Tag Archives: Thanksgiving

Thanksgiving Prep: Procrastination Station

Well, holy hell. Thanksgiving is next week.

Or depending on when you start your calendar, this week.

I’m hosting. I think.

If all goes according to plan, my parents are going to be arriving on Tuesday for Thanksgiving. Because I’ve been in the middle of some hot and heavy production, I have been procrastinating my ass off on my Thanksgiving planning. 

So, everything is pretty business as usual!

Thank goodness for the New York Times.

If you haven’t signed up for their NYT Cooking emails, you should. They’re written so well–signature NYT combination of cool wit and great information. But they also are chock-a-block full of excellent ideas. Weekend meal suggestions, what to cook on a busy weeknight, how to plus-up that Friday night takeout pizza, and yes, even what to cook for major holidays.

They’ve created an amazing meal planning website for planning your hosting needs. It’s located here

Just answer 5 quick questions and instantly, you have 16 recipes to choose from. Will you use them all? Likely not. But it’s an excellent jumping off point. In fact, it’s where I’ve found the green bean casserole recipe I’ll be trying out this week. A nod to nostalgia with some updates that will hopefully satisfy every palate. (I’m mean you, Dad.)

The Thanksgiving Recipe Collection Carousel is located here. You can browse turkey recipes, side dish recipes, stuffing recipes, etc. You can also access their how-t0 guides for various Thanksgiving tasks: roast a turkey, make stuffing, make pie crust. 

A gift from me to you, fellow procrastinators.

Cause if we’re being honest. You’re reading this post and not working/cleaning your house/going to the gym or any of the other myriad things you’re supposed to be doing.

People after my own heart.

 

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Take Your Children To Work Day: Chicken Tinga Tacos

Today is Taco Take Your Children To Work Day. So it seems only appropriate to have a post about MyFakeFoodDad, Dave.

Few of you have had the privilege of meeting my dad, but to know Dave is to love Dave.

Do you doubt? Let me explain. Meet Dave.

He doesn’t look like he’s having fun, but he is.

He worked on the railroad for his whole career. He can identify the meaning of a train whistle just by its sound. Now that he’s retired, he’s building a model railroad loosely based on the railroad where he worked when he met my mom. Pretty romantical, if you ask me. Also, nerdy. Old white man hobbies, amiright? (Don’t think he’s not reading this. I would say and have said this to his face. Love you, Pops!)

Dave loves Magnum P.I. and The Rockford Files and has instilled in me a healthy love and respect for both. We watch The West Wing every Thanksgiving, Die Hard every Christmas, and Nacho Libre every Easter. For that is how we do.

Dave will do most anything for a joke (sound familiar?), but he’s also really very thoughtful. He’s a long time reader of the Wall Street Journal and always keeps an eye out for articles that would interest me (and my friends). Theatre! Fashion! Production! Television! Recipes! So many recipes! All of the recipes!

A recent article he shared is about the culture of tacos in America. I love that sentence so much that I’m going to write it again. A recent article he shared is about the culture of tacos in America. The summary is that we’re starting to see a trend back toward the traditional roots of the taco and away from the culture of Anything Goes tacos. No, I don’t mean Cole Porter tacos. (That was for all you musical theatre nerds). What I mean is a taco where anything goes, like Doritos Locos tacos, Korean Barbecue tacos, or Tex Mex tacos. These things may be delicious, but they are not authentically Mexican in either flavor profile or ingredients.

The article included a recipe for Chicken Tinga Tacos from Bajo Sexto Taco in Nashville. Run, don’t walk, to make these for Cinco de Mayo. Or any day de Mayo. Or venticuatro de abril. (That’s tomorrow, people.)

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They are deeply soul satisfying. The sauce is spicy with a sharp bite from the vinegar, which cools off instantly from the creamy avocado. I paired it with a grilled Mexican corn salad and some chips and guac. Because duh.

I guess what I’m trying to say is that. Tacos are the best. My dad is the best.

I just can’t decide which I love more.

