Methinks it’s time to start planning our Danksgiving menu for this year. For the farmer and I, Danksgiving marks the beginning of a time we look forward to all year: Fatmas.
Fatmas is our made-up food holiday that goes from that “don’t feel bad about indigenous genocide… because hey, they gave us that corn and shit so they were kinda asking to be shipped off to the shittiest tracks of land and stripped of their sovereignty and their rights to independent education, natural resources and legal recourse” holiday to that other “who cares about asian children being able to get so much as a pee break… because hey, you were so faded on black friday that you’re not sure how you ended up with that ten dollar food chopper put together by little Xi Ling right before her bladder exploded… and at least she had a job” holiday.
For the month of December, the farmer and I are celebrating another incredible harvest by cooking and eating everything we didn’t have time to eat during the growing season. There are no rules and no food morals. Anything goes. I’ll be making some classics from my new holiday cannabis cookbook (which is currently on Sale!) and we’ll be creating some new things that I’ll be sharing over these next few weeks.