Editorial 

Grill It

Grill It

The fate of our republic hangs in the balance. Can the Constitution forge a way through the thicket of competing claims between George W. Bush and Al Gore?

Meanwhile, in the state Capitol, revenue officers are trying to plug holes in a leaky state government. Tax receipts are dropping, and as thousands of poor Tennesseans clamor for better health care and teachers ask for help in plugging leaky roofs, a tax battle may loom once again.

Here in Nashville, problems are equally vexing. The train shed may soon be heading for the wrecking ball, the Police Department is trying not to unravel, and the Titans turned the ball over seven times on Sunday.

With the universe thus turning uglier and uglier, the Scene this week opines not on what we can do, but how we can escape. Sometimes, rather than encounter the forces of darkness with an aggressive dose of civic activism, we find it better to avoid problems at all costs.

Thus, we endorse Thanksgiving. A fine holiday, it lacks the stress, family fights (God willing), and the clinical depression of Christmas. It is primarily about eating, and just enough about history to engage the mind, but not enough to require any serious personal sacrifice. It comes smack dab in the middle of autumn, which is a great time of year. And it means a day or two off from work.

Thanksgiving, basically, is a time to kick back, sniff the food aromas floating through the house, stuff yourself, and avoid taking things too seriously. The Scene herewith editorializes in favor of a Thanksgiving day as follows, with brief recipes included where appropriate:

1. Run, or walk, the Boulevard Bolt. Usually rainy or cold, or sometimes both, this 5,000-person gathering of runners and walkers gets the self-sacrifice out of the way early. As many people walk the five miles on Belle Meade Boulevard as run it, and whole families show up for the calorie burn. The T-shirts are first-rate.

2. Post-race, go home, mix a Bloody Mary. The two keys to a successful Bloody Mary are adequate horseradish and black pepper, plus the vegetables (celery sticks, olives, pearl onions, pickled okra, whatever) you include therein.

3. Coat turkey in olive oil. Then cover with Tony Chachere’s Cajun mixed seasoning. Put it on the grill. If you have a rotisserie attachment on your grill, use it. Cook bird. If you do have holiday tension in the house, the grill has the added plus of being outside, and not nearby like the oven. Often, “I gotta go check the turkey,” means, “I’m gonna breeze outside with my Bloody and stand in the sub-freezing rain, next to the grill, where I’ll be remarkably happy.”

4. Cook up some dressing separately, because you can’t do dressing on the grill. We prefer an oyster-based dressing.

5. Serve a Beaujolais and a chardonnay.

6. Having eaten, tell the kids to go play in the yard, and turn on some meaningless football game. Nod in, nod out. Do the dishes later.

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