It’s Thanksgiving. Thus we begin the long journey into the season of complicated emotions, otherwise known as “the holidays.” If I were to use a Thanksgiving metaphor, I’d say we find ourselves facing a cornucopia of feelings — the joy of reunion; the ache of missing; the familiarity of old insecurities; the fatigue of caring; and of course, the gratitude for what we’ve been given.
And I am immensely grateful. For in this abundance, I know that I am one of the lucky ones. I am healthy. I am loved. That’s about all I require; the rest is just gravy (yes, a holiday pun).
In the days and weeks ahead, there will be abundance — of gatherings, of feelings, of responsibilities. But there will not be an abundance of time. Time, in it scarcity, always lets us down. So live in this day, in this crazy, hectic, over-stimulated, at times disappointing and frustrating collection of moments. For that’s all we really have.
There is nothing to do
and nowhere to go.
we can do everything
and go anywhere.
I hope that wherever you find yourselves this holiday you feel abundantly loved and satisfied.
Thanksgiving Corn Muffins
These muffins are adapted from a recipe by Deb Perelman of Smitten Kitchen fame. She calls them “Perfect Corn Muffins” but I am choosing to ease the pressure just a bit. Perfection is a slippery aim. I do think you will enjoy them — Thanksgiving or any time.
2 c. yellow cornmeal, divided
1 c. all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1-1/4 tsp. fine sea salt or table salt
1-1/4 c. whole milk
1 c. full-fat sour cream
8 tbsp. unsalted butter, melted and cooled slightly
5 tbsp. sugar
2 lg. eggs
Heat oven to 425°F (220°C). Either grease or line a 12-cup standard muffin tin with disposable liners.
Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl. In a medium saucepan combine milk and remaining 1/2 cup cornmeal. Cook cornmeal mixture over medium heat, whisking constantly, until it thickens to a batter-like consistency (i.e., the whisk will leave a clear line across the bottom of the pot that slowly fills in). Remove from heat and transfer to a large bowl.
Whisk butter, then sugar, then sour cream into cooked cornmeal until combined. At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined and the batter is very thick.
Divide batter evenly among prepared muffin cups; it will mound slightly above the rim. Bake until tops are golden brown and toothpick inserted in center comes out clean, approximately 17 minutes. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer. Serve warm.