I will admit that until last week, I never cared about Thanksgiving. To me, it was just one of those holidays everybody in the Western hemisphere is unusually gung-ho about. Besides, my sympathies are usually with the turkey and whoever ends up with kitchen duties. It can’t be easy spending 10 hours shopping, chopping, cooking, braising, and blanching only to see the food you slaved over disappear in 20 minutes.
This year is different though. Or, it was supposed to be. I had actually looked forward to Thanksgiving, more so because I wanted to see a grandma decapitate a turkey with an ax. I imagined making myself useful in the kitchen. I even thought of buying cheesecloth. I have never bought cheesecloth, but I found a recipe online that required soaking the cheesecloth in wine and butter, and then laying over the turkey’s breast. I liked how gloriously medieval it sounded. Then, to my dismay, I learned that I’d be stuck in Cebu instead of celebrating Thanksgiving back home. I also realized that there won’t be an ax-wielding grandma; this one is no purist and will most likely get hers from Rustan’s, instead of from a farm. They don’t do it anymore like the pilgrims did, alas.
What happens now? Well, since an old-fashioned Thanksgiving lunch or dinner isn’t in my immediate future anymore, I figured I’d properly mourn missing out on the occasion by substituting turkey with tofu. Nothing could be a more dismal replacement to meat than tofu. In its natural state, tofu is odorless and tasteless. You can use it for driveway repairs, tile grouting, or maybe as denture adhesive. In my case, it’ll have to do for Thanksgiving. Ack.
I hope your Thanksgiving turns out better than mine! To quote an old Pilgrim blessing: “May your stuffing be tasty, your turkey plump. May your potatoes and gravy have nary a lump. May your yams be delicious, may your pies take the prize. Most importantly, may your Thanksgiving dinner stay off your thighs!”