Well Fed

I think I’m coming out of the food coma now, after two days of feasting. It begins Thanksgiving morning when we make up a batch of homemade biscuits for breakfast to eat with fresh spicy Italian sausage, half of which is for the stuffing. It’s just down hill from there.

This year’s meal came off without a hitch. Since we’re still without a working kitchen (no sink, no deal), we relocated to Karen’s house and cooked up a storm. In our ongoing quest to find side dishes that add color and a certain something extra to the traditional poultry and potatoes meal, we chose a few new favorites from years past: mashed rutabaga with ginger and orange, roasted Brussels sprouts with orange, and braised red cabbage. All tasty and terrific.

As we’re fans of the sweet potato pie over the pumpkin, we tried a new recipe that featured a crust made from sweetened coconut. Unfortunately, the pie filling left something to be desired–namely the sweet and spice. Kinda boring but I guess we shouldn’t have been too surprised, since the recipe was called “Not Too Sweet Potato Pie.” We’ll stick to the tried and true next time.

Side dishes and desserts seem to be the area where the quirky family traditions really come through. I’m embarrassed to say that growing up, my family cracked open a frozen block of french cut green beans and cranberry sauce in the shape of a can to round out the biggest meal of the year. I’ll never forget my amazement when I discovered (in my twenties!!) just how damn easy it is to make homemade cranberry sauce. I’ve been trying to make up for it ever since.

So, I’m wondering, what did everyone serve as “sides” and “sweets” to their holiday feast this year?

3 thoughts on “Well Fed

  1. You know, this is the very first year I didn’t partake in the “traditional” Thanksgiving food. Yes, my mother had all the fixins’ (turkey, Virginia ham, stuffing, collard greens, macaroni and cheese… it’s a southern thing) I chose to have nothing but chitterlings instead. My mother only cooks them once a year, usually at New Years, but for some strange reason she decided to make them early. That’s all I had… and I even brought some home with me and ate more that night… and for lunch the next day. I love them! Again, a southern thing.

  2. I have a sterling silver (or maybe silver plated) serving implement that resembles a flat, round “spoon” or spatula with holes in it – some might call it slotted. The handle is somewhat shorter than a normal serving spoon. It is meant to serve canned cranberry sauce and the flat portion is exactly the right size and shape to slice through that cylindrical mass and convey it to the plate. Recipes for the brussels sprouts and braised cabbage, please.

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