I Am Thankful for a Relaxed Holiday Season

I can remember those holidays — a few decades back — when the holiday season was so stressful that I would wish my way through them.  I guess some of the younger folks are still doing that — dreading everything before them, and wishing it over.

I can remember my first Thanksgiving turkey and my first Christmas ham.  Both could be labeled as the nightmare from hell.  I’m sure there are young mothers out there who still freak out when they first look at the big bird or wonder how to get the moist savory taste they desire with the ham.  News reports and talk shows do everything they can to make us fear the holiday cooking experience. 

Of course, most of us with many turkeys and hams under our belts have way too much advice for the novices.  We tell them about all the fears of a dry turkey or one that is undercooked or whether the bird should be baked in a bag or not, or whether to baste or not.  The ham needs to be covered with pineapple, brown sugar and dotted with cloves —- or not.  Believe it or not I can remember the overwhelming mountains of advice I received when I decided to cook for the holidays for the first time.

And, what about the perfect table cloth and centerpiece?  Do we polish the “good” silverware or use stainless steel?  Paper napkins or cloth?  Stress, stress, stress!

Admittedly the first bird is always the most frightening.  Somehow baking a chicken doesn’t create so much fear.  However, the idea of a turkey blows the whole scheme out of proportion.  For first time cooks, let me just say that a turkey is still a bird — like a chicken — just a BIG bird.  Buy a thermometer.  Check for the 160 degrees internal temperature.  There is nothing difficult about cooking the big bird.

Perhaps, that is the joke on the newer cooks.  I have cooked turkeys for years and have had rave reviews.  Bake the bird.  When it is about an hour from being done according to the cooking time per pound, smear some butter on the bird.  Keep an eye on the bird as it browns.  When it gets to the perfect color, if it is still not done, put a piece of aluminum foil across the top of the bird to keep it from getting too dark.

Now, I’m sure there are lots of extra “fixin’s” I do to the bird these days.  But, for the first bird, don’t even think about stuffing it with anything.  And make cooking simple and easy.  No stress.

Look, I’m not a cooking expert by any means.  But, I do know one thing for sure.  Christmas is not the time to cook a new recipe.  Cook what you know.  Chances are it will be exactly what the guests are familiar with.  That’s a good thing.  Take it from years of experience.

I can remember once upon a time when my sister-in-law came home to cook Christmas dinner for all of us.  She had spent some time at a fancy French cooking school — probably just an excuse to live in France for a while.  Anyway, she cooked all sorts of wonderful dishes — that no one ate.  Most of the family stared at the food and asked, “What is it?”

In all fairness the food was delightful.  But, for many in the family it was unfamiliar.  The whole idea behind the big get together should be to ENJOY the day, not experiment in the kitchen or and definitely not the time to introduce everyday people to fancy fixin’s.

Okay, so I have had my say on Christmas dinner.  I have one last thought on the whole subject.  If the cook or cooks are stressed, everyone is stressed.  Create a home cooked meal that makes the family feel comfortable.

And don’t forget to visit Not Quite June Cleaver for some exciting and delicious recipes.  Some are simple enough for everyone, even beginners.

So, today I am thankful for enjoyinga relaxed holiday season.  Please note emphasis on enjoying.

Tagged as: Christmas Dinner, Gratitude, Gratitude Journal, Online gratitude journal