As for our dinner, since we have two vegetarians in the family, and one family member who will NOT be talked out of having turkey on Thanksgiving no matter what, I do two main dishes on Thanksgiving (Christmas is all vegetarian and a lot less work). We have, however, reached a compromise with the turkey-lover, in that she buys a smoked turkey from Whole Foods and brings it to our house to be heated up. That and the gravy made from its drippings are the only carnivore foods on the menu.

My vegetarian daughter-in-law sent me a new recipe that she thought sounded good. It’s a roasted pumpkin stuffed with a mixture of cornbread, kale, Gruyere, onions and two kinds of mushrooms, with an egg-custard filling that glues everything together. I do not like kale or Gruyere. Putting the dish together was time consuming but not particularly difficut. I didn’t particularly care for the finished product, but everyone else ate it with every indication of pleasure, so that was good.

The rest was standard issue. My own stuffing recipe (with pecans and raisins and NO GIBLETS), the mashed sweet potato recipe from Cook’s Illustrated, and glazed carrots made in the Instant Pot.

My daughter’s mother-in-law, who lives alone, is always invited and always feels guilty if she doesn’t bring dessert. This year it was low-sugar pumpkin cheesecake and it was delicious.

I won’t mention what the scale said at Weight Watchers today.