Common Cuisine |

My first Thanksgiving away from home happened my senior year of college: on a whim, my roommate and I hopped into her Subaru Outback and drove 21 hours straight through from rural Indiana to Houston, TX for a much-needed getaway from our hectic senior schedule. That five-day weekend remains one of my favorite vacations in memory. We camped out in the tiny upstairs of her sister’s house in a pleasant tree-lined suburb; we watched movies every night, and spent our days helping the sister decorate for the upcoming holiday season. I also remember playing with her dog and cat.

But my most enduring memory of that weekend was our Thanksgiving meal.
Up until the moment we sat down to eat, I thought that one turkey dinner was pretty much exchangeable for another. However, as I looked with growing dismay at the fabulous spread and did not see a single one of my favorite side dishes, I had a sudden aching surge of homesickness. The food was indeed delicious that Thursday afternoon, but I learned two important lessons for life.

I suddenly realized how much food intertwines with our lives, creating security and comfort, and flavoring our memories of the past. Since that day I have become much more aware of the emotional component of food, not just the physical service it provides. I also learned a powerful lesson about expanding my horizons. After my initial disappointment at not seeing Nana’s walnut stuffing, Aunt Linda’s sweet potato volcano, or my favorite pumpkin pie, I began to warm up to the idea of this strange new feast. Instead of walnut stuffing, there was rice dressing with nuts and mandarin oranges. Instead of the whipped sweet potato mound, we had chunked yams smothered in syrup and apricots. Instead of pecan, pumpkin, or apple pie, we had cake.

My gastronomic world grew and changed that day. I resolved to be more intentional about guarding the foods that were most important to me, yet to be more open-minded about trying new dishes. A few years later, when my turn came to cook the Thanksgiving meal for several British ex-patriates and a handful of friends who had grown up all around the country, I made sure to include stuffing and mashed potatoes. But I was also ready to enjoy the variety of dishes brought by both American and English friends.

I can’t wait for this Thanksgiving. I know I’m making Nana’s walnut stuffing and lots of pie, but beyond that, I’m looking forward to finding some new ways to present those yummy Thanksgiving dishes. Suggestions, anyone?