Here we are, on the eve of Thanksgiving, wondering how that came to be when Halloween was only last week. Forget that old saw, “Time flies when you’re having fun” — the truth is time flies whether you’re having fun or not.

Thanksgiving is our own, uniquely American holiday, even though other nations have tried to emulate it in their own way. It’s a holiday without religious or sectarian ties, except for those we personally choose to include. I have wondered from time to time, however, if members of our Indian tribes celebrate Thanksgiving (aside from the casinos, of course) and, if so, in what way? With turkey and all the trimmings, or perhaps, especially in our area, with salmon and other seafood? I’m going to make some inquiries, just to satisfy my own curiosity, but if any of you know, e-mail me at falwalcal@msn.com.

Meanwhile, it’s turkey time in most American homes, with all the usual side effects; sweet potatoes, Brussels sprouts, green beans, mashed potatoes with giblet gravy, stuffing, fruit or green salad, pumpkin or pecan pie with ice cream or whipped cream, followed by that overstuffed feeling and the need for a nap. This all takes place, typically, in the company of family and friends, and frequently with the added ingredient of football games.

There are, of course, many, many things we can be thankful for this November, in spite of the general malaise that has hit us hard over the past two or three years. Many aspects of what we consider the “good life” have shifted for the worse, and far too many people may be both hungry and homeless tomorrow, which should be cause for shame in this nation. But the fact that one of our two nasty wars is drawing to an end and thousands of young men and women will soon be taken out of harm’s way is cause enough to be thankful.

I’ll also remind myself tomorrow to be thankful that I live where I am free to vote as I please or voice my dissatisfactions without fear of recrimination, and try to not to think about all the rhetoric, smearing, name-calling and empty promises we’ll have to put up with during the coming months.

This is also a good time for me to say “thanks” to all of you readers who email and call me with comments, recommendations and recipes. As any writer will tell you, we all crave hearing from readers, and yes, even when the comments aren’t necessarily favorable. I’d like to wish you all a very happy Thanksgiving; may your day be filled with good food, family and fine friends.

RECIPES

Fortunately for vegetarians, there are so many excellent traditional side dishes that usually accompany turkey on Thanksgiving Day, it’s easy to forego the turkey. Potatoes, both sweet and white and usually mashed, are expected but if you’d like to come up with something just a bit different, try this outstanding potato combination recipe.

TWO POTATO SAUTE

2 lbs. white-skinned potatoes, peeled and cut into ¾-inch pieces

1½ lbs. red-skinned sweet potatoes (now commonly called yams), peeled and cut into ¾-inch pieces

7 bacon slices, diced

(I know; this spoils it for vegetarians, and you can leave it out but it won’t be as rich and delicious; another sweet potato recipe follows that vegetarians can enjoy)

¾ cup finely chopped onion

½ cup chopped red bell pepper

¼ cup whipping cream

3 T. chopped Italian parsley

Bring a large pot of salted water to a boil; add white potatoes, cover pot partially and cook until almost tender (about 10 min.; don’t overcook). Use strainer or slotted spoon to transfer potatoes to a large bowl. Bring water back to a boil, add sweet potatoes, cover partially and cook until almost tender but still hold their shape, about 5-6 min. (be careful; sweet potatoes cook rather quickly). Drain and transfer to the bowl with the white potatoes. (You can do this a day ahead, cover and chill until ready to use.)

Cook the bacon in a very large skillet over med. heat until almost crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but about ¼ cup of the drippings from the skillet; add onion and bell pepper, cover and cook until tender, about 12-15 min. Mix in potatoes and bacon, cover and cook 10 min. Add cream and cook uncovered until potatoes are tender and coated with sauce, about 3 min. more. Season to taste with salt and pepper. Transfer to a serving bowl and sprinkle with parsley. Serves 8.

Note: If you wish to eliminate the bacon, sauté the onion and pepper in vegetable oil or olive oil and follow the rest of the recipe.

SWEET POTATO GRATIN

1½ cups vegetable broth (homemade or purchased; substitute chicken broth if preferred)

4 t. flour

2 t. chopped fresh rosemary

½ t. each salt and freshly ground pepper, or to taste

3 lbs. red-skinned sweet potatoes, peeled and thinly sliced

1½ cups freshly grated Parmesan cheese

Butter a 9×13 baking dish. Whisk together broth, flour, rosemary, salt and pepper in a large saucepan, until well blended. Bring to a boil, whisking frequently. Add potatoes and bring back to a boil. Transfer half the potato and broth mix to the prepared dish. Sprinkle with ¾ cup of the cheese, then top with remaining potato/broth mix. Cover with foil and bake in a preheated 350-degree oven for 30 min. Remove foil, sprinkle with remaining cheese and continue baking, uncovered, until potatoes are tender and the top has browned, about 45 min. Cool slightly before serving. Serves 8-10.

Because of an unfortunate incident involving green beans when I was a teenager, I’ve had a long-standing aversion to them, and especially to that awful Thanksgiving dish, the dreaded Green Been Mushroom Soup Onion-Topped Casserole.

I’m happy now, however, to tell you that a couple of months ago, in Cook’s Country magazine, I found a recipe that cured my fear of green beans. I thankfully share it with you here.

GREEN BEANS WITH CRANBERRIES, WALNUTS AND GORGONZOLA

2 T. unsalted butter

1 large shallot, sliced thin

2 lbs. fresh green beans, trimmed

¼ cup water

Salt and pepper, to taste

¾ cup dried cranberries

(I use Craisins)

4 oz. crumbled Gorgonzola (or blue cheese of preference)

¾ cup walnuts, toasted and chopped

Melt butter in a skillet over med. heat. Add shallot and cook until softened, about 1 min. Add beans; increase heat to med. high and cook, stirring occasionally, until beans are spotty brown but not fully cooked, 8-10 min.

Stir in water and ½ t. of salt; add the dried cranberries, cover, reduce heat to med.-low. Cook until beans are almost tender, 3-5 min., then remove lid and cook until liquid evaporates and beans are tender, about 1 more minute. Season to taste with salt and pepper, transfer to serving plate or dish, top with crumbled cheese and sprinkle with walnuts. Serves 8.