Every year (except one when a retailer wouldn’t let anyone from the company off on Thanksgiving or Black Friday) we have gone to Nanny’s for Thanksgiving.
It is a daunting event with the doyenne, the matriarch of the clan, holding court for over 60 members of the family and guests.
The first year, two months before we eloped, I was interviewed by Nanny for 45 minutes. Jim’s mother’s “interview” lasted four days. Nanny said for me to make sure Jim gets a gold watch after many years of service, and I told her he doesn’t do that kind of work, he does software.
I was also interviewed by everyone in the family and spent 12 hours without one glass of wine answering questions about whether we were getting married.
After we wed, my husband told me food wasn’t required of any relative who came from any distance, especially those who flew in as we did. I brought spiced almonds and pecans, an old family favorite from my family, and made a spiced cream cheese boursin with fresh herbs from my MIL’s garden, for the kitchen table.
The counters are full of turkey, ham, brisket, and any number of sides that have grown so the desserts now fill the dining room.
The next year I added my mother’s spinach balls, an old 70’s recipe, then gave the recipe to the newest wife in the family, who has made it her own. Recently I’ve added a brussels sprout and cauliflower gratin to the mix that has been a hit all around and especially with vegetarians.
This year I may have Nanny judge my new entry. It’s a work in progress but based on a corn custard with chorizo and cheese. When Zoe awakened me at 2:22 this morning the first thing I did was go to the frig and take out the corn dish, and place it on the counter so I could warm it in the oven for us to taste.
Most of the 60 bring a dish. I’ve taught cooking classes and now bring nuts, boursin, Brussels sprout/Cauliflower Gratin, and perhaps chorizo “grits.”
Our Aunt A organizes it mostly, now, with her daughters and grands. A while ago all the original “grands” took some time together to tell stories. Wonderful!
Yes, we’re flying in. We’ll come in early. Jim’s mother and I cook for days and while they wanted to keep our Zoe outside the first year (I threatened to stay home to care of her myself) she is now a treasured indoor member of the farm family and is counted upon to clean up kitchen spills as we make them. Ode to corn, Dee
Cooking with Dee 
Oh, I also introduced Mincemeat Tarts, which were a hit even though they’re a bit spicy. My m-i-l has tiny cutouts of Texas stars to top them and you’ve gotta love that!Dee