A Spanish Colonial Thanksgiving Feast

True to my non-conforming roots, I usually cook something a little bit different for Thanksgiving. Last year I opted for a Native American feast, researching traditional recipes from different tribes. Here's what I made...

Wild Sage Bread, Pueblo (New Mexico)
Corn Soup with Venison, Oneida (New York)
Baked Pumpkin, Ojibwa (Ottawa, Canada)
Cornbread-Stuffed Pheasant and Duck with Blackberry Sauce, Cherokee (Texas)
Marinated Quail, Comanche (Texas)
Wild Rice, Passamaquoddy (Maine)
Wilted Dandelion Greens, Cree (Quebec, Canada)
Berry-Cornmeal Cobbler, Abenaki (Maine)
Fresh Herbal Tea, Modoc (California)

This year, since Riley - along with every other fourth graders in the state - is studying California history, I decided to create a menu based on Spanish colonial foods. I'm starting with a copy of Encarnacion's Kitchen: Mexican Recipes from Nineteenth-Centry California that I picked up yesterday at the Cooper-Molera Adobe.

I haven't quite decided on the menu; I'll keep you posted. But Riley agreed to embroider something on the placecards. This is gonna be fun!

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