The Sandpoint Eater: A season of (really big) thanks

December 3, 2025

By Marcia Pilgeram
Reader Columnist

It’s Thanksgiving week, and yes, I know, I know, every essay and social media post at this time begins with a version of: “What I am grateful for.” But clichés are often truths, and I’m leaning hard into mine. I have so much to be thankful for, and if the holidays aren’t the moment to say it out loud, then when should we, I ask?

Always first on my list is family. All of mine are healthy, and I never take that for granted (including my own health). It’s an increasingly precious thing I acknowledge on a daily basis. My family makes an effort to gather at least once a year. Since many of us planned to travel this Thanksgiving, we gathered last summer to share an idyllic Montana cabin week of (mostly) loving, laughing and, of course, eating. To my absolute joy, all nine grandchildren were present, and each of them seemed to genuinely enjoy spending time with me (yes, even the five teens). Who could ask for more?

Over the years, they’ve grown up in my kitchen, propped on stools and leaned over chairs, helping with simple, assigned tasks. Now, more than half of them tower over me, and need no instructions as they chop, stir and correct a seasoning (to their own liking).

I’d like to think I helped some of these wonderful young people develop a love for cooking (17-year-old Miley has her own Facebook bakeshop page, and commands $42 for a dozen cupcakes). At least a third of them (mostly the boys) can whip out a dozen, savory deviled eggs that are as tasty as any I’ve ever made, and 10-year-old Fern has mastered brown-roux gravy that rivals any whisked by a professional chef.

Fern’s family won’t be cooking this Thanksgiving, as they’re headed south of the border to soak up some sun at an all-inclusive resort. I’ll be transiting to Italy on a Delta flight and can choose between braised chicken meatballs or lemon ravioli — turkey wasn’t even an option on the preorder menu. Though 80% of Americans will be roasting (or deep frying) and carving the traditional fowl at their holiday table, it’s not a requirement. Potato-loving daughter Casey’s family is vegetarian, and I have plenty of carnivorous friends who are opting for other meat choices.

Just yesterday, I got a call from a longtime friend in Missoula who said, “I’m making a ham. Can you suggest a potato side that doesn’t need gravy?” Of course I can. Who doesn’t love scalloped potatoes? I recommended making a pretty hybrid — Hasselback scalloped potatoes. They’re fancy-looking but quite easy.

Not everyone’s holiday plate looks the same; and, truthfully, that’s part of the joy of cooking. When you’re the one who’s in charge of the meal, the holidays have a way of becoming your Olympics, and you’re aiming for gold.

Most people focus on the turkey dinner (me included), and there’s nothing wrong with honoring that classic big bird if it’s what your family loves. But turkey doesn’t make the Thanksgiving holiday. No matter what you’re eating, it’s that feeling, and gathering at a table (small and intimate or large and noisy), that reflects the community sitting around it.

It’s a reflection that shines a light on both abundance and need. Our community is so generous to those in need, and I’m hopeful every household has a bountiful meal to enjoy this week, either in their home and at one of the locally hosted free dinners. And, let’s not forget that Christmas is right around the corner.

Bonner Community Food Bank always plays a huge part in our community’s holiday story. Debbie Love and her incredible team are working overtime to deliver not only festive holiday meals, but also planning ahead for ordinary nourishment needs for when the glow of the holidays is long past.

This time of year, I’m reminded that gratitude isn’t something we just feel, but something we express by doing. It’s in the meals we cook for loved ones, in the neighbors we check on, in the ingredients we share and in the simple act of recognizing that food tastes better when shared, and everyone has enough.

Though I’ve stepped out of my kitchen this Thanksgiving, I’m still thankful for my family — scattered but right next to my heart — as well as a collection of loving friends that continues to multiply since my first Thanksgiving here 30 years ago, and cherished longtime Montana friends who still call from afar with menu questions. I’m thankful for our community that shows up for one another. And I’m thankful that food, humble or fancy, traditional or not, has a way of bringing us together.

No matter how your plates look this year — filled with turkey, ham, tofu roast or, if you’re Casey, at least a couple of potato options (don’t forget the Hasselback scalloped potatoes), it’s meant to be shared. No doubt it will be delicious.

Happy Thanksgiving from afar.

Hasselback-style scalloped potatoes

This potato dish is pretty, delicious and travels well (keep foil covered and wrap in a towel or two for transit). If you want pale and extra tender, keep covered while cooking. For crispy-brown, uncover last 15 minutes or so. Serves 8.

Ingredients:
• 8 medium russet potatoes
• 1 ½ cups heavy cream
• 4 tbsp unsalted butter, melted
• 2 tsp salt
• ½ tsp white pepper
• 2 tsp finely chopped fresh rosemary

Directions:
Preheat oven to 400°F. Generously butter a large table-ready baking dish.

Whisk cream, butter, salt, pepper and rosemary, and heat in saucepan or microwave (don’t let it boil).

With a sharp knife or a mandoline, slice potatoes all the way through into paper-thin rounds. Layer slices vertically in baking dish, in rows or circle. Pour cream mixture over potatoes and, with fingers, rub tops of potatoes with the cream mixture.

Cover with foil and bake 1 hour or until tender. Uncover last 15 minutes for crispy-browned top.

Garnish with rosemary sprigs.