happy Thanksgiving

To all my friends back home, I hope you had a wonderful Thanksgiving with lots of delectable trimmings. Turkey is a staple, but what you do with the turkey is up to you. Roasting, deep frying (which reduces the cooking time and leaves the breast meat still very lean), and even brining are options available to the chef. And for the vegetarians, there’s always Tofurkey, a soy “bird” that’s actually quite fun.

Stuffing is a necessity. Stove Top may be traditional, but not very fun. My parents reported trying a wild rice, Granny Smith apples, sweet Italian sausage and pecan stuffing, which sounds amazing. (Especially with the Georgian addition of pecans – well done Mom and Dad).

What I miss most about Thanksgiving, though, is the green bean casserole. (Though sweet potato pie and Mom’s mashed potatoes are also great). Cooking canned green beans in canned mushroom soup, topped with canned crispy onions. Perhaps not the freshest dish, but surely it could be updated via the produce section?