so, I've had Thanksgiving with the (future) in-laws, and they're transplanted Hoosiers, so we get the traditional fixings, and this corn casserole, which is oddly delicious and so perfectly Midwestern it amuses me to the core.
posted by PearlRose at 11:37 AM on November 17, 2016


It's a bit late to eat leftovers from Canadian Thanksgiving.
posted by justsomebodythatyouusedtoknow at 11:49 AM on November 17, 2016


And maryr, I want to try your disgusting potato stuffing.

Faint of Butt, you must really like Bell's seasoning. It might be faster to just snort it.

(My family has abandoned the once traditional Fat Lady Salad as no one is young enough to enjoy it anymore, except maybe me. Except maybe me...)
posted by maryr at 11:53 AM on November 17, 2016 [2 favorites]


Here in New Mexico, we use red chile on the turkey and mashed potatoes instead of gravy. It's the best. Maybe because most red chile recipes have pork in them.
posted by answergrape at 11:59 AM on November 17, 2016 [3 favorites]


the pilgrims were murderers and turkey tastes like napkins!
posted by poffin boffin at 12:01 PM on November 17, 2016 [12 favorites]


Yes, but the fancy cloth napkins we only use at Thanksgiving and Christmas.
posted by maryr at 12:02 PM on November 17, 2016 [4 favorites]


I love Thanksgiving food, my last meal would be Thanksgiving dinner. Good Thanksgiving dinner like mom used to make: turkey, gravy, mashed potatoes, Stove Top stuffing, cranberry sauce from a can, corn, coffee and conversation for desert. Maybe some vino also.

For many years my mother required me to go and to take her to my brother's house where he and his girlfriend, the chef with low self-esteem, would frequently make the worst-fucking tasting food in the world served up with a large helping of condescension ("Mashed potatoes? You don't know what's good!"). Not only did I have to eat food I didn't enjoy, I had to incessantly compliment the chef ("It's like a five star restaurant!").

Mom's dead and I miss her, but I don't miss forced holiday dinners. My go to Thanksgiving dinner is these days is Bob Evans supplemented with some Stove Top and Ocean Spray.
posted by Rob Rockets at 12:03 PM on November 17, 2016 [2 favorites]


I have griped too much about Thanksgiving food on this site to do any more, but I will say that if anything could save the bleh blandness of turkey, that takeout Chinese seasoning recipe might be it.

I only watch Christmas Story now for that bit at the end where they get duck instead of turkey, lucky bastards.
posted by emjaybee at 12:05 PM on November 17, 2016 [1 favorite]


Needs more sausage.
posted by clavdivs at 12:06 PM on November 17, 2016


Sharing this video is one of my personal Thanksgiving traditions:

Just put the fucking turkey in the oven, from Tante Marie's Cooking School.
posted by dnash at 12:15 PM on November 17, 2016 [2 favorites]


My folks in Utah do a pretty standard Thanksgiving spread, their palates are not very adventurous. But they always send me home with a heaping plate of leftovers, which leads to my favorite thing about Thanksgiving: leftovers cajun jambalaya, aka "Blackened Friday." It's a way better to spend the day after Thanksgiving than going to the shopping maul.
posted by Hot Pastrami! at 12:16 PM on November 17, 2016 [1 favorite]


All of these sound awesome, especially the Cantonese turkey. But for me, they would have to be in addition to, rather than a replacement for, all of my usual Thanksgiving menu, and since I'm already planning a whole turkey, mashed potatoes, dressing, two veggies and two pies for what is likely to be two or three people, I think learning dumplings might be overkill. I'm much less wedded to a particular Christmas menu, though, and I think the pan de jamon might now be on it.
posted by Tentacle of Trust at 12:49 PM on November 17, 2016


My Italian immigrant grandmother always struggled with Thanksgiving, one year buying a capon by accident, another year cooking the turkey upside down, but her gnocchi and risotto always made up for it. My relatives in downstate Illinois alwayd put out a great spread, too, especially the stuffing.
posted by jonmc at 1:10 PM on November 17, 2016


This all looks amazing but this year I am hoping my parents will agree to getting Tandoori takeout from our neighborhood Indian restaurant because nothing says eff this stupid holiday and all the racist politics that go with it like eating my body weight in garlic naan and gulab jaman
posted by Hermione Granger at 1:25 PM on November 17, 2016 [4 favorites]


Ill never forget learning from a high school classmate (first generation Chinese American) that her family always prepared an entire Chinese feast along side the "traditional" staples like a turkey and stuffing and mashed potatoes.

