Happy Thanksgiving everyone!  For those of us used to boisterous multi-generational gatherings and tables laden with everyone’s favorites, this year is a whole new ballgame.

Party of 2 anyone?

It’s the year of the stay-at-home holiday.  But if this is what it takes to get through the season safely, we will do it.  Anne Frank lived in an attic for years — we can forego one day.

In fact, our traditions are so deeply rooted that many of us are still going to make a turkey and some sides for those in our immediate household or in our pod.  We’re taking the meal outside and keeping the hugs in check.

But even if you’re staying safe and hosting a teeny tiny celebration, there’s probably still going to be turkey, yams, mashed potatoes, stuffing, and pie.  Maybe you’re doing a turkey breast only, or perhaps a roulade, which is kind of like a Thanksgiving jellyroll that you just slice and serve.  But even if your gathering is small, someone is bound to pipe up with “Where’s the gravy?”

You can heat up a jar from Williams-Sonoma … add milk and you’re done.  You can skip the gravy altogether, which many do — I didn’t grow up with gravy, and only discovered its virtues when our English nanny delighted us many years ago with her “mashed potato mountains” adorned with rich creaminess from her roast chicken drippings.  No wonder the kids adored her!

So you have many options… or you can make a simple pan gravy, this one courtesy of Sam Sifton, former New York Times restaurant critic and food writer whose little book, Thanksgiving … How to Cook It Well,  has already attained classic status, and whose simple but perfect recipes are just right for us today.

We have much to be concerned about in 2020, but also much to be thankful for, so let’s count our blessings … and pass the gravy.