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Nathan Wood: Finishing touches and true meaning of the Thanksgiving meal, part five

By Nathan Wood, Daily Food Columnist
Published November 21, 2012

(I mean, there is always the cranberry relish and buttered corn, but since I don’t particularly enjoy either of these things, I’ve purposefully decided to overlook them.) Shift the responsibility of everything beyond these turkey dinner mainstays to your guests: One can bring the green bean casserole, one the fruity salad, one the Brussels sprouts, one the mac and cheese, etc.

And don’t forget to incorporate family classics. In my family, this means Great-Grandma Buit’s dinner rolls, Grandma Bowen’s famous broccoli salad with raisins and bacon and Waldorf salad à la Grandma “Duper” (the unfortunate nickname my creative mind assigned her and Gramps when I was a kid … long story).

Because that’s all that really matters anyway, isn’t it? Delicious food is definitely a plus, but the Thanksgiving memories you’ll cherish for the rest of your life are eating Waldorf salad with Grandpa and Grandma Duper, laughing with Uncle Jimmy about his Meijer pies, remembering Great-Grandma Buit over her dinner rolls, peeling potatoes with Cousin Natalie (“Bratalie”) and taking time to make homemade butter with Grandma Bowen.

I think of Marcie’s words in “A Charlie Brown Thanksgiving”: “Thanksgiving is more than eating … We should just be thankful for being together.” Happy Thanksgiving, everyone!