Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving. — W.T. Purkiser

This year, as you may already know, Thanksgiving falls on the first day of Hanukkah. By the Jewish calendar, a holiday actually begins at sundown the night before, so the first night of Hanukkah this year is Wednesday, November 27th, and the first day of Hanukkah is Thanksgiving Day. Such a convergence is quite rare. The last time the holidays overlapped was apparently in 1888, and it won’t happen again until 2070. Some have cleverly marketed this unusual coincidence as Thanksgivukkah.

Interestingly, both Hanukkah and Thanksgiving have some similarities. Both are significant cooking holidays. Also, both are great opportunities to bring family, friends and good food together to be thankful for our blessings and share meaningful cultural traditions with family. Whether you’ll be celebrating this Thanksgivukkah with mashed potatoes, latkes or both, I hope you have a lovely time with friends and loved ones. And, if you have time, you can consider this an opportunity to take your culinary adventures to new heights.

How will you be celebrating Thanksgivukkah this year? Do you follow any cultural traditions? What are you planning to cook? I would love it if you post links or descriptions in the comments below. I haven’t yet decided what I’ll be cooking this year. We’re not traveling this Thanksgiving so it will just be my little family of three. Perhaps I’ll try another exotic ancient grain or perhaps something with warm vanilla and citrus undertones? Hmm, not sure yet.

À bientôt,

12 thoughts on “Thanksgivukkah

    1. Hi Shanna, Thanks. Although I’m only cooking for two, and a half, the challenge of deciding on a menu still seems a bit daunting! Good luck developing your menu too and best wishes for a very happy, festive and warm Thanksgivukkah! Martine

      1. Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving. — W.T. Purkiser – I love that you began the post with such a fabulous post! 🙂

        We are having another family over for Thanksgivikkah. First we will do challah, lakes, driedel, crafts, menorah, etc – and then the Turkey Day feast. 🙂 The menu is all planned out and I am excited. Cooking for 2 1/2 – that can be fun, because you can make some gorgeous, small and high quality dishes. Do you eat meat? A cornish hen for you and your husband would be delicious… maybe with pomegranate molasses glaze? 😉

        Be well,

        1. Hi Shanna, your planned activities and meal sound so nice. I’m sure the memories will later be cherished by your children. My little one is still small but when he’s old enough to remember, I hope to have our own family traditions established for warm and meaning holidays as tomorrow. You are right, cooking for 2 and a half SHOULD be fun but somehow I often do better when I have to plan and cook for more. I went grocery shopping for three different meal possibilities!

          I’m a vegetarian and my husband eats meat sometimes, when we eat out. I’m sure he’d LOVE your idea to glaze a cornish hen with pomegranate molasses! 😉 Best wishes for a wonderful holiday with family, good friends, good food and good wine! –Martine

  1. I LOVE the blue and gold on the plates. Very festive. Our thanksgiving is still in the making, I have never hosted one myself. I know what I’m making for desert though haha so typical of me

    1. Thanks Bianca! Do tell, what are you making for dessert??? Everything (dessert or otherwise) you make, cook and bake is always fabulous! The place setting pictured above was from a past Thanksgiving celebration hosted by one of my sisters.

    1. Thank you Laura. Best wishes for a very Happy Thanksgiving to you and yours too! By the way, I like the advice you offered in your post about Thanksgiving–only try one thing new! That’s great as cooking for such a meal can easily be daunting and overwhelming. Thank you.

  2. So, I am re-reading this: ” Perhaps I’ll try another exotic ancient grain or perhaps something with warm vanilla and citrus undertone?” This is reminding me of a lovely Passover dish I make – both sweet and savory – with a quinoa base. You seemed to be channeling Thanksgivikkah, which will not come again for five-plus decades! 🙂

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