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We already celebrated Thanksgiving here in Canada last month, but it seems that the American turkey day is a much more serious matter down south. For those of you celebrating Thanksgiving Day today, here is The National covering “The Thanksgiving Song” from the animated sitcom, Bob’s Burgers.
Have I ever seen an episode of Bob’s Burgers? Nope. But I sure do enjoy this short, silly and purposefully morose song. Like cranberry sauce and stuffing, this will be the perfect accompaniment to your bird feast and days of turkey leftovers. And it also serves as a great way to tide us over until The National brings out another great album, which we hope is very soon.
So it is Thanksgiving this upcoming weekend here in Canada, which usually means turkey, mashed potatoes, and pumpkin pie in many households. My sister and I used to make turkey dinners for the family each year, but now that I am based in la belle province, my Thanksgiving meals have been a much small endeavour. However, I still do have a few people dropping in this weekend so I went ahead and cooked up a Thanksgiving Dinner Lite which, in this case, means roasted chicken and a few sides, including an onion and olive tart.
I got this recipe from New York Times’ Mark Bittman, though I tweaked it to make it a speedier and a bit more colourful than his original version. This tart is so well received I have already made it a couple of times for both dinner parties and civilized eating at home. (Eating home alone for me usually entails cracking open a can of beans and dumping it into a pot of frozen vegetables and Campbell’s soup.) I also like to use a roasted bulb of garlic instead of just using raw, minced garlic for the recipe. Today, I made two tarts, as it is so easy to just double the recipe and give one away. See? Very easy to give thanks.