OK, so we made it through another Halloween, the clocks have been set back (for whatever reason), and I changed out all of my smoke detector batteries (a lesson hard learned from years past).  Now it’s time to look forward to the two biggest holidays on the seasonal calendar – Thanksgiving and the “C” word. 

Notice I mentioned one and not the other, for it seems like every year Thanksgiving takes a back seat to that other ogre of a holiday that steals all of the limelight.  I swear – that other, later holiday creeps forward further and further every year.  “C” decorations have been available in the big box stores since mid-October, right along-side the Halloween holiday décor.  It’s maddening.

Anyway, I digress.  It looks like I’ll have some family company this year for Thanksgiving, which is great.  Given the worldwide events of the past six months (and the current downward trajectory we seem to be on as a healthy nation), it is always good to spend some time with loved ones – as long as they have been vetted, quarantined, and scrubbed from head to toe.

As shortages of supplies are once again rearing their ugly head (I’m talking about you, toilet paper hoarders – I still don’t understand your fascination), I am taking precautions and starting to stock up now for my Thanksgiving feast.  Just this past weekend, I started picking up some staples that will survive on my pantry shelf until the big day.  I’ve already purchased my cranberries (for an apple-cranberry side dish), green beans, mushroom soup, and fried onion pieces (for the green bean casserole), and a few boxes of turkey broth (for gravy and day-after turkey rice soup).

I also have placed my order for this year’s bird.  I always order a fresh one from the local market, and I will pick up a nice fifteen pounder on the Monday of Thanksgiving week, after which I will work my magic on it over the next few days to get it ready for Thanksgiving day perfection (I brine, spatchcock, and air-dry my bird over several days before slapping it on the grill – a winning combination that has been developed over years of trial and error).

Soon I’ll pick up the ingredients for my famous Key-West Bloody Mary mix (another Thanksgiving tradition), as well as mimosas and other bite-sized noshes as we drink and snack our way through the morning and early afternoon hours in preparation for a late afternoon Thanksgiving smorgasbord of goodness.

Once the tryptophan-induced haze of dinner has worn off, then – and only then – will I begin to think about that big December holiday (and no, that doesn’t mean I’ll be participating in any “Black Friday” madness).

Have no fear, Thanksgiving – I’m here for you.