The presidential turkey pardon never ceases to humor me. This year’s turkeys, Apple and Cider, were former residents of Foster Farms in California. After the pardon, they’ll live out the rest of their lives at the historic Mount Vernon estate and gardens just outside of Washington D.C. Obama’s best turkey pardon quote:
“It feels pretty good to stop at least one shellacking this November.“
Ahhh yes. Thanksgiving is upon us again. As a vegetarian who has a passion for food, this holiday is both exciting and frustrating. Frustrating because, well, my food choices are usually limited to the selection of sides during this turkey-centered meal. But it’s also exciting because of this seemingly limiting fact: I get to make my own menu and show my relatives that vegetarian food is more than just hummus and raw carrots, which is especially difficult considering Filipinos don’t even have a word vegetarian. I haven’t finalized my menu yet, but I’m definitely going to make roasted brussel sprouts, my absolutely most favorite food, and a pecan pie. I’d like to do some kind of root vegetable or soup as well, but those are unfinished thoughts as of now…
Need some inspiration? The New York Times has a beautiful interactive piece on vegetarian Thanksgiving recipes, including a recipe for Maple-Roasted Brussel Sprouts. In fact, the Times’s Well Blog has a collection of vegetarian-Thanksgiving-related posts!