Creating a New (Accidental) Tradition

originally published in The Leaf Chronicle on Dec 1, 2013.

As I am writing this, the dressing is waiting in the crock pots, the pies are cooling on the sideboard and the cranberry sauce is at the ready. Mom is rending the meat of the baked sweet potatoes from their skins and preparing to top them with dried cranberries and almonds. All is (mostly) right in my world. I am, however, a day behind in composing my column and not even sure they will be able to insert it in the Living section, but feel compelled to sit down to write.

I love preparing meals for the holidays—almost more than eating them. I enjoy planning menus and table settings; I love cooking. Yup—pretty much the entire process ranks rather high on my list of things I like to do. The funny thing about Thanksgiving preparations though, is that—although a month separates them—they go hand-in-hand with Christmas planning.

As I prepare my menu for Thanksgiving, I am conscious of the fact that I will be preparing similar offerings for the Christmas meal(s). With a collection of more than fifty cookbooks, one might think there is no way duplicates should even be offered, but it’s difficult to not fall back on the tried and true. I like to experiment with new recipes, especially when we are entertaining, but have not venture too far from my standard menus for the past few years.

One new development I noticed yesterday was when I was rifling through my cookbooks to find a recipe I typically use; Mom opened the kitchen cabinet to look at the notes from last year’s menu. I know they are there, but it just occurred to me how helpful that is. (Evidence that my inability to throw things away is, in fact, borderline brilliance—it’s not the cure for cancer, but will aid my sanity.)

If you open the cabinet door where I keep my spices, you will find the notes and menu plans for the week of Christmas 2012, just under the plans for Thanksgiving 2013. I think most of us write out our menus for special events like this. Ours has notes about who will be preparing which dishes and which Southern Living Annual Recipes book contains the Bourbon and Chocolate Pecan Pie (it’s 1998, by the way).

Notes like these have already proven useful this year, but I think there are added benefits.

For instance, when I say things such as, “You know, I would like to try cooking a beef tenderloin for Christmas,” and my mother looks at me like I’ve got lobsters coming out of my ears, she will be able to back-up her “are you nuts” look with my own hand written menu from 2011 as evidence. (For your amusement, I will confess that this memory lapse actually happened last year, all expect for the “evidence;” we don’t have that menu taped to the cabinet. The fact remains, however that I completely forgot having prepared a beef tenderloin—a cut of meat which is to dang expensive to forget!)

So, through happenstance, I’ve decided this will be a new tradition for the King Kompound. I will now purposely keep these notebook pages taped to the insides of cabinet for two years. After which they will be retired to a page protector in my black three-ring recipe binder, for posterity and reference. My kids will likely never need/want to reference them, but I like to think they might. I know I’d love to have something like that from my mother, but at least I’m making these memories with her.

I hope you enjoy (and remember) your menu planning this holiday season.