In less than two weeks, I’ll be drafted. Not to fight for my country, but to help my mother cook Thanksgiving dinner.
I come from a family where, despite being on the lower-middle class rung on the American social ladder, we always put out a decent spread — not just for Thanksgiving, but also for Christmas and New Year’s Eve. While searching for steady work outside the home, I became a kitchen guru for my mother (who, if she was in a culinary education institute, would be commended for her hands-on work instead of her classroom knowledge. For me, it would be the other way around, though my hands-on work is pretty good…just, not good enough for a professional kitchen. That’s why I want to either teach others about cooking — whether it’s being some cooking teacher’s assistant or having my own video series online), informing her of the tips and tricks I learned in Kentucky and California (mostly California), introducing her to new foods (particularly fruits she would never eat, like figs, star fruits, lychees, and passion fruit), and answering (to the best of my ability) any and all queries about cooking time, flavor combinations, and how to make the most out of meals without going over budget. Now, last year, I wasn’t as instrumental to the Thanksgiving planning as I could have been (why? I forget. I can assume it was because my mom didn’t need my help), but this year, it’s different.
From now until Thanksgiving Day, I will be chronicling my thoughts on Thanksgiving (both historically and through the eyes of a food blogger), the typical dishes served, and what’s changed throughout the years.
PhillyFoodie85 (Canais Young)