It's that time of year again:  the season for excess and debauchery, and hopefully, quality time with friends and family.  I am not going to preach any holiday tips, nor have I looked at any "green" web sites, because I can only imagine the wrist slapping over all these not-so-sustainable practices.  What I will do is discuss what we do during the holidays--sustainable yet sensible, of course--and we'll have some fun while we're at it.

• The turkey:  I understand why folks are all over the $5 Von's birds, or the 37-cent/lb Jennie O turkey at Fresh & Easy.  Trader Joe's has respectable birds that aren't injected with hormones or those other nasties.  We're going to buy a natural heirloom bird from a local butcher.  With a simple brine and herb rub, they are spectacular, and since they aren't bred to have over-sized breast meat, they are not so garish.  Yes, they cost more, but when you buy those cheap turkeys, you are also paying for the brine that you can do yourself, so we're not spending that much more.  Brining is easy:  the hardest part is making sure you have room in the fridge; otherwise you're home free.  As for the gravy, make sure you have good chicken stock, decent white wine, and that your roux making skills are up to par.
• Side starches:  having a home full of folks of Armenian and Korean descent makes for a fun menu.  My kim-chi mashed potatoes are a hit; sweet potatoes are a must, and having the Armenian matriarch make a traditional Iraqi rice dish will surely wreck our waistline, devilishly tasty--just not great if you have a February Brazil trip planned.  We're on the fence on stuffing:  I don't cook it in the bird (the cavity is for herbs, mirepoix, and lemons), because I insist it's tastier cooked separately.  A pancetta-apple-sourdough concoction is in the works if we decide to make it.
• Vegetables:  one advantage of living in California is that we can use the outdoor grill without risking frostbite, freeing up the stove and oven.  My parents will accompany me to the Santa Monica Farmers' Market on Wednesday, so whatever looks good will be put to the fire next week.  I also plan on making chile-roasted acorn squash.  Fresh greens and herbs, piled high, are another Armenian tradition that will go well with this feast.
• Palate cleansers:  For salad, an Asian pear and pecan mixture with fresh greens will celebrate the Golden State.  The best cranberry sauce is home made:  just rinse the berries, slowly boil in water, then add your favorite ingredients.  We're making one with pomegranate molasses, which is easy to find in LA's ubiquitous Middle Eastern stores. 
• Dessert:  I plan on making a fruit compote, a recipe I learned from a certain Nancy in Brentwood, that's easy to make, and is delicious plain, over cake, or served with fresh whipped cream.  Probably a pumpkin pie, perhaps apple . . . if you're cooking the main meal, make it easy on yourself and outsource the dessert.

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