It's like my grandmother used to say: "Be a lady in the parlor, a harlot in the bedroom, and a Food Network Diva in the kitchen." OK, my grandmother never said that. (Not even close.)
But it is almost Thanksgiving -- you can tell because Christmas music is playing everywhere, and there are no turkey, pilgrim or pumpkin-themed decorations to be found in any store -- and I am preparing for the holiday.
Making lists, mostly. Making pilgrimages to Giant, and Costco, and Harris Teeter. Trying to find just the right Santa hat for the dog to wear in the Christmas card photo I'll attempt to take when the kids are all home for the holiday. Trying to get everybody's needs met -- asparagus! turkey-cake! homemade biscuits! -- in the pretty much free-for-all menu we get to enjoy this year since we're not expecting out-of-town visitors. (Although if you guys want to come we would love to have you. You know that.)
The turkey is Will's job: he barbecues it and thus gets to spend a lot of Thanksgiving on the deck, in the hot tub, with a cigar, watching the rotisserie spin. (As a naturalized citizen he's got his own take on being thankful.)

I get to focus on the rest of the meal, and my plan is to refer all special requests to the Holy Trinity of holiday chefery: Ina Garten, Martha Stewart, and Paula Deen.
You can't have a truly balanced meal without something from each of them.
Icy perfectionista Martha has a recipe for buttermilk biscuits that just might be complicated enough to send me to the martini shaker before the Macy's parade finishes up. Lush libertine Ina's got a deep dish apple pie recipe that's as tender and flaky as the great lady herself. And Paula Deen, y'all? Well I do declare I'mma maker her peanut butter pah. And yes, ma'am, I reckon I'll talk jest like that while I'm fixin' it.
(Not to worry, it only takes five minutes.)

My three go-to kitchen witches are so different, so versatile -- so expressive of how I want to come across as a chef.
I mean, I want to be cool and classic, like Martha: imperious as I set golden brown biscuits and perfectly glazed carrots on the table. I want to be zany-sophisticated like Ina, slurping through the top contenders for Thanksgiving Signature Drink and making jokes about Squanto while deglazing my way to perfect turkey gravy. And of course I want to two-step my way through the kitchen like Paula, all butter and batted eyelashes.
In the end I'm just me -- who else can I be? -- wearing my Rosemary's Baby apron, watching John O'Hurley host the National Dog Show ("do take a gander at the coat on that setter -- it is simply subliiiiiiiime...") and trying to ensure that everything's ready at the same time
, my mother-in-law's golden rule for success in the kitchen which has served me well over the decades.I'll be channeling Martha and Paula and Ina -- or trying to, anyway -- but I'll also be cooking things I know by heart. Making stuffing and mashed potatoes and macaroni-and-cheese just like my dad taught me to growing up. Using equal parts butter and love, and keeping distant friends and relatives in my heart. Being truly thankful for every bit of it: the freedom, the abundance, the blessings of love and family.
The truth about my grandmother is that she was a lady who loved to laugh, who was down to earth but enjoyed the finer things, who valued family and friends above everything else. I don't recall her cooking much, but she did love a party.
I do, too. Don't you?