Chicken Tinga Tacos from Bajo Sexto Taco via wsj.com

  • 2½ pounds boneless chicken thighs
  • 2 tablespoons olive oil
  • 1 white onion, thinly sliced
  • Sea salt and freshly ground black pepper
  • 2 teaspoons water
  • ½ (7-ounce) can chipotle chilies in adobo sauce
  • 5 garlic cloves, finely chopped
  • ¼ cup distilled white vinegar
  • ¼ cup canola oil
  • 12 fresh corn tortillas, warmed
  • 1 avocado, sliced

Preheat oven to 375 degrees. Roast chicken until mostly cooked but still pink and juicy, 25-30 minutes. Remove from oven and let cool slightly. Once cool enough to handle, shred meat coarsely.

Meanwhile, caramelize onions: Heat olive oil in a small saucepan over medium heat. Sauté onions, tossing to coat with oil, until softened, 10 minutes. Add a pinch of salt and 2 teaspoons water, then reduce heat to low, and cook, stirring frequently, until tender and deep golden, 20-30 minutes more. If pan becomes dry, add water, 1 teaspoon at a time, to prevent burning.

Make sauce: In a blender, process caramelized onions, chilies with sauce, garlic, vinegar and a pinch each of salt and pepper until smooth.

Heat canola oil in a large skillet. Once shimmering, add sauce and cook until rust-brown and thickened, 3-4 minutes. Add chicken, stir to coat, and cook until no longer pink, 3-4 minutes more. Season with salt and pepper. Serve chicken on tortillas with a slice of avocado.

Mexican Corn Salad from Bon Appetit

  • 4 ears of corn, husked
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon paprika
  • 1/8 teaspoon of cayenne pepper (optional)
  • 2 ounce Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
  • 2 tablespoons chopped fresh cilantro plus more for serving
  • Kosher salt, freshly ground pepper

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.

DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.

Guacamole from The Barefoot Contessa Cookbook via FoodNetwork.com

  • 4 ripe Haas avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot pepper sauce
  • 1/2 cup small-diced red onion (1 small onion)
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

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Thanksgiving Again: My Menu for 2015

It’s that time of year again. Time to invite your loved ones over for a very special meal: Thanksgiving.

I wish my guests were as hairy as that bunny.

Wait, that’d be weird.

Nope, that would be awesome.  

Anywho, I’m starting to put together my Thanksgiving menu. (I’m hosting this year. AHHH!!!) Menu looks like this right now:

  • Starter:
    • Fennel and Carrot Soup from Bon Appetit
      • we started including soup after a Thanksgiving years ago at my dad’s coworkers house. The woman had totally mistimed the meal, bless her heart. So, everyone sat at the table (awkwardly) and waited (awkwardly). Her child leaned over to me at one point during this awkward waiting and said, “Why aren’t you eating?” To which I replied, “Because there’s nothing to eat!” BUT this woman did serve a pre-meal soup and it was a lovely opener to the dinner.
  • Main:
    • Turkey of some kind, roasted…but in like a really cool/delicious way
      • Crispy skin of the UTMOST IMPORTANCE
    • Grandy’s Stuffing from Food 52
      • I don’t know who Grandy is, but this recipe looks baller. Homemade sage sausage with cheap-ass white bread? Do want.
    • Smothered Country Green Beans from Garden and Gun
      • Listen. I’ve got to stop fucking around with a good thing. Green bean casserole from a can? Delicous, but we can beat it. Fancy version of green bean casserole from Bon Appetit? Let’s just say Dave didn’t like it. Al dente green beans are NOT his thing. But this version gives you greenbeanitude, pork fat and none of the texture. What’s not to love?
    • Other sides:
      • Mashed Potatoes
        • Essential
      • Cranberry Something?
      • Another vegetable?
      • Bread of some sort?
  • Dessert: Salted Caramel Apple Pie from Four and Twenty Blackbirds (via Cooking Channel)
    • I think my parents will love this or hate this. I’m going to go with love….but I’m probably wrong here. They don’t like things that are too weird… but….salted caramel is perfection.

I think you’ll all agree that my menu is basically done.

Hey, at least I have a turkey ordered.

And, naturally, I’ve ordered tiny hats like the hamsters in the video have. Priorities, y’all.

What’s on your menu? What delicious thing am I totally overlooking or completely forgetting or otherwise don’t know about?  

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Bits and Bobs: My First Month in RVA

I’ve been saying to myself, “I have to write a blog post. My fans need me.”

