|A loaf of bread awaiting its e|
I have a basic blueprint that I follow each year when planning menus for major holidays, but I like to change a detail or two, just to keep it interesting.
This year, The Cousins will join us for Thanksgiving dinner, and one of them offered to bring the turkey!
Even with two ovens, it's a tremendous relief that I won't have to strategically time the use of them in order to accommodate something so large as a turkey and still make everything else in time for dinner.
I've been back in fitness mode recently, and I'm trying so hard not to load up on lots of heavy fare.
Even my pared-down menu still threatens the waistline, but not as much as in years past.
|My dad bought this cute little garlic roaster for me a few years ago. Roasted garlic is a key player in my cauliflower pureé, which will be served in lieu of mashed potatoes, much to Morgan's chagrin. (I've promised to make it up to her on Christmas.)|
|What this photo lacks in aesthetic value, it makes up in culinary flair. This ordinary scene will morph into Craig's AMAZING collard greens (Daddy's recipe), sweet potato casserole, & cauliflower pureé.|
|What's fueling my operation today?|
Ethiopia Harar Longberry
|These bread cubes will become my stuffing (Mom's recipe), which will fill rolled flank steak (also Mom's recipe).|
The remainder of today's prep includes making the topping for the sweet potato casserole, blanching brussels sprouts for roasting tomorrow, making cranberry salad, and mixing "pretty" herb butter to display on a cold plate.
Roasted Brussels Sprouts
Sweet Potato Casserole
Stuffed Flank Steak
Whole-Wheat Rolls with Herb Butter
(And from The Cousins:)
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