It is Turkey Day. That quiet time of the morning when home chefs are busy in the kitchen. If you are African American or have family origins in the American south, that kitchen has homemade cornbread ready for the oven, sweet potato pies and pound cakes cooling, it has greens being cleaned and four kinds of cheeses ready for the Mac-and-cheese that now only my youngest daughter can make to perfection. The onions and celery would be sautƩing in some butter while the sage sausage is being crumbled and fried for the dressing. The counters and kitchen table would be set up for the budding sous chefs. That turkey may be fried or the way I grew up, seasoned, rubbed with butter, stuffed with onions and celery and apples and sealed up in a brown grocery bag - long before those oven bags came out. The green beans and sweet potatoes -nothing from a can. The sweet tea, lemonade, and sparking cider. It was the sights and sounds. When my kids were all home for the holidays, I would be making c...
life, really, and a latte by TayƩ Foster Bradshaw