New Thanksgiving Traditions
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We had our own Thanksgiving traditions when I was growing up in the DC suburbs. We often did not have extended family with us, since everyone lived at least six hours away. It would just be the four of us and mom would put on the entire traditional spread: turkey, stuffing, gravy, yams, pies, cranberries and so on. One of the things we did a little different was to use cranberry juice frozen into a sorbet as a side. It was lovely and unique and just a little sophisticated.
When I was married, we started some our own traditions, like making the turkey super spicy and bold. It was a tribute to the Mediterranean food my ex was used to eating. He grew up in the Middle East and turkey was not the common holiday dish. Actually, Thanksgiving was not a holiday they observed in his family, as it’s American.
Now that it is just me and Gigi, I want to start over and make all new traditions. We will be eating with my mom and my sister and her family, but I’m going to take charge of the preparations. My idea is to go all out on the details: special serving dishes and fresh flowers and good wine. I want Thanksgiving to be small, but elegant.
I found a large soup Tureen I like on the Villeroy & Boch website. It’s from the Audun Ferme line, which is a modern take on classic toile. It’s actually based on Villeroy & Boch’s original design from over 200 years ago
Villeroy & Boch is an impressive company. They are close to 260 years old and to this day they are still family owned. They are the largest porcelain manufacturer in the world, and seeing that their products adorn the tables of the Pope, crowned royalty, and renowned restaurants the world over – I figure they are certainly good enough for my Thanksgiving table. I’m thinking one new serving piece a year from them might be a good Thanksgiving tradition. Plus, I can build up a little cache of heirlooms for Gigi.
They are running a 20% off special on serveware through the end of the month, so my timing is perfect.
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