What a bust it was this year! The plans were to eat at Elly's (my mom) ..... she would be making the turkey, dressing & pies. Katie & I would cook all of the side dishes and carry them over to Elly's. On Wednesday I went to the market and purchased all that I needed for the feast. That evening I began cooking - snapped the green beans, candied the yams, whipped up the sauce for the cauliflower and mashed the 'taters.
Thursday morning I was up bright & early, to make my traditional Thanksgiving dish of corn pudding. This recipe is from Colonial times .... I found it in a reprint of a 1770's cookbook from the James River, Virginia area. It took a few times to finally modernize/modify the ingredient amounts - measurements were somewhat vague back then. A spoon full, a hand full, a teacup full, a wineglass full, a gill. And what is fair water, rose water, treacle water or new milk?
But, I digress - back to my story.
Elly called and she's feeling poorly. Lots of chest congestion, harsh cough, stuffy head. I said we should hold off a day, since she wasn't well - no big deal. But, oh no .... she'd struggle through it. About 30 minutes later, Chris calls. Same malady as his Grandma, but also with a sore throat & chills. Hmmmm ..... this is definitely not going to be a festive meal! I called Elly back, told her Chris was down and out and we really should wait until Friday to have the Thanksgiving meal.
She agreed.
I awoke Friday a.m. to a pounding headache, sore throat, cough, and general aches and pains.
Wonderful.
I call Elly and tell her that I've caught whatever she & Chris has - the only thing that I can figure out is the Sunday before we had all met for brunch. Did we infect one another that day? I can't get warm and I don't want to leave my bed, so I would send my foods over with Bugs. Elly got a little pissy .... what .... everyone can get sick except me?
I put the green beans, ham hock and onion on to boil, steamed the cauliflower, heated up the cheese sauce, put the pudding in to bake along with the mashed potato dish. The candied yams could just be reheated in the microwave. I went back to bed.
I had some leftovers yesterday, but it sure wasn't the same as sitting down to a wonderful meal with your family on a holiday. Sigh ..............
Here's my recipe for the pudding:
James River Corn Pudding
4 cans of white corn, drained well;
5 tablespoons of flour;
1 & 1/2 cups of half & half;
3 large eggs, beaten;
1/2 teaspoon of salt;
4 tablespoons of butter;
Mix together flour and light cream until smooth. Add in the eggs, salt and butter. Stir well, then add in the corn. Pour into a round, flat bottom bowl - like a souffle dish. Sprinkle top with about 1/2 teaspoon of ground nutmeg. Bake at 325 degrees for 1 and 1/2 hours.