But in reality, I’ve had nothing to which I wanted to dedicate a whole post. Please get off my jock, fans. I just want a normal life.

My friend, Anna, is always really incredible about writing about the bits and bobs in her life for her blog Curiouser and Curiouser. So, inspired by Anna, I give you highlights from my first month in Richmond/my life/my binge-watching of Top Chef.

  • No, really, I’ve watched every episode of Top Chef. I’m not kidding. I started from the beginning and just plowed on through. I think I started right before I moved…but even so, that’s PROBABLY an unhealthy level of TV watching. (Who are you to judge, weirdos?) Even the seasons I didn’t like originally had merit when I watched it again. What’s next for me? A season of MasterChef. DONE. Now onto MasterChef Junior and Hell’s Kitchen. And of course, the current season of Top Chef. Perhaps I might try a non-food show. But…I’d have to pay so much more attention…
  • Thanksgiving is in the air and I’m not upset about it. I love Christmas. But the fact that Christmas is trying to push Thanksgiving out of the way? Thanksgiving needs to hit Christmas in the face with a shovel. Defend November, Thanksgiving. I’ve already started fantasizing about my turkey day menu and have made my first stuffing of the year. I’m hosting the meal this year (in addition to cooking….like every year, MOM), so the research starts NOW.
  • I went on an oyster crawl. I remember eating my first raw oyster. I was on a shoot and we were at Bobby Flay’s Bar Americain and my former boss was scoffing that I’d never had a raw oyster. I remember trying it and distinctly NOT liking it. Cause it’s weird. (Seriously, who is the first person who saw an oyster and said, “I better eat what’s inside there.”) Now, I can’t get enough of them. My friend Melissa organized an oyster crawl because Richmond has enough places that serve oysters that you can organize a whole crawl. MMHMM. The stand out was Rappahannock, an oyster bar whose owners are cousins that took over their grandfather’s oyster farm. The story is great, the food is greater. Order a dozen and the shrimp app, and be sure to chew on a licorice root just to see if it tastes like anything. (IT DOES, YOU GUYS, I SWEAR.)
  • I went to a food festival alone. Richmond had their inaugural Fire, Flour & Fork, “a gathering for the Food Curious,” a few weeks ago. I wanted to go and since I have like three friends (hey, it’s more than 0!), I went alone. The meal was stunning. The chef is a guy named Justin Carlisle and he’s got a tiny restaurant in Milwaukee called Ardent. He brought his farm-to-table philosophy to Richmond. Farm-to-table is really an understatement. It’s farm-to-table meets nose-to-tail. It’s farm-to-tail eating. Nose-to-table? (Weird.) He’s sourcing everything local, but not because it’s trendy. Because that’s the only way to truly understand your product. Every bite I ate was better than the last. The homemade muenster cheese was perfection. Mild and creamy and when paired with their milk bread (FROM THE SAME COWS?!), perfection. If you’re in Miwluakee, go. Make a reservation, it’s tiny! Also, it was kind of fun to go alone. I sat with a couple of gramma aged ladies and they were really nice. You can’t have a BAD time at something like that.

 

 

Those are my bits and bobs for now. Go make friends with a random old lady and chew on some licorice root.

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Ooh, heaven is a place on earth: Publix

I think it’s safe to say that there are a few things people are willing to come to blows over in this world: college football (SEC fans will fight you), family drama (your dad’s new girlfriend who is two years younger than you will fight you), and grocery store supremacy (I will fight you).

Now, I am perfectly willing to let each person have his or her own opinion. I just happen to know that my opinion is the correct opinion.

You can keep your Harris Teeters, your Trader Joe’s and even your Wegmans. The greatest grocery store on the face of the planet is Publix.

And it’s coming to Winston-Salem.

Publix!!!

Publix!!!

It’s not to say that those aren’t good grocery stores. Frankly, Wegmans isn’t good. It’s amazing.

But Publix far surpasses all of them. (Hell, Buzzfeed agrees.) But let me explain, if you will. Which you will, because this is my blog and I’ll cry if I want to.

Publix is a southern grocery store chain that is FINALLY expanding to North Carolina in 2014 and to Winston-Salem in 2015. I’ll pretend I’m unbiased when I go into the details but I’m not, so let’s not kid ourselves.

