Encore post: The right attitude

This year, Thanksgiving is going to be filled with more gratitude than most, starting with the fact we finally get to gather around the table again with family and friends. Like Joni Mitchell said, "You don't know what you've got til it's gone." The pandemic Thanksgivings reminded us of what we had. And, thankfully, have again.

So let's take this day to reflect on our blessings, hold those here and gone in our hearts, be thankful for all we have, and plot how we're going to slice a bigger piece of pumpkin pie without anyone noticing. Pro tip: turn on the TV and ask if anyone wants to watch the parade. That usually gives you a few minutes alone with the pie.

You're welcome. Happy Thanksgiving.

I don't think there's anyone who knows me, as much as anyone can know anyone, who'd argue the fact that I've gotten complaining down to an art form. I'm not proud.

Anyway, I thought it'd be good for me and everyone within earshot if I tried developing a different skill. So I'm choosing gratitude.

It's dawned on me, more than once, that in the scheme of things - the big picture - I have it pretty damn good in almost every area of my life. Not as good as some, but I'd be willing to bet better than most. And it's not that I'm ungrateful - quite the opposite in fact. But what I do know is I could make a more frequent habit of practicing gratitude. Maybe turn it into an everyday thing, because everyday, there's something to be grateful for.

It could start every morning. My pal Cameron always says any day above ground is a good day. So waking up each morning seems like a good thing to be grateful for.

I don't work in insurance or the fast food industry. I don't work on an assembly line. Not that there's anything wrong with those necessary jobs or the essential people that work hard in them. But I'm grateful I have a job that lets me make up stuff and dress like a fifteen-year old everyday.

I could've wound up working with a bunch of stiffs, boring people who make the long days even more excruciating than they already are. Instead, (almost) no matter which agency I'm at, I'm grateful I get to work with some of the funniest, most creative people in any business.

My wife and kids are healthy and love me.

My two dogs are healthy and love me.

My neighbors are healthy.

I'm finding it's doing me good to have an attitude of gratitude, even for the little things.

Finding a parking space when I turn in the lot.

Not having to wait in the slow line at the market.

Walking up to the washer just as it finishes the cycle.

I'm grateful for my friends, who support, encourage and uplift me in all my endeavors and wild schemes. I mean my current friends. I cut the whiners and complainers loose long ago - no time for them. I'm grateful I did that as well.

So that's all I wanted to say. No snarky post, no quippy little end line tonight. I'll wrap it up by saying I'm grateful to everyone who reads this on a regular, semi-regular or occasional basis.

That's it. Now I'm done with this post.

See? I even gave you something to be grateful for.

Limited menu

I'm married to an insanely great chef. She has a degree in Culinary Arts, she's cooked at the James Beard Foundation in New York and she was a pastry chef at an upscale, white tablecloth restaurant called Amis. She's one of those frustratingly creative chefs who can open a cabinet, see a box of rice, a bottle of syrup and some week-old crackers and whip up a spectacular meal from it. Including dessert.

Needless to say we eat pretty well around here.

You'd think with all the meals she's made for the family, and all the years we've been married, some of that culinary know-how would've rubbed off on me. You'd think that. But you'd be wrong. Cooking wise, I'm still pretty much at the same skill level as when I came into the marriage. One thing I know how to make, and make pretty damn well, is meat squares.

Hang on, I'll tell you.

First you go to the market and get some ground beef. A pound, two pounds, three pounds depending on how many people you're feeding. Then you mix it up with ketchup, onions and some salt and pepper. Mix it up good, and flatten it into a square Pyrex dish. Place in oven at 350 degrees for twenty minutes, then serve to a grateful, hungry public.

I know meat squares isn't the most appetizing name. It even sounds like a euphemism for something far less savory. But when you bring that hot meat square out of the oven—I prefer using the Hello Kitty oven mits—I guarantee mouths will be watering. They may be watering for something else, but still.

The other dish in my pre-marriage repertoire is a little item I like to call the open-face, reverse turkey melt. Here's how it goes.

Take two pieces of bread, I prefer sourdough. Then squirt the ketchup of your choice into a design of your choice on each of the slices. Sometimes I'll make a happy face, other times it'll be the sun with ketchup rays emanating from the sides. One time I tried to do the comedy and tragedy masks, one on each slice. Let's just say tragedy won out.

Next, put a couple slices of turkey on each slice of bread, and sprinkle some shredded pepperjack cheese over each slice. Then put them your toaster oven for four and half minutes at 275 degrees.

When the little bell dings, out comes a hot, cheesy, delicious, almost real tasting meal.

