I had almost no time to doodlewash today, so now we have this flash sketch of some Thanksgiving stuffing. I only hope you’ll see it as that, since stuffing is incredibly hard to sketch, being just a mess of bread and other random ingredients. So I’ve made a quick attempt with only three colors and 25 minutes to complete the task. Though I typically love exploring the details, this one is fast and loose, but rather like stuffing I think if you squint at it just right. When I was a kid, this dish often consisted of the quick and dirty Stove Top stuffing version. As I got older, I would experience various family recipes of the dish, some with sausage, which is really delicious. That version is also a dish in itself and probably doesn’t need to be accompanied with cranberries, mashed potatoes, green been casserole, rolls, butter, turkey and an array of pies for dessert. But gluttony is indeed the name of the game when it comes to Thanksgiving, and one should never question tradition.
As I was growing up, I remember eating on the day of Thanksgiving until I was nearly sick. My stomach felt like it might actually explode at any moment and although it was fun to eat, the aftermath was rather gruesome. Regrettable really. Yet, despite the horrible feeling, nothing stopped me from diving back in and eating myself into oblivion the following year. But that’s just part of the day’s celebration. This year, I’m in France, so although I’ll be with family, I’m still not sure what we’ll be having to eat. I’m rather certain it won’t be the sickeningly large spread that I’m used to, but there will still be plenty of food and drink to enjoy. And that, after all, is really the important part of the day.
I have to admit that over the last few years, Philippe has systematically recreated my childhood favorites into a more culinary style and they’re quite delicious. The mashed potatoes now have much less butter and more celery root and the green bean casserole is made entirely from scratch and not poured out of a few cans of pre-made ingredients. I actually didn’t care for the latter dish growing up so I was stunned to taste a real food version and discover it’s quite extraordinary. Eating to excess never felt better! I hope all of you out there who will be celebrating this season have a fabulous Thanksgiving week. Eating and enjoying whatever family traditions you’ve grown to love!
About the Doodlewash
Sennelier L’Aquarelle: Quinacridone Gold, Olive Green and Payne’s Grey. Lamy Safari Al Star pen with Platinum Carbon with black ink in a little red cloth hardbound l’aquarelle journal I found in a Paris shop.