I started my first Thanksgiving as a citizen of the USA by reaching inside a turkey. Mercifully for all involved, the turkey wasn’t alive at the time.
I am thankful for many things. Food: I’ll eat a lot today. Family: it’s good to be with my family here, and I’ll call my family back in England. Opportunity to tell yet again the joke that Brits do celebrate Thanksgiving – on the 4th of July.
Back to food. One of the things I cook most often is pasta with what we call b-sauce. We call it that because it’s like bolognese sauce, but isn’t authentic. Today’s Guardian carries the reassuring news that “there is no definitive recipe for a bolognese meat sauce.” It provides several recipes, varying with respect to meat, vegetables, wine, whether there’s a dairy ingredient, etc.
My own recipe comprises, in order of appearance in the saucepan: onions, carrots, ground pork, mushrooms, tomatoes (crushed, canned), wine, salt, pepper, oregano. Talking of wine, I’m surprised that most of the recipes in the Guardian article call for white wine. I prefer to use red, have sometimes used white, but often have to resort to water.
Wherever you are, I hope you also have much to be thankful for.