So, since my last post on Friday, I’ve been grateful to still be alive because this sinus infection and bronchitis I have is kicking my butt. That’s really about all I’ve been up to – trying to get better. So far, it isn’t working.
Instead of whining more, which believe me I can do, I thought we could talk about Thanksgiving because it’s-in-a-couple-of-days-so-I-don’t-have-time-to-be-sick, yaheard?
Anyway, this year I’m doing cranberry sauce (recipe down yonder), Guitar Dude’s Mom’s sweet potato casserole, which used to make me nervous to be put in charge of but then I realized if she didn’t think I could do it justice she wouldn’t have assigned it to me, and my green bean casserole which is totally from scratch – including fried onions, thankyouverymuch – and totally dairy-free for meeeeeeeeeeee. I also thought I’d share this cornbread recipe from last Thanksgiving. This cornbread is ahhhh-maaaazing. This continues to be the most popular post on my blog every single month. You can use this for a base for cornbread dressing, or you can say screw Thanksgiving and eat it with a pot of chili. Mmm mmm…..
I love the cranberry sauce that comes out of the can still shaped like a can. I ain’t too proud. However, I stumbled upon Hazel’s Cranberry Sauce one year when I was trying to impress coworkers with my mad cooking skills, and I haven’t looked back since. I get requests for this cranberry sauce recipe every Thanksgiving and Christmas season. You have no idea how much I wish I could take credit for this deliciousness, but the only thing I can take credit for is finding it, making it the first time, and then spreading it around so more people can enjoy it. You know what? On second thought, I *am* responsible for this hitting a few more holiday tables every year! I posted it last year on my blog, but I think it is worth repeating:
2 cups apple cider
1 1/2 cups white sugar
1/2 cup packed dark brown sugar
2 1/2 teaspoons ground allspice
3/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 (12 ounce) bags fresh or frozen cranberries (I recommend fresh.)
In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick. Transfer to container(s), cool, and refrigerate. This recipe can also be canned for use throughout the year.
So there you have it… a few Thanksgiving ideas to get your mind working and your mouth drooling a bit. I’m hoping by tomorrow I can be grateful for feeling better so I can start cooking some of this yummy food!
PS – On Thanksgiving day, my Cowboys are going to kick some Redskins booty all up and down the field. You heard it here first. That’s right. I said it.
PPS – I like posts with pictures in them, so here are my fuzzy slippers: