I live in Italy and as I have already told you more than once, Thursday will be just another day -office, taking children to a birthday party, dinner, getting ready for another school/work day on Friday - so I have plenty more time on my hands right now than most fellow Americans.
Granted, we will be eating turkey meat for dinner and cranberries will make an appearance in some form on our table, but I am not standing in my kitchen cursing right now like so many of you probably are. Or maybe not since you are sitting here reading my blog, in which case, what are you doing here??? Get moving, Thanksgiving is the day after tomorrow!
We may not celebrate Thanksgiving as much as we would like to for all the reasons above, but it still is a time of the year to stop and think about what I have and say thanks.
I am thankful I am not a turkey.
Ok. Just joking.
But not entirely.
I am thankful I have first world problems to worry about, like will the buttercream frosting for the birthday cake I am baking this week end turn out ok or not.
I am thankful for the circle of life. Two days ago I found out that the place my grandmother just left in this world will be filled by a brand new soul: a person I love dearly just told me, in these exact words, that she is baking a second turkey this Thanksgiving, due in April. Making a turkey is not always as easy as it looks and she is some of the best mom material out there, so I couldn't be happier. It makes loss easier when you realize that those who have lived a full life must leave room to others who are still waiting to get their first, incredibly sweet taste.
Here is something you might feel like making now if you are not American, or next week when you are all turkeyed out if you are.
This dish is a classic Italian recipe, the kind grandmas were making long before we were born. It is traditionally made with veal, the less noble cuts, and it is great to eat as a main course accompanied by mashed potatoes, rice or polenta.
