Thanksgiving is one of my most favorite holidays. As someone who loves cooking and eating, it satisfies in ways other holidays (except maybe Easter?) just don't. My problem is this: how can I create a Thanksgiving menu for 2? Almost every recipe I look at serves 6-8, and while I like Thanksgiving leftovers, eating them 5 days in a row is unappealing. My husband and I won't be able to travel this year to be with family and our friends will all be out of town so it's just the two of us. I guess I can just 1/3 the majority of recipes, but I thought you might have some tricks up your sleeves for those of us who won't be celebrating with a horde of people, but who also want to create a lovely and celebratory meal. Best, Robin in Chicago Honey-Glazed Turkey Breast with Roasted Garlic Gravy - This is from the Columbus Dispatch story this week on smaller Thanksgiving feasts. • Skip the turkey and go with roast chicken or Cornish hens. • Skip the poultry altogether and roast a small pork loin brushed with apple cider or lamb chops with garlic. Starch • Sourdough-Sage Stuffing - Also from the Dispatch • Zuni Cafe Bread Salad - This makes a modest amount, but even if it made twice as much you'd want more. • Baked Sweet Potatoes - Just roast one for each of you and serve in their jackets with a little brown sugar and butter. • Roasted Acorn Squash - Cut an acorn squash in half, rub the cavity with some butter and brown sugar, then roast uncovered at 375ºF for about 50 minutes. • Mashed Potatoes - Mashed potatoes are easily scaled down; just boil two or three and whip with butter and cream cheese. • Sauteed Baby Red Potatoes - Boil until barely tender, slice in half then saute in garlic and butter and toss with fresh parsley. Vegetables • Green Beans - Buy whatever you think you can eat and blanch quickly in boiling water then fry with garlic and almonds. • Salad with Pecans, Cranberries and Goat Cheese - If you use some bitter greens and add some orange juice to the dressing, this is well nigh perfect. • Cranberry Sauce - This is easy to make in small quantities; I'll put up a recipe on Monday. • From Gourmet's Dinner for One column, Braised Mustard Greens with Garlic Dessert • Honey Pumpkin Crème Brûlée - This can also be baked in a crust for a more traditional pie. • Sweet Potato Bread Pudding with Caramel Pecan Sauce - This makes a lot, but it would work so well as breakfast... • Pumpkin-Coconut Ice Cream - Full disclosure: this is from my other blog. But I am so enamored of ice cream as a holiday dessert - it's do ahead and keeps well. Also, this recipe goes very well with... • Chez Panisse Gingersnaps - The dough will stay in your freezer for weeks while you slice off thin slivers that bake into perfect gingersnaps. • And if you want to avoid the pumpkin track altogether, I'm a huge fan of this Individual Walnut Cake. It would be great with a drizzle of chocolate.