After roughly a decade of cooking Thanksgiving for my family, I’ve arrived at one simple truth: The more effort I put forward, the less I enjoy the meal.
In fact, it only made it so I sat down at the table feeling exhausted, lowering my ability to enjoy the food even further.
Last year, my husband and I hosted just my parents for Thanksgiving and served a radically pared-down menu compared to years past.
We roasted the turkey not with a compound butter rubbed under the skin or a shiny glaze brushed on top, only salt and pepper.
It was the best Thanksgiving food I’d ever had, and I sat down to the meal feeling present, grateful and awake.
Persons:
I’ve, boudin
Locations:
brussels