A Week in (Cooking) a Meal — a.k.a. my blog about Thanksgiving

A Week in (Cooking) a Meal — a.k.a. my blog about Thanksgiving

So initially, I was going to write my second A Week in Meals, but this week was Thanksgiving. And this year, I was tasked with shopping and cooking the majority of my family gluten and dairy side of our thanksgiving meal. (Part of my fam eats gluten/dairy-free, and they took on their menu.)

I spent two days prepping and three days cooking. Overall, I think I cooked/baked 15 dishes.

Needless to say, we did not run out of food. Also, needless to say, I didn’t do much other cooking than thanksgiving cooking last week. I ate takeout a few times — both for my sanity in the kitchen and so I wouldn’t be tempted to dip into the dishes I had already finished. (Thank you, Enzos Pizza and Great Wall Chinese.) So for the most part, the things I ate right up until the holiday weren’t that blog worthy. So instead, I’m focusing this blog post entirely on the prepping, baking, cooking, and eating of Thanksgiving.

Most of my family was out of town right up until Thanksgiving, which is why I was tasked with the job of cooking. But I didn’t take it lightly. Deep down inside, I have always wanted to cook Thanksgiving dinner.

I’m not a professional cook, despite the fact that I started this series and constantly post about food on Instagram to aspire to be like Drew Barrymore, Joy the Baker, or Alison Roman. However, I have seen Thanksgiving as the holiday that all the foodies and cooks have heart eyes over. It’s the holiday that is all about the cooking and the food and the eating until your hearts content. Cooking in my apartment kitchen, using all the tools and cookware I’ve compiled, just felt right. It felt exciting, fulling and brought me lots of joy overall.

Not pictured in these photos was the transportation of all the food from my apartment to the house where we had Thanksgiving, then from the house to another house with a fridge that had enough room to store all the food. It was a challenging feat, but we did it.

Over the half a week I cooked, I made my kitchen messy. I cooked leeks and greens gratin, apple tart, green bean bake, cranberry sauce, challah bread, deviled eggs, and pumpkin bread. Actually, I baked the pumpkin bread twice because the first time, the bread leaked all over the bottom of the oven and smoked up my entire apartment.

Note to self: always have a leak tray in case of these specific situations, especially when using a rented oven.

On Monday, I worked a really long day to take Tuesday off and use it as preparation day and baking day.

When Tuesday came along, I woke up early and took a grocery store run to get all the last minutes of ingredients I needed; then, I spent the day prepping and baking.

As soon as I was back and had everything squared away, I started cooking. I worked quickly to keep the butter in the pie dough cold. I baked the pumpkin bread. I chopped apples. I boiled the chicken stock. I gave delicate time and attention to the challah. On Wednesday, I had to work a half-day. But I also finished the rest of the pies. I prepped the leak and greens gratin and green bean baked. I whisked up the cherry whip my mom loves. I chopped, whipped, and ladled the delicate but firm yolks, mayo, and relished into egg whites to make deviled eggs. And then packed everything into my car and headed to my mom’s house.

On the actual day of Thanksgiving, all I had to do was bake the mac and cheese, top the gratin and green bean casserole with toppings and toast them in the oven, make gravy, and heat everything else up. Oh! And the charcuterie board! I can’t forget about curating the charcuterie board.

Several dishes made it to the table that I will try my hand at again. I didn’t have enough elbow noodles for my baked mac and cheese, so instead, I used penne. I thought this would work out just fine, but since they were bigger than an elbow noodle, they weren’t as soaked in the cheese cause and became a little too crispy. I used my homemade chicken stock in the gravy, but even with the thickener added, it was still too runny. I placed the sugar cookies a little too close together on my small baking sheet, and they ended up melding into one another in the oven, turning into square cookies instead of round ones.

There were a few places where I felt like I succeeded, though! The challah bread turned out sweet and exquisite. When I was cooking the chicken stock on the stove, I sat the bowl of rising dough near it, and it rose perfectly, the most perfect I’ve ever seen bread dough rise. And the braid turned out imperfectly beautiful. (I will always make chicken stock and bread together from here on out.)

The deviled eggs turned out a smash — I found this natural dill relish that, at first glance, looks bland but is packed with flavor. Then I topped them all with dill and smoked paprika.

I’m also rather proud of the pies and the second batch of pumpkin bread. These are a staple we have every Thanksgiving, but just making them in my kitchen from scratch using the techniques I’ve taught myself over the last year was fulfilling.

So I have some places I’ve improved, some areas I still need to work on. It might not have been a perfect Thanksgiving meal, but it was a satisfying one — and I think everyone’s stomachs were full by the end of it. Overall, I’m happy my family made it back home just in time for the holiday.

How was your Thanksgiving? What was your favorite thing to cook, bake, or eat?

