Dear Reader Column 11-23-09

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Dear Reader,

Friends, family and vegetarians are coming to Thanksgiving dinner this year. I didn't give it a second thought when I extended the invite, but the other day as I was picking out my 23-pound bird, reality set in. Thanksgiving, turkey, vegetarians--gobble, gobble--this could be a problem. Then again, my new vegetarian friends did accept my invitation and they even seemed quite pleased about it. Yet I wonder, 'What are their expectations?'

I want all of my guests to feel comfortable in my home, so I do my best to please everyone, but I know there isn't a recipe for Tofu Turkey in my recipe box, (if there even is such a thing.) So what am I going to serve?

But when I reviewed my traditional Thanksgiving menu, I was relieved to discover most of the recipes are vegetarian friendly. And even the ones that aren't, like Skunk Beans and Shrimp Salad, can be easily altered. Before I add the bacon to the beans, or shrimp to the macaroni salad, I'll simply put some of each aside in separate dishes. Whew problem solved!

But what about Thanksgiving table talk? Folks sitting around after dinner patting their full tummies, and saying things like, "Hmm boy, I'm stuffed, that turkey really tasted good, especially the white meat!" Is this going to bother my vegetarian guests?

So I picked up the phone and called them. And just like usual, I worry way too much. "Don't worry Suzanne, we're fine with other people eating meat (and patting their full tummies) and we're so happy to be coming to dinner."

Everyone at your table will be happy if you serve this Green Beans Jazzed with Tomato side dish. It's easy to make and tastes divine and you can easily reheat leftovers (but you probably won't have any!)

Green Beans Jazzed with Tomato

1 pound fresh green beans, trimmed and cut diagonally into 1-inch pieces
1/4 cup butter
1/4 cup finely chopped onion
1 small clove garlic, minced
1 Tablespoon light brown sugar
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 medium tomatoes, cut up

Steam the green beans until crisp-tender, or boil in salted water for about 15 to 18 minutes.

While beans are cooking melt butter in skillet, add onion and garlic; cook and stir over medium heat for about 3 to 4 minutes.

Stir in brown sugar, lemon juice, salt, oregano and pepper. Add tomatoes. Heat thoroughly. Drain the green beans, then add the tomato mixture to them and gently toss.

Enjoy with friends and tell them about the book club!

Thanks for reading with me. It's so good to read with friends.

Suzanne Beecher
Suzanne@DearReader.com
http://www.DearReader.com

AUTHORBUZZ: With so many new books out every week, we promise these are five that deserve your attention: Greg Bear, Mariposa; Laura Griffin, Untraceable; Mary Ellis, A Widow's Hope--The Miller Family series; Carla Neggers, Cold River; and Anna Elliott, Twilight of Avalon. Go to: http://authorbuzz.com/dearreader

* This month's Penguin Classics book is Under The Sea-Wind by Rachel Carson. To comment on the book and get some holiday recipes from Suzanne, go to: http://tinyurl.com/NovClassics

Comments

[HeadacheSlayer]

You are SUCH a thoughtful hostess to think about the needs of your guests! My son has anaphylactic food allergies and I am always deeply touched when a friend considers his allergies when inviting him to a party or for us to dinner.

I know that most people think this is a natural thing, but you'd be surprised how surly people can be when subjects like this come up. But somehow I don't think they have too many people who want to join them for a meal ;)

Happy Thanksgiving to you and yours! Thanks for blessing us with that recipe!!