Last year, for our first vegan Thanksgiving, I pre-made our entire feast (minus the caulipots, which Chris’s sister made), then packed it all up in a cooler and we drove 5 hours to his parents house on Thursday morning. It was amazing. But also a lot of work.
This year, we have decided to stay at home. For our current job, we are both driving a minimum of three hours per day, so being able to stay home for 4 days and not drive anywhere sounds heavenly. We also don’t have the twins this year, so it will just be the two of us. Since I’m not planning on preparing a huge, elaborate meal, I haven’t been involved in all of the pre-Thanksgiving planning hysteria and thus, kind of lost sight of the fact that Thanksgiving is next week! It occurred to me yesterday as I was at the grocery store, and I was baffled at the number of people packing the aisles. It dawned on me when I saw the empty shelf where pumpkin puree should have been: Ah yes, the holidays are upon us. Now that I’m in the midst of the planning hysteria, I’m sharing with you some of the ideas I’m toying with.