Cooking with the Warders

This motley crew is my family, circa 1966, sitting around the kitchen table, except for my sister, Judy,who was the family archivist with her Kodak Brownie. I think we were celebrating someone’s birthday, and that chubby-cheeked kid on the right is yours truly.

I’ve been thinking a lot about family with the holidays approaching, and Thanksgiving is one of my favorites. Even though Mom and Pop are gone, they’ll be with me in the kitchen as I cook my mother’s traditional menu of turkey with stuffing, mashed potatoes, green beans, yeast rolls, and homemade gravy.

If my mother were here, she would tell you that the key to making good, smooth turkey gravy is the empty marshmallow crème jar. Put half a cup of water and two tablespoons of flour in the jar, screw the lid on tight, and shake thoroughly. After removing the turkey from the roaster, put the roaster pan on top of the stove on low heat and slowly add the flour and water mixture, stirring constantly until you’ve achieved the perfect consistency. Salt and pepper to taste, add giblets if you like, and you’re ready to put the crowning touch on the table.

My dad, on the other hand, was the master turkey carver with his hi-tech Hamilton Beach electric knife, which I inherited. I still use it every year and follow my dad’s meticulous carving method of removing the drumsticks and wings first, and then carving thin breast slices on a slant.

Whatever your family traditions, I hope you have a warm and cozy Thanksgiving with those you love.