P. S. — The Friday post Thanksgiving, my Love and I have made a tradition where we make and eat “Ross’s sandwich” with all our Thanksgiving leftovers. Although our recipes might differ slightly from Ross’s coveted sandwich, we make sure always to include the “moist maker,” a third piece of bread in the middle of the sandwich that is soaked in gravy. It’s always a win.

A Week in Meals

Welcome to the first “A Week in Meals,” a littel collection of some of the things I ate or cooked within past seven days. 

I started this project, first of all, because I wanted something to look forward to posting on Sunday. I wanted a dedicated topic to cultuvate over the week and then complie together. 

The second reason I started this project is because I’ve had the urge to write about the things I’m eating and cooking. Sometimes when you get those nudges to do something, you just have to follow it and see where it takes you. So here I am. Welcome along for the ride.

I actually made a lot of food this week instead of eating out, which has become a bad habbit of mine. This little project was inspirtion to stay in, see what I have on had in my pantry, and cook. 

One thing I noticed while compling this post together was that I cooked a lot of pasta (which isn’t  particularly a bad thing). I also advenured a bit and roasted a chicken, which as so much fun. 

I will say, that I’m working on the way I’m taking photos. I love photography and have taken many photographs in my time, but I’m still getting around learning the best ways to photograph food (esecailly what lighting to use in my first floor apartment). So bare with me as I lean into the creative process and learn as I go. 

And now, without further ado, my week in meals… 

Sunday

I made Pea Parmesan Pasta from Ella Risbridger’s cookbook Midnight Chicken. Along with the starchy, creamy parm sauce and peas in this dish, I roasted cherry tomatoes. They fit in so well. On Sunday, I did a lot of writing and had some family over for the afternoon, so instead of staying up and making an elaborate meal, I just made this simple pasta dish that worked as a quick, 15 minute comfort food.

Monday

Similar to my Sunday night meal, I made pasta with parmesan but instead of peas and tomatoes, I used kale. The boiled kale was soft and silky in this dish and I just love the pop of color it adds along with the neutral pasta and parm along with the blue willow dish. (Does anyone else use fancy dishes to make their food more presentable, just because?)

Tuesday

Okay, so after work on Tuesday I got a huge jolt of energy and I funneled it into making a roasted chicken. I already had a whole chicken in my fridge waiting to be used at some point. I was really inspired by Ella Risbridger this week and her recipe for midnight chicken was wonderful, to say the least. The recipe did call for fresh chili, which the grocery store was out of, so instead I used bell peppers and it was still delish. The recipe also make a honey lemon ginger tea that tasted like a hug in a cup. The use of minimal tools and using my hands mostly for the recipes was grounding and a way to really connect with myself after a long day. This recipe will be on the docket to make many times again. Plus, this chicken fed me for the rest of the week.

Wednesday

On Wednesday, I had eaten a lunch with my brother and by the time dinner rolled, I wasn’t too hungry. I still wanted a bit to eat though, so I turned on a pot of water to boil and made deviled eggs. These little nuggets of creamy yolks and soft egg whites were the perfect thing to eat in anticipation for Thanksgiving dinner, which was just over a week away.

Thursday

I didn’t get a good photo of my homemade fettuccine pasta. The whole process of making noodles is enthralling and requires your whole attention, and then eating them is so comforting that you forget to take any photos. Making pasta is therapeutic—from kneading the dough to slowing feeding it through the pasta maker, flattening it out one notch at a time. I added some of the leftover roasted chicken from Tuesday and make a chicken and noodles dish. My love and I ate the meal by candlelight.

Friday

Friday was another busy day wrapping up the workweek. But I made two things that I’d like to share. The first was my morning latte made with eggnog and cinnamon. My goodness was this a perfect combination for the holidays. Being the first time I had eggnog in coffee, I don’t know if I can go back to regular creamer until the new year.

The second thing I made on Friday was this chicken sandwich on a toasted sourdough bagel. I added mayo, roasted tomatoes, and smoked gouda cheese on top of some more leftover roasted chicken. It gave me the energy to slide across home base as I finished up my work week.

Saturday

On Saturday, my love and I adulted as we ate leftovers from the week with in the midst of Christmas music and holiday decorations. We put up my first Christmas tree in my little apartment, which was a joy to do. Our leftovers consisted of the homemade pasta and roasted chicken from Thursday and a gigantic burrito from Blue Cactus from Friday night.

And that wraps up my first “A Week in Meals” blog. If you’ve read this far, thanks for following along. These weren’t the fanciest meals or photos ever published on a blog; but honestly, the food itself matter less than the solace I found cooking and sharing the meals with the people I did. Even among a busy week, these small meals were a bright spot that led me to feel more connection to myself and my loved ones.

I’ll see you back here next week with another around of “A Week and Meals,” which will include Thanksgiving dinner! In the meantime, what food have you been cooking and eating? Who have you shared a meal with this week?

Until next Sunday.

