Photo by Carol Ann Sayle
Holiday meals can be downright punishing, especially to the digestive system! On the night we returned from a noonday family Thanksgiving dinner two hours away, all we ate was a plateful of kale and rapini, just to set us right. It was a correction for the indulgence of all things tan to brown.
There were mashed potatoes, rice dishes, stuffing, macaroni and cheese, and canned green bean and onion ring casserole served with the pale turkey meat. All shades of brown were represented at the lunch. Even the orange-ish sweet potatoes--foregoing the "horses hoofs" (browned marshmallows) of former years--sported a topping of caramelized nuts and sugar.
Everything was tasty, but it was a shock to the system of two farmers who eat almost totally from our own vegetable fields every day, experiencing a rainbow of healthful colors, none of which is "processed."
Few of us have time to cook these days. Why spend hours toiling in the kitchen, to make a meal that will be consumed in 30 minutes or less? So, with apologies, some guests brought dishes that came in boxes, and it takes a diligent eye to sort those out from the truly homemade. This is especially difficult when a pie comes in a box with a label on it that says "homemade," but then I noticed that the details of where it was "homemade" was not the address of any of the guests.