Of course, the good news is I don't have to make a meal for myself very often. It's intimidating being married to someone who can cook anything when I'm only limited to a couple dishes of my own. Don't get me wrong, I can do a few other things. Eggs scrambled or over easy. Put pasta in boiling water. If I'm feeling particularly healthy, even steam some broccoli. But those things aren't my creations. I just know how to do them.

As a gift the wife gave me two cooking classes at Sur La Table not too long ago. I took the first one, which was called The Ten Things Every Chef Should Know.

In my cookbook, number eleven is meat squares.

Leftovers

I know what you're thinking. Here comes a post about holiday leftovers, turkey sandwiches, tryptophan naps and the best way to store pumpkin pie (kidding - there's never leftover pumpkin pie).

As good as that sounds, no. I'm talking about a different kind of leftovers. The creative kind.

Every person who works in the creative department of an ad agency - copywriter, art director, creative director, producer - has ideas, campaigns, starting thoughts, visuals, jokes, taglines, directors and media placement suggestions for work that never was. Work they loved that, for reasons ranging from "I don't get it" to "It'll scare them," in other words the ridiculous absurd, never saw the light of day. Never made it out the door.

Of course, like holiday leftovers, if stored and handled properly you can always heat them up and serve them at a later time. The word for this, in agency parlance, is "repurposing."

I'm a big fan of repurposing, especially in an era of parody products with extremely little to differentiate them except the advertising. Repurposing works especially well if you're lucky enough to draw a good hand and get a creative director that can't remember what they had for breakfast, much less what you showed them two days ago. The campaign they killed on Monday is the same one they love on Wednesday. Second time's a charm.

A lot of people tsk tsk the idea of leftovers, but it's the word that throws them. Just because an idea's a leftover doesn't mean it's not original. Or entertaining. Or attention getting. Or right for the brand. It just means it was killed the first time, and deserves a second chance - which can come in the form of a new client, new creative director or new agency.

And who among us couldn't use a second chance.

Case in point: I just re-read this post and I'd love a second chance at writing it. And if you've read this far, I'm betting you're willing to give it to me.

This way out

I hope you appreciate how long it took me to find a Thanksgiving post picture that not only was relevant, but also looked, if you squint, like a pumpkin. You're welcome. Let's get started.

Today, like many Thanksgivings over the years, I'll be heading down to one of the relatives' homes in Orange County to polish off my quota of turkey (cooked to perfection), stuffing, green beans, mashed potatoes, rolls and butter, pumpkin pie and whipped cream plus whatever other holiday fare finds its way to the perfectly set table.

I do this every year with the family, which is why Thanksgiving always feels a bit like Groundhog's Day. Not the one with the buck-toothed rodent. The one with Bill Murray.

Year in, year out, it's the same people. The same family stories. The same gossip. The same arguments. The same observations. The same questions. After the meal, we all retire to the same living room, sit on the same flattened couch cushions and watch the same TV shows while we all try to recover at the same time from overstuffing ourselves.

There's a certain familiarity to it all, and for the most part, it's fairly enjoyable. Especially the part with the pie.

But every few years, the old adage about how you can choose your friends but not your family roars to life in a loud, opinionated, foul-mouthed, conversation-dominating, high-as-a-kite, thick-headed way.

Not naming names, but there's a relative who in the past has occasionally, whether by accident or intentionally, managed to find the unlocked portal that goes from the deepest pit of hell to the natural world and made their way up to my Thanksgiving dinner table.

And of course, brought their own special brand of misery and "Do I kill myself or them?" to the proceedings.

Anyway, at one point there was some mention this person might be joining us this year. And, as anyone who knows me would expect, I reacted in the most mature, polite, measured, holiday-spirited fashion I know how.

I said if they show up, we're going home.

Then I proceeded to worry about it almost every minute of every day. Figuring how I'd make my stand, recruit my family to join me in storming out (God bless 'em they were all in), and most important, if it happened before we ate, planning where we'd have our Thanksgiving meal. Philippe's was a contender. So was The Venetian. But The Venetian is always a contender no matter what the question is.

In the end, come to find out all my worry was for nothing. This year, the particular individual I speak of has decided to brandish their special recipe for holiday gloom somewhere else.

So now, not only do I get to enjoy the holiday with the people I truly love, I also have one more thing to be thankful for.

A good day for almost everyone

Before.

After.

I'm thankful someone else wrote it

It's the same challenge every year. How to kill the turkey without traumatizing the little girl for life. Wait, that's not it.

No, the challenge is writing a heartfelt holiday message that expresses just how thankful I really am for all the good things I have.

This year, you can read my heartfelt sentiments on my friend's blog since he's expressed exactly what I would've had I written it myself. Which I didn't.

And if you've read my other posts here, maybe that's one more thing to be thankful for.