We are not traveling for Thanksgiving. My parents are coming
to us! I will not have to endure five hours stuck in a car with two kids. I
will not have to pass cheddar bunnies over my head to the backseat, being
careful not to turn around and get carsick. I will not have to listen to Daniel
Tiger on the iPad or worse…Annecy screaming. And I will not have to pay outrageous amounts
of money to rent a car in Manhattan or feel guilty that Ryan is riding his bike
over the George Washington Bridge in 20 degree weather to get a cheaper car. In
sum, I was feeling very thankful.
And then my mom told me they had ordered the entire
Thanksgiving dinner from Whole Foods. I was on the verge of making a scene and
whining about how I wanted to make mushroom and sausage stuffing like this
and green bean casserole with crispy onions like this.
But then I started picturing a relaxing day sipping martinis, eating cheese and
cracker and warming up the dinner instead of peeling potatoes, chopping onions
and pretending I felt like cooking nine separate dishes. Sold!
To make a long story short, knowing that I don’t have to
cook Thanksgiving dinner has given me a burst of cooking energy this week. I
have wanted to try Fesenjan for years. It’s a classic Persian dish of chicken,
pomegranates and walnuts. I read a bunch of recipes but settled on this one
because it was the easiest and I figured if it was good, why make it more
complicated?
I would leave out the honey if your pomegranate molasses has
added sugar and I used cilantro instead of parsley. It’s delicious and festive
to look at. It reminds me a bit of the Mexican dish chiles en nogada.
Maybe I’ll try that tomorrow. There is still time!
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