PRE-THANKSGIVING

As I begin to write this the temperature outside is at 50 degrees F and the Weather Gods say it won't go much higher today.

Or for the rest of the week.

Typical winter "cold snap" with high temperatures in the 50's, here in the Central Highlands of Arizona.

That beautiful red maple in the front yard has lost nearly all of its leaves now and what remains are curled and dried up and ready to fall.

SWMBO and I spent a couple of hours a few days ago raking and gathering up the leaves that were littering the yard.

We love our trees in the spring and summer and early fall when they fill the yard with shade and color.

We hate them in the late fall when we have to rake up leaves.

And at our ages we gaze longingly at our various neighbors that have yard services that bring crews of men with those damnably noisy blowers and their rakes and quickly clean up their properties.

Ah well. That's a convenience of the present day I guess. Our parents never had such services.

But we didn't have rules that prevented us from raking the leaves into a big pile in the street and then burning them either.

I can still conjure up the pleasant smell of burning leaves.

But I guess we don't have that smoke as a health hazard any more.

So it goes.

And tomorrow is the big day: Thanksgiving.

SWMBO still clings to tradition and insists on fixing a huge feast for the day.

Although I heard her tell her sister on the telephone yesterday that this may be the last one she does.

She's been cooking and baking and preparing for a couple of days already.

A freshly baked apple pie sits temptingly on the kitchen counter.

I will whip out a pumpkin pie today to stay with tradition.

But tradition be damned - no turkey this Thanksgiving.

I like turkey (and enjoy telling and re-telling her how when I was a kid we had a turkey on Thanksgiving, another one on Christmas and yet a third on New Year's Day!) but she is not fond of it and I don't really care any more.

So we will dine on one of her specialties and a meal I love - stuffed pork tenderloin.

The "other white meat."

It will be accompanied by all kinds of other dishes and one VERY non-traditional appetizer.

We had read an article about the French chef Julia Child recently and her Thanksgiving dinners.

The article said Ms. Child didn't cook "fancy" food at home very often, even when she had guests. Just plain simple food.

Good, but simple.

For example she wouldn't prepare a fancy appetizer to be consumed with pre-prandial drinks.

She'd just put out several dishes filled with goldfish crackers!

That appealed to SWMBO so she had me pick up a small package of the bar-food specialty at the grocery store yesterday. And that will be her appetizer as a tribute to Julia.

And really, it's the meal that counts, right?

Oh, one more thought.

I got an email this morning from a minimalist web site that I read from time to time.

He was talking about reclaiming Thanksgiving from the merchants who open their stores for the Christmas shopping rush as early as midnight on Thanksgiving Day.

He said "Only in America do we wait in line and trample each other for sale items one day after giving thanks for what we already have."

Actually he noted that stores are now opening all day on Thanksgiving and one merchant is even calling the day before as Thanks-getting Day!

As I said before, times have changed since I was a kid.

And not always for the better.