Image taken from carolscafe.com

When I volunteered to come back to the States, it dawned on me that I’d get to be back for Thanksgiving, my absolute favorite holiday.  Every year, my planning for the Meal to End All Meals starts in October, when I hoard sugar pumpkins leftover from Halloween to use in my pies.  By the week before Thanksgiving, I’m feverishly cooking, prepping, and, sometimes, negotiating with family members.  One year, I had to convince my father that setting up a turkey fryer on a side street in DC, albeit a quiet one, would still probably run afoul of city ordinance.  No pun intended.

A few days ago, I excitedly proposed to my aunt and grandmother that, even though I’m a month behind on preparations, I could brine and roast a turkey for them.  To my surprise, I was met with resistance.  My grandmother was completely unimpressed with the idea of turkey on Thanksgiving, and instead insisted that I make her a standing rib roast.  A standing rib roast.  On Thanksgiving.  It’s practically heresy for the gastronome.

Still, Grammy (we call her Nai Nai in Chinese) is almost 90, and what Grammy wants, Grammy gets.  Yesterday I bought a 7-pound, four-rib standing rib roast, and it’s waiting patiently for me in the kitchen for whenever I decide it’s time to tackle this monster.  I’ve never done this before, and today probably isn’t the day to be experimenting with a giant piece of beef, but I have to.  Nai Nai says so.  (I feel somewhat like the Daniel LaRusso to my grandma’s Mr. Miyagi, as if completing this task will enable me to learn the Ancient Chinese Secret and defeat my bullies, once and for all.)

Today, I’m grateful that my grammy is saucy, so much so that she wants to eat a lot of beef for Thanksgiving.  I’d also be grateful for any tips you might have on roasting this big guy, or any stories about the non-traditional things that you do on Thanksgiving.  Your guidance will ease the pain of not having turkey today, and help me impress my grandma.

Happy Thanksgiving!