 |
| my perfect plate, a big plate, but just one plate |
 |
| potatoes washed |
 |
| sauce with butter, cheddar, onion and sour cream |
 |
| casserole ready to go in the oven |
 |
| yams |
 |
| peeled and cut |
 |
| I finally used the vintage enamel paella pan Mom gave me a few years ago |
 |
| sauce with butter, brown sugar, milk, maple syrup, and salt |
 |
| ready to go in the oven |
 |
| turkey breast in the refrigerator |
 |
| glass of wine for the chef - juice glass doesn't tip over as easily as stemware |
 |
| chanterelle mushrooms, shallot, and thyme |
 |
| in a saucepan with butter and wine |
 |
| mushroom relish for the green beans - my solution to green bean casserole |
 |
| fresh green beans |
 |
| Lulu loved playing with her bean |
 |
| food ready to go in the oven, and a clean kitchen! |
 |
| let's get some color on that bird |
 |
| spuds two ways, cheddar sour cream au gratin, and baked candied yams |
 |
| Lulu got her first taste of roasted turkey. She gobbled it up! |
 |
| More turkey please! |
 |
| blackberry lemon chess pie for dessert |
I was disappointed that we didn't have any yams/sweet potatoes this year!!! Love your kitty with her bean.
ReplyDeleteSo easy, there's no reason ever to have canned. The topping/sauce was a stick of melted butter, 2 cups brown sugar, 1/4 cup milk, 2T good maple syrup, 2T salt. Bake uncovered at 350 for 45-min to an hour, gently tossing every so often to keep the yams coated, cook until sauce is reduced, bubbly and the yams are nice and tender.
DeleteThanksgiving food is great! This was my first year in 13 years eating the turkey after my years of vegetarianism and raw veganism, and I ate well this weekend!!
ReplyDeleteI am glad that Lulu also had a great of a time enjoying your Thanksgiving prep as you did the final plate of variety!
ReplyDelete