Food for thought

I am not a food blogger, nor am I a professional chef, nor have I been to culinary school (although these past few months I’ve been thinking about it, more on that in a minute). Despite all those truths, I’m not going to let perfection be the enemy of something good. So here are just some thoughts about food, because it’s something I’ve been thinking about a lot and I finally feel like have something to say about it. This will be my first imperfect step to writing something different, something new. Whatever this something is, it is a first draft that I know will continuously evolve and change with time. 

I’ve always had a love for baking in the kitchen. When I was in school, I baked for my county fair’s open class baking competition, just for the fun of it. I chose open class because the competition was looser than 4-H and I didn’t get to hear the judges’ comments, I only got to see the outcome—the pretty ribbon placement when I went into the only air-conditioned building the first day of the mid-July fair. (Many 4-H jugeds are harsh when it comes to critiquing work. Even though I did so many other projects in 4-H, I heard judges were even harsher when it came to food. I didn’t want to hear their comments on how I could’ve made my batch of chocolate chip cookies more even-colored on the bottom. Baking was purely for fun and enjoyment. I was determined to let it be only that.) When I was in level one French as a sophomore in college, I made my classmates chocolate French moose for our final class. We had to create a presentation in French and mine was on French cuisine. I decided to make the moose at the last minute. The night before my speech I stayed up until midnight, not practicing how to pronounce the French words correctly, but baking moose. (And I think it paid off. My presentation wasn’t the best but I got an A.) Within these past few months, I’ve baked to relieve stress and tension. Baking has almost been a way of meditation for me. Watching the dry ingredients mix in with the wet ingredients when making cakes or cookies or loaves of bread is mesmerizing. Learning skills and reading new recipe books is an escape from reality while still being present enough to be doing something practical—preparing food so you don’t starve. It’s been a way to bring the stressful things into perspective and bring my loved ones together by the warmth of food. 

When we were all told to stay home in March, one of the first things I thought to myself was “maybe this will give me more time to cook and bake.” Although my love for baking and cooking has always been apart of my natural human rhythm, only lately have I had the realization that food is close to my heart and I can explore that concept and further hone my skills. Maybe professionally, but maybe just as a self-taught baker who loves to cook for her family. And I could write about it. I was quarantined for over 50 days and through that time I discovered and acknowledged a lot of things, but this little nugget was one of them. 

It was my Plus 1 who brought it to my attention that I’ve been cooking a lot recently, and maybe I could pursue it further. I was sitting with him in my yard. We were trying to do yoga but as we sat, Sukhasana on our mates, letting Yoga with Adrienne continue without us, we faced each other and started talking about life. He wants to go back to school, and I think he totally should. Whatever path he chooses to take career-wise, if it leads to first going back for more schooling, he should hop on the train and go for it whenever he feels the time is right. I said that I’m still trying to carve out a place too, figuring out what I want to do with myself a year out of college. I remember saying that if I had to go back to school, I would pick culinary school, slightly joking since I’ve also said that I will never, ever, in my wildest dream go back to school again. And then he said: “Why not? You really could go back to culinary school. Or at least look into it. You love to cook, why not pursue it more?” But it was from that point that I looked into his face and realized that I could do something like this, even without a formal education, I could start now with the skill set I have. I’ve thought about it a lot since then, and by no means am I jumping into anything, maybe self-teaching is the way to go for me. But until now, I never thought the topic of cooking and food as something that I could bring to the table in my work. 

I’ve struggled with what to write on this blog for some time now. Honestly, I’ve struggled to write since college. I don’t know whether it’s a craving for perfection, lack of motivation or inspiration, or just being in that post-college funk where I’ve been given the education of how to write mixed with the freedom of writing anything I want without a professor guiding me with assignments for the very first time and I don’t know what to do with myself. This world is big and scary and a lot to take in all at once, then finding a place in it all, it seems almost impossible. But food, I think I could write about food. Putting the perfectionism aside, letting this evolve as it would on its own, taking inspiration from the food writers I love to read and then letting my creation changing into something of its own, into my voice that will speak out into this little corner of the internet. 

I’m letting this shape itself as I go, you’ll more than likely find stories of food, because food always brings people together and when people are together, stories happen. It’s just a given. Maybe at some point, you’ll find my recipes here, but for now, you’ll probably find links to other recipes that I’ve learned to cook from books and websites I’ve tapped into. You probably won’t find food reviews, lavish articles on technique, glossy-magazine foodie photos, or the inside scoop on what is the hottest dish during this season, because there are other platforms out there for those things. I’m not perfect or all knowledgeable about this subject, I’m learning as I go as much as you or anyone else is. I’m also keeping this space as pure enjoyment, not space for judges to come in and tell me how I could’ve made my batch of chocolate chip cookies more even-colored on the bottom, at least not just yet.

I know one thing for sure, that I will stay true to myself, my stories, the food that is connecting me to the people around me, the people I love.

Pictured above is the remains of Alison Roman’s coconut braised chicken with chickpea and lime, you can find the recipe in her book, Nothing Fancy.