Phillips and Blow PC - November 2019

the Phillips and Blow Monthly Bulletin

7700 E. Arapahoe Road, Suite 100 Centennial, CO 80112 303-741-2400 www.phillipsandblowlaw.com

11 .2019

From a Love of Food to a Love of Cooking What Makes Thanksgiving My Favorite Holiday

Before I loved cooking, I loved good food. That’s why even before my Dad started teaching me to cook when I was a teenager, Thanksgiving was my favorite holiday — and my favorite meal! For the past 15 years or so, I’ve snagged every opportunity I could to cook Thanksgiving dinner for my family. Over time, it has not only reinforced my love of food and cooking but also the connections that I have with family and friends. I cooked my first Thanksgiving meal back in 2005. I asked my family if I could host because it was a year when my wife, Julie, and I felt particularly thankful for our circumstances. We were living in Denver, and I had just started going to law school full time. My dad agreed to cover the cost of my classes, and Julie’s parents were letting us live in a house they owned in the Denver area, saving us the cost of renting a place. Because our family was doing so much to support us, we felt like hosting Thanksgiving would be a great way to give back. timelines for cooking. It was a lot of work, but I had fun doing it. I had to soak the Virginia ham for days because it was salt-cured and hard as a rock. I also ordered a “heritage turkey” for the main course. For those of you not familiar with what that is, you can supposedly trace a heritage turkey’s lineage back to the ones served at the first Thanksgiving (marketing nonsense I’m sure). Regardless of whether or not that’s true, they’re a lot more expensive than regular turkeys, and the meat is a little on the gamier side. I don’t know if I could ever justify getting one again, but I wanted to go all out my first time cooking Thanksgiving dinner. Long story short, it was a hit, and now I cook every Thanksgiving. I planned the dinner for about a month, deciding between recipes and creating

Each year, I spend several days preparing the food we will bring on Thanksgiving Day. We keep the meal fairly traditional, with turkey, ham, stuffing, cranberries, chestnuts, and a whole slew of desserts all making appearances. That said, I do like to experiment a little bit during the preparations. One year, I tried deep-frying a turkey, and another year, I tried smoking a ham. But there’s one turkey recipe my family requests that calls for the turkey to be slathered with butter, prosciutto, and herbs all shoved under the skin. It doesn’t look as pretty

as a regular turkey, but it’s incredibly flavorful. I’ve cooked it six or seven times, and it’s a hit every time. Although I try to cook as much as I can each Thanksgiving, I’m certainly not without help. We often spend Thanksgiving with my wife’s family, and my brother in law and mother in law are both wonderful cooks too. Even though he doesn’t work as a chef, my brother in law, Jeff, took chef classes for fun just so he could be classically trained. Over the years, we’ve grown closer often through our mutual love of cooking. So from the food to the cooking and the time with family, Thanksgiving has always given me plenty to look forward to, and I hope all of you have a great Thanksgiving ahead, as well.

“BEFORE I LOVED COOKING, I LOVED GOOD FOOD. THAT’S WHY EVEN BEFORE MY DAD STARTED TEACHING ME TO COOK WHEN I WAS 18, THANKSGIVING WAS MY FAVORITE HOLIDAY — AND MY FAVORITE MEAL!”

– Justin Blow

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