We are going on the 5th year of sharing recipes and food adventures here on Feast Everyday, and I really appreciate everyone who has participated or followed the blog.
I am finding myself relying on the Recipe Index more and more to look up the recipes we use frequently or ingredients needed for holiday meals while I am shopping.
This Thanksgiving I am using
- Chris's mother's Apple Pie
- Pumpkin Chocolate Chip muffins, minis for the kiddos
- Mrs. King's lasagne for the night before
- Grandma Hall's bread stuffing
- Cranberry Orange Sauce
- Ann's Ultimate Pumpkin Pie (maybe --- I might just stick to the basic - this one is hard to pull off well--
- plus the usual suspects, like mashed potatoes, and a green salad
But this year I am still stuck on what vegetables to make --- which don't either take up my oven while the turkey is still cooking --- or interfere with gravy making on the stove top.
I usually roast brussel sprouts because Tom loves them so much, and sauté another like glazed carrots for color. But they are a hassle to do with everything else going on.
Ideally, I'd like a vegetable (or two) which I could pre-cook, at least partially, and then reheat in the microwave, or keep warm on a hot plate.
Also, while you are cooking this year, please think about taking a photo (cell phone ones are fine) and sharing some of your favorites with us.