I'm on Day Three of a Five-Day Weekend, partially due to Thanksgiving and partially because we're taking Brenda to the hospital on Monday for the first of a new-for-us treatment for her rheumatoid arthritis. We did the Thanksgiving Day meal, the connecting with friends and family via phone, text messaging and XBOX Video Kinect (although XBOX failed us last night for any kind of connecting-with-friends - curses!), the watching the online deals for whatever we just can't live without (didn't find much outside of a killer deal on AA batteries), and our ACTUAL weekend begins today with the normal "weekend stuff" we normally do.
I want to take a moment to talk about our Thanksgiving Day meal. We're vegetarians, and Brenda has developed an intolerance for gluten (it messes with her RA quite a bit), so we get the normal ribbing and joking from friends and family around this time of year about what we can or can't eat.
We do just fine. We're not losing out. You're not "winning" over what we do. We do our own thing and we're good.
Before we became vegetarians, we did the turkey-at-Thanksgiving thing. And it was fine. Except for the clean-up. Man, that part SUCKED. And because we have no family in the Pacific Northwest and all our friends had their own family-things going on, we typically had too many leftovers. I always hated to let it happen, but we had food go bad in the refrigerator. We were wasteful people.
We've been vegetarians for going on eight years now (it was a journey as we still ate the occasional seafood, but I'm no longer even pescatarian at this point), and we've settled into a decent groove for these big holiday meals at home. We don't have to buy a turkey and spend all day preparing and cooking it. We don't have to deal with the cost, time and headache involved in buying all the fixin's needed for the big turkey/ham/turducken/whatgever. For those who might miss the hours spent in the kitchen cooking up all the traditional "stuff," maybe that's something they'd miss. We don't. We spend a couple hours getting the pumpkin pies, the garlic mashed potatoes, the green bean casserole (made with gluten-free soup!) and all the rest ready, and that's it.
We do pick up a Hazelnut Cranberry Roast En Croute from the Field Roast Grain Meat Company, and that just needs some thawing and baking time, but that can happen while we're getting the pecan pie mixture ready to go.
The foods great. The clean-up is easy. There are leftovers (the Field Roast makes a yummy breakfast!). And we're good.
We (also) win.