The best part about it was that she was TOTALLY shocked to learn that white people did not also eat shrimp and snow peas as a side along with their turkey.
posted by Exceptional_Hubris at 1:48 PM on November 17, 2016 [4 favorites]


Growing up, all my big family holidays were a glorious mishmash of cultures and cuisines. It was always potluck style with gads of people, so we'd have turkey alongside sushi, help ourselves to mashed potatoes and japchae, and maybe gorge on deviled eggs and lumpia. There might be tamales or kebabs alongside my grandma's inarizushi, or a fresh apple pie accompanied by homemade rau cau. My grandpa would be gnawing on the turkey neck as if it were the finest delicacy in the whole world, while my siblings and I sneaked double handfuls of my uncle's famous fried wonton. Pretty much no cuisine was off limits, as long as it appeared in sufficient quantities. In those delicious memories, everybody is happy, healthy, and utterly immortal.

Over the years, deaths, divorces, and cross-country moves have taken their toll on the old guest list, and now I spend Thanksgiving with my husband's much smaller and quieter family. Thankfully, I love my in-laws, but even many years later, it's still hard trying to reconcile the multicultural bounty of my youth to the utterly traditional meals I face these days. They say you can't go home again, and maybe that's true, but until the day I die, a proper Thanksgiving will always be the raucous, joyful, melting pot feasts I remember. They tasted like home. They tasted like America.
posted by Diagonalize at 3:18 PM on November 17, 2016 [5 favorites]


I also hate Thanksgiving food. Except the olives, which I am pretty sure are not totally traditional. It is the worst of British-inspired American cooking that you all had to suffer with before awesome people like Italians and other swarthy, spicy types showed up. (We have Italian for Christmas and suffer for Thanksgiving as well and it is the only time we eat so badly.) Now I just go for dim sum or something.
posted by dame at 3:20 PM on November 17, 2016 [1 favorite]


-put sugar in all the vegetables
-bread, too


We do red cabbage and green beans neither of which lend themselves to that treatment thankfully.


Clearly you have no awareness of Dutch Rode Kool or German Rotkohl. You are missing out!
posted by elsietheeel at 3:50 PM on November 17, 2016 [1 favorite]


No, olives are totally traditional for my family, since we do seven sweets and seven sours, and a dish of assorted olives is a sour. But then, every family does at least one dish that is completely weird to other families-- ours, other than the olives, is peas 'n' baseballs (frozen peas, frozen cocktail olives, mix, heat.)
posted by blnkfrnk at 3:55 PM on November 17, 2016


Thanksgiving is easily the most important holiday to me, and the one with the most difficult feelings attached to it. (Sorry, this'll be long) Growing up, my uncle in Chicago (the eldest of three brothers) was pretty much the head of the family, and Thanksgiving was always at his house, and meant his two younger brothers (my dad and other uncle) and their families schlepped up to Chicago from Kalamazoo. That, plus close friends, we'd regularly have twenty or more every year, to the point of needing to rent tables to fit everyone.

