A day to be thankful for

Photo by Madison Oren on Unsplash

 

At the heart of celebration is a kind of mathematical paradox: the more we share joy, the more it grows. The implication of this is that we should manage joy in the exact opposite way that we manage money. We should spend it all, at every chance we get. What celebration does, with music and fireworks, giant balloons and glitter, is broadcast our joy far and wide so that others can join in. Because the more generous we are with our joy, the more we have for ourselves.

Ingrid Fetell Lee, Joyful (2018)

 

Yesterday was an awesome day, from start to finish. The hard rain overnight cleared out in the morning, just in time for me to run to the MHS track and do a virtual turkey trot. A few laps in, a magnificent hawk swooped in and perched on the fence at the south end of the track, and then watched over me as I circled the track. I felt lighter, like I was taking flight myself, every time I glimpsed the raptor upon completing another circuit. I ended up running my fastest 5K time in six years.

 

After the run, I had a Bodo's bagel for breakfast, which is always auspicious. Then I made Thanksgiving dinner for everyone: black bean posole in the slow cooker, so it fills up the house with the glorious aroma all day, and a dark chocolate tart than can revive the dead.

In the afternoon, Brad, Dylan, and I watched the funnest AS Roma game of the year, a 2-2 draw with Tottenham (in London) in the Europa League. What a joy to have Mr. Ranieri back in charge of the Giallorossi. This is our idea of how football should be played:

I don’t want a team that sits back; I want a team that always goes on the attack. If they make a move, we need to make one too. I believe every fan of every team loves a team that tries to win. Whether you succeed or not is another story, but a team that just sits back is not my style.

Grazie, Mister Ranieri.

After the game, we all sat down to Thanksgiving dinner. This is the first time Mom and I have been with all of you — and your much-loved partners — on Thanksgiving for many moons, so it was especially joyous. After dinner, we played three rousing games of Hitster, which is the best multi-generational game I know. Not only does everyone have their time to shine, but the vivid memories stirred up by the songs from our youth attest to the enduring power of music.

Choosing joy in all the confusion, no matter what, is transformational. The proverb is right: “Those who wish to sing, always find a song.” Choosing to find a song changes any circumstance.

Fr. Greg Boyle, The Whole Language (2021)

 

The day ended with a few of the short essays from Ross Gay's The Book of (More) Delights (2023), which, like its predecessor, truly is delightful. A day to be thankful for in every way.

 

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This is not an A+ recipe, but it's a very good dish. It's worth making as is, but it's definitely worth knowing just for the method of working with the tofu. Blotting the super-firm tofu cubes with paper towels, then tossing them with cornstarch (or arrowroot powder), spices, and oil and roasting them in a hot oven yields some very flavorful and crisper tofu than I've been able to achieve through other means. You can make just the tofu and toss it in any bowl you’re making for an instant upgrade.

 

Sheet-Pan Tofu with Corn and Beans

Adapted from Melissa Clark via the New York Times (Aug. 27, 2024)

Time: ~1:10

Super-firm tofu (Trader Joe's is outstanding) is now my tofu of choice, because it doesn't need to be pressed for best results before you use it. If all you can find is extra-firm tofu, you should probably press it for at least 15 minutes before proceeding with the recipe.
 

1 (14- to 16-ounce) package super-firm tofu (see note)
1 tablespoon cornstarch or arrowroot powder
1¾ teaspoons fine sea salt, divided
1 teaspoon chili powder, plus more as needed
½ teaspoon ground cumin, plus more as needed
3 cups fresh or frozen corn kernels (from about 3 large ears if fresh)
1 (15-ounce) can of black beans, drained and rinsed
1 jalapeño, halved, seeded if desired (for less heat), and thinly sliced
1 poblano chile, halved, seeded and thinly sliced (~1 cup sliced)
1 red onion, halved and thinly sliced into half-moons
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Juice of 1 lime
½ cup chopped fresh basil or cilantro

    1. Place a rack in the center of the oven; heat to 425 degrees. Line a 13-by-18-inch (half-sheet) baking pan with parchment paper.
    2. Cut the tofu into 1-inch cubes. Pat dry with paper towels.
    3. In a medium bowl, stir together the cornstarch, ½ teaspoon salt, chili powder, and cumin.
    4. Place the corn, beans, jalapeño, poblano, and red onion in a large bowl. Add 2 tablespoons (27 grams) of the oil and the remaining 1¼ teaspoon salt. Mix well.
    5. Add the dried tofu to the medium bowl with the cornstarch mixture. Toss well to coat the tofu with the mixture. Drizzle with the remaining 1 tablespoon of oil, then toss gently to coat.
    6. Space the tofu out across the prepared baking sheet. Roast for 15 minutes.
    7. Flip the tofu cubes, then arrange them to one side of the baking sheet. Spread the corn mixture across the empty part of the baking sheet. Drizzle everything with a little more oil. Roast until the tofu is golden brown and crisp, about 15 to 20 more minutes, stirring the corn part once after about 10 minutes.
    8. When the tofu is done, remove the oven and pour the lime juice over everything, then top with the chopped basil or cilantro. Serves 3 or 4.