As some of you know, I will be on a plane this Thanksgiving, headed to faraway lands. When it comes to this holiday, I get hugely sentimental about the holiday when I was a kid. The last time it really had meaning to me was the first and only time I got to host it, down in Santa Barbara, where I made it my own with my homemade macaroni and cheese, collard greens, and my favorite food on earth – sweet potatoes. We all took a walk down State Street afterwards, and the next morning walked on the beach. Then I went to see No Doubt and Garbage live – su-weet! But things change, life happens, and the holiday you loved fades away. Someday I want to recreate it, when I have my own family. Because this has nothing to do with mythical pilgrims and native americans – it’s about bringing family together and expressing the love and gratitude we have for each other. Being in the kitchen early in the morning, prepping. Pouring a cocktail in the early afternoon as family arrives and the boys go sit in the other room as the girls gab in the kitchen as I finish up the cooking. Putting together the table, bringing the food out, the ooh’s and ahh’s and smiles as everyone bickers over where to sit. Pouring the wine and then stopping the buzz in the room to get everyone to take each other’s hand and go around, telling us what they are thankful. And by the time they get to me? I am very good about starting out strong…then blubbering by the end.
This Thanksgiving, I am thankful for the memories, I am thankful for the people all over the world who have added to my life, I am thankful for all the possibility that the future holds. No matter where I am, my life is still intact and my heart is grateful for every opportunity I’ve been given to both give and receive love. Now…let’s eat.
Here’s one of my favorite sweet potato recipes…I’ll share more as we get closer to the big day…enjoy!!
Sweet Potato Fritters
2 sweet potatoes
1 tbsp fresh ginger
4 tsp lemon juice
1/2 red pepper flakes
1/2 tsp salt
10 tbsp flour
Sesame oil (for frying)
Peel and grate the sweet potato. In food processor, chop potato with ginger, lemon juice, red pepper and salt, then add eggs and flour, blending well. In large pan, heat 1/2-1″ oil over medium high. Form fritters into balls and drop into the oil, frying 2 minutes on each side or until golden. Transfer to paper towels to drain before serving. Make a great dip to go with it and you’re good to go.