Even after my parents divorced, my mother, sister, and I were always welcome in Chicago, and later, my uncle invited me to live with them in order to finish high school. Every year, we had Thanksgiving, and it was the one time of the year we could all be together, and we usually did a pretty good job of not fighting, even though every single branch of the family was utterly different. When I was in college my father even started coming to Thanksgiving again, and we managed to keep things civil between my parents. My last year of college, I spent the fall term studying in Asia, and Thanksgiving was the day after I got back, and it was also the last time we had Thanksgiving together. The whole family came, and we managed not to fight, and it was pretty great. The next year, though, I was living in China, and then after that, Japan. From then, my uncle and aunt started having a smaller Thanksgiving, and after my uncle passed away, his son started going up to Kalamazoo, and my mother and sister (who had moved to Chicago) started having a separate Thanksgiving. One of the things that I don't really like to say out loud, but is with me all the time, is that I feel strongly if I was still living in the states, we would still be having Thanksgiving together, that I wouldn't have let the family drift away like it has, and every year, the fact that we aren't all together eats at me.

Now, living in Japan, because of the school year schedule, there is no real way for me to go back, so I do it here. There's a national holiday that's usually right around Thanksgiving, and I invite the people that have largely become my family here. Like family, there are people that, if I could, I don't know that I'd invite them, but they've become family, so I put up with them, just like back home. We cram as many people as we can around our table (Mrs. Ghidorah thought my insistence on getting a table with flyleaves was odd, but that's how we can squeeze about 14 people in at Thanksgiving), and we feast.

The size of Japanese ovens made Turkey different until I got a smoker. Every year, it's smoked turkey, mashed potatoes, homemade sausage and apple stuffing, pumpkin pie (from Costco, sadly, my sister is the one that can bake, I lack all baking skill), fresh cranberry sauce, and a side of greens no one ever eats. And giblet gravy. The more recent addition is turkey and dried cherry sausage, just because a whole bird is a freaking pain in the ass, so I debone the breasts, sandwich them around some bacon and smoke them, use the thigh meat for sausage, and smoke the legs as is. The act of preparing all of this is going to be absolutely exhausting, but there's nothing I'd rather do.
posted by Ghidorah at 5:00 PM on November 17, 2016 [12 favorites]


According to Wikipedia sugar cream pie is the state pie of IN.
posted by brujita at 6:13 PM on November 17, 2016


I also detest most traditional Thanksgiving food (except mashed potatoes, which are always welcome in my house), so most of these looked good to me for at least having both texture and flavor.

I like the idea of Indian takeout -- I need to research what restaurants will be open that day so we can plan accordingly.
posted by Dip Flash at 6:54 PM on November 17, 2016


Nobody in my family likes kugel but we all love chopped liver so that's what we do for our special holiday dish. I like it so much and am very anemic so I make chopped liver all the time, cholesterol be damned. It is really simple but tastes fantastic and confuses any goyim invited to dinner as a bonus. Served as an appetizer next to plates of fresh vegetables, crackers, and cheese, then brought to the table, usually by me.

Chopped Liver

Chicken livers (can be frozen, traditionally we've frozen the livers from whole chickens cooked throughout the year and supplemented with extra ones bought special for the holiday if needed)
Roughly equivalent in volume amount of regular yellow onions
Eggs
Shmaltz or regular olive oil (not extra virgin) or butter, any combination is fine but the more rendered chicken fat the better
A little plain bread or crackers, like the heel of a loaf or something (if doing stuffing for turkey, set aside a chunk of bread)
Kosher salt and black pepper

Hard boil the eggs. It's hard to know how many eggs you'll need until you make it, so go ahead and make more than you think you'll need and then you'll have a couple hard boiled eggs left in the fridge for snacks or whatever over the next week.

Peel and slice about a quarter of a biggish onion per person. Melt your fat in a large skillet and add the onions. Cook on medium low heat - don't burn the onions, you want slow and mellow. Season with salt.

If your livers are frozen, you can add them to the other half of the skillet across from the onions in the beginning and thaw them out. If they're not frozen, wait until the onions are a bit more than halfway done and then add the liver. Leave them in fairly big pieces because you want them cooked through but not tough and dry, which would happen if you cut them up small. Season with salt and pepper and probably some extra shmaltz and mix it all together.

While that's going on, get out either your kitchenaid mixer meat grinder attachment (traditional), or your food processor, and a big mixing bowl.

