This time of year is so lovely. Everyone is chipper, the weather is pleasant, we all look forward to seeing family at Second-Thanksgiving.
What’s Second-Thanksgiving? Doesn’t everyone have Second-Thanksgiving? This isn’t a known tradition? You poor, poor people. You have been missing out on so much. Let me quickly fill you in. Here let’s go back in time a few weeks to a phone conversation I had with my mom on a Friday evening after work.
“Are you still up for a turkey dinner tomorrow?”
I stopped in my pickle and cheese snacking (aka dinner — yeah, that’s right) to answer, “Yeah, should I bring anything?” Wine, please say wine.
“No,” Score! “but you can come over early and help me cook.”
What? “What? How much are you cooking…Mom are you making Thanksgiving?”
“It’s not Thanskgiving. It’s just some sauteed green beans, creamy mashed potatoes, of course the turkey with cornbread stuffing and gravy. Then I’m working on a pumpkin bread pudding for dessert.”
“Mom, that’s Thanksgiving.”
And it was. There was even cranberry sauce.
Even though this is a family tradition, I am usually surprised by it. Really, it’s that time of year already? Somehow the pattern that starts every November doesn’t register in my mind. Perhaps it’s the fact that Second-Thanksgiving can be held at anytime outside of November or December and sometimes it’s a little less Thanksgiving like.
Just not this year. I had a long weekend. I used my Santa Claus mug the following day. My family participated in the traditional moving of the turkey and which plates should we use discussions. Even the weather was the same. The day started with short sleeves and ended wrapped in blankets.
And I was sent home with turkey leftovers. Even my cat, Myrah, fell into a turkey coma.
Turkey Quesadillas with Pineapple Salsa
leftover Second-Thanksgiving Turkey
shredded Monterrey Jack cheese
half a pineapple, chopped small
half a red onion, diced
large handful dried cherries
juice of 1 lime
1 chili in adobo sauce, chopped
For quesadillas: Sprinkle turkey, cheese and cilantro in between two tortillas. Cook in a skillet until brown on both sides and cheese is melted.
For salsa: Combine remaining ingredients.
I know you’re wondering why I didn’t use dried cranberries since it is traditionally Thanksgiving. It just didn’t sound right. Since it’s second-Thanksgiving I felt I had the right to choose a different round, red dried fruit.
Thanks to my Mom for being a good cook and letting me lovingly make fun of you to all the world…well, to the minuscule portion of the world that reads this, but with the possibility of all the world.