Publix a beautiful, clean grocery store. Is it weird to call a grocery store beautiful? Yes. If it was a normal grocery store. But Publix is a way of life. Publix is where shopping is a pleasure. And it is. (No seriously, it IS a pleasure and that line is their tagline.) You go in, you get a cup of complimentary coffee, you walk through the lovely produce and the easy to understand aisles. Sometimes when my dad is shopping there, he sends me pictures of the lovely produce. And it soothes me.

Their staff is incredibly friendly. One of my best friends, Lauren worked there all throughout high school. And Lauren is really nice. She’s one of my best friends, y’all. So you can trust me. Friendly staff. CHECK.

They know how to brand themselves. The packaging on their store brand is simple and clean. I’m a label whore and I would exclusively buy their store brand.  Their Thanksgiving commercial is still one of my favorite commercial of all times. And since it is now officially pre-Thanksgiving (IT IS NOT CHRISTMAS YET, PEOPLE), we can watch said commercial.

True story: Publix actually sold a version of the salt and pepper shakers from the commercials and they sold out immediately. They were impossible to find. They made another set at Christmas where the characters were dressed up as Santa and Mrs. Claus. This is how much people love Publix.

In conclusion, Publix, we await your imminent arrival. With your Publix subs. And your chicken fingers. Your cookies. Your complimentary coffee. Your amazing store brand. Your price + value + service. Your pleasurable shopping.

There’s nothing more I want from you. Except to be here way the fuck sooner.

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Thanksgiving Recap: Sweet Potato Casserole with Coconut

I’m pretty sure I’m going to get arrested for breaking some sort of Thanksgiving law here, but I don’t love sweet potato casserole.

Don’t get me wrong. The recipe that I made this year was both real and simple, living up to the name of magazine from whence it came. It tasted good. But I’m never going to want more than one spoonful of the stuff. One spoonful of sweet potato casserole is enough to get me to next Thanksgiving.

If it were up to me, I wouldn’t have made the sweet potato casserole.

Funny thing was… it WAS up to me. But my mom wanted sweet potato casserole. And you’ve gotta dance with the mother that brought ya into this world.

Like I said, the casserole is good. The author of the recipe noted her family’s tradition of arguing over whether or not this is dessert or a side. So, beware, Wilfred Brimley: this thing is sweet.

But, it’s also convenient. It can be made a day ahead. So that’s exactly what I did. And I used my Gramma/sous chef to cut all the potatoes and wash all the dishes. Y’all, I’m pretty sure we should ALL be cooking with old people as our assistants. They might have to stop to take a pill every hour, but they’re VERY helpful in the kitchen. And they love you.

Lens Flare.

Sweet Potato Casserole with Coconut, from Real Simple

  • 3  pounds  sweet potatoes, peeled and cut into 1-inch pieces | It does not need to be exact, as my Gramma (jokingly) asked me. Just similar in size and shape so the potatoes cook evenly at the same time.
  • kosher salt
  • 1  cup  sweetened shredded coconut
  • 1/2  cup  packed light brown sugar
  • 1/2  cup  chopped pecans | I’m a southern girl, so I say pe-CANS. My Gramma from Northwestern Indiana says pe-CONS. Let’s call the whole thing off.
  • 1/2  cup  granulated sugar
  • 1/3  cup  whole milk
  • 1/2  cup  (1 stick) unsalted butter, cut into pieces
  • 3  large eggs
  • 1  teaspoon  pure vanilla extract

Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.

Meanwhile, heat oven to 325° F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt.

Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth.

Transfer the mixture to an 8-inch square or another shallow 2-quart baking dish and sprinkle with the coconut mixture. Bake until heated through (tent loosely with foil if the top browns too quickly), 30 to 35 minutes.

The casserole can be made up to 1 day in advance; refrigerate, covered. On Reheating Day, bring to room temperature, then reheat, covered, at 350° F until warmed through, 15 to 20 minutes. If you pull it from the fridge and stick it in the oven immediately, it will be cold in the middle. Oh yes. It will be.

It’s quick. It’s easy. And while delicious, I want nothing to do with it until next Thanksgiving. That’s the NEW Thanksgiving law.

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Thanksgiving Recap: Gingerbread Cupcakes with Orange Icing

To quote middle