Hosting Thanksgiving may or may not be on the horizon for you this year. In which case, we can pretend.
The spectrum of likely events run large. Whether you are feeding ten friends and family members, or gathering as a couple in solitary confinement in your own abode, I would still wish that we celebrate this holiday in no less a jubilant fashion than the years before.
After all, giving gratitude is a pillar for living a life of intention and joy. It is central to my minimalist life, since gratitude for what I have rather than what I don’t is the fuel to my less-is-more mentality. So crucial to simple living is this practice that I spend every morning listing three things I am grateful for.
I think in 2020, we all need to spend a day listing what we are grateful for.
Regardless of how divided we are in our current life situations or political views, I hope these differences are set aside for at least one day. One day wherein we are strive for inner peace. One day to avoid fear, anxiety, and anger. One day to let go of control. I hope for one day wherein we could go on as we normally would have if it weren’t for our miseries. I hope we can pretend that we had woken up, started over, begun anew, and continued forward.
I know that over apple pie, I will be giving thanks for the possibilities our future holds.
Regardless of the current environment I’m placed in.
Regardless of what tomorrow brings.
I give thanks for hope.
On that note, let’s play pretend, and host Thanksgiving in whatever ways resounds with us. Below are my essentials for holiday hosts.
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Over the summer, we spent a weekend in Colorado and met up with a dear friend (our accountant, actually, who of course I became dear friends with) and his wife who was also a dental school classmate of mine. It was the first time we saw friends since the stay-at-home mandate and it was our first sign of normalcy, an indication that things would eventually be okay.
They were hosting us in their lovely backyard and as I watched them wrangle their two kids, put one down for a nap, entertain a talkative other, turn on a grill, make burgers, grill hot dogs, and continue a constant flow of conversation, I thought to myself, “Man these people are super heroes!” Which, I suppose, all parents are.
But the thing that stood out to me the most was when we sat down for lunch, with the older one seated at the end in his floating high chair and the table set for five, my friend turns and pulls out this pre-made pasta salad and a bowl of already chopped fruit from the fridge to add to our awesome burger and hot dog feast. I remember thinking to myself, “Genius!”
I am all about pre-making meals when hosting gatherings but sometimes, in between wanting to impress guests and wanting to serve fresh food, I do forget that the simpler things are usually best. What amazed me most about our friends was that they weren’t running around trying to pick up toys from the floor. They weren’t trying to prevent their kids from running around in the yard. They weren’t concerned about the details of the table setting. They were concerned about whether we wanted another beer or how much ice cream serving is good enough. They focused on their guests alone and I think that when you have two kids and two dogs, you should get a medal for that type of stuff.
I’m sure this isn’t the exact same Italian pasta salad that she served, but that is another great thing about recipes such as these. You can make them on the fly with whatever ingredients you have in stock and they turn out just as great. This recipe is easily made in big batches and it actually tastes better after a day of being in the fridge, soaking up the dressing’s goodness. Plus it looks good in any container.
My parents recently hosted a BBQ themselves and I made a huge batch of this and saved half for us (which we ate with salmon a couple meals in a row) and brought half to the party. I can’t believe I wasn’t making this sooner. It was such a breeze.
Rotini or Bow Tie Pasta (1 lb)
1 cup of small tomatoes
1 cup of pitted olives
Other additions/veggies you want to add. Examples include bell peppers, roasted eggplant, roasted squash, pickled carrots, and more.
Italian Dressing, to taste
Feta cheese to crumble on top
Black pepper, to taste.
I think the process is rather self-explanatory but here it is in a nutshell.
Boil pasta according to the box instructions. Drain and shock in a bowl of cold water. If you skip shocking the pasta and toss the salad when it’s warm, the noodles will stick together and have a gummy consistency.
Cut cucumber, tomatoes, and olives into similar sized pieces. You want this pasta salad to be easy to eat, which means you want everything to be about the same size.
Mix pasta with fruit and veggies, toss with Italian Dressing, and top with Feta cheese and freshly crushed black pepper.
NOTE: You may notice that we have red onion in this pasta salad. Red onion has a pretty potent flavor and you don’t want to detract from the rest of the salad. If you do add red onion, you can soak it in the dressing prior to adding it in. I myself place cut red onions into a mason jar and soak for at least fifteen minutes so that the dressing pulls out some of the red onion’s harshness. It will also give the onion a sweeter, pickled taste. I toss both onion and dressing with the salad in step 3.
For those interested, the plates are side plates in Morel from East Fork Pottery and the coasters are Herringbone in Black from Fog Linen.
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