Let the onions and liver cool down a bit and then add them a bit at a time to the grinder, or food processor. If using the food processor, pulse it and scoop out in the bowl when chopped up small, because you don't want it to be a paste or have huge chunks. When all your liver and onions are ground up, start on the eggs. You want maybe half as much egg as you have liver and onions combined (so again, about as much volume of egg as livers) but the ratio is really to taste. As you grind the eggs, add them to the mixing bowl and stir it all up with some more salt. You want to see evenly dispersed bits of white and yellow throughout. The egg will also help soak up any extra juice from the onions. Finally, grind up your bit of bread. This will help clean out the grinder attachment, and get up any shmaltz and flavor that's stuck anywhere, and also add a bit of texture to the chopped liver. For Passover we use matzoh so to replicate that I like to use Carr's water crackers but a good bread can tweak the flavor really nicely - the matzoh is like the most neutral thing you can use.

Okay mix and taste, add salt as desired, maybe another egg. Fridge till guests arrive, lasts for about a week, if you can keep me from eating it all. Traditional day after Thanksgiving breakfast is a slice of pumpkin pie and chopped liver on toast.
posted by Mizu at 8:17 PM on November 17, 2016 [5 favorites]


My weird family Thanksgiving dish is ambrosia: canned fruit, pecans, and marshmallows mixed with sour cream. Whenever I bring it to a potluck people are either repulsed or delighted; there is no in between.
posted by gatorae at 9:58 PM on November 17, 2016


I can never let this topic pass without plugging oyster dressing, the traditional Thanksgiving dish of my New Orleans ancestors. (You must use the Jiffy cornbread mix). You can sub in shrimp if you really must, which is what I did when I made it in Cambodia. But you really want the oysters.

Our family recipe, from my ancient food blog.
posted by faineg at 10:28 PM on November 17, 2016 [2 favorites]


I've lately been making Joan Nathan's Ashkenazi charoset for thanksgiving with my family. it is essentially a chopped apple nut salad with citrus zest, cinnamon and a tiny bit of wine to wet it. It is perfect for the season and surprisingly delicious.

I'm hoping I can audition it with my in laws this year.
posted by sciencegeek at 11:04 PM on November 17, 2016 [1 favorite]


Mizu, this might be a bit difficult, but the results are pretty amazing if you can figure it out: cold smoke the chicken livers before cooking them. Depending on where you are, a pie pan filled with some apple chips and a single coal and a cardboard box can do the trick. Just cold smoke, then cook as normal, and it gets pretty amazing.
posted by Ghidorah at 11:18 PM on November 17, 2016 [1 favorite]


(Oh in retrospect , my Yankee Cassoulet should've had sag as the submerged herbs and parsley as a topping, and a little more cinnamon.. but minor quibble )
posted by The Whelk at 11:43 PM on November 17, 2016 [1 favorite]


Chopped Liver

excuse me where are the gribenes
posted by poffin boffin at 12:53 AM on November 18, 2016 [3 favorites]


Honey we eat those waaayyy before the guests show up, they don't deserve them
posted by Mizu at 1:00 AM on November 18, 2016 [3 favorites]


My family is from the South, so it will be turkey and cornbread dressing.
posted by Fleebnork at 6:10 AM on November 18, 2016 [2 favorites]


No boiled, mashed turnips? You people are doing it wrong.
posted by octothorpe at 6:29 AM on November 18, 2016 [1 favorite]


excuse me where are the gribenes

I have been lobbying SO HARD to get my husband to agree to my making this for either Thanksgiving or Chanukah. He keeps mumbling something about "myocardial infarctions" and walking away.
posted by Mchelly at 8:01 AM on November 18, 2016 [1 favorite]


(It does seem to be my method of choice for post-election suicide thoughts lately.)
posted by Mchelly at 8:03 AM on November 18, 2016


No boiled, mashed turnips? You people are doing it wrong.

Don't worry, my family still does those. Sigh.

Not enough butter in the world.
posted by maryr at 9:45 AM on November 18, 2016


Parnips

Everyone should be enjoying more roast parsnips
posted by The Whelk at 8:37 AM on November 19, 2016 [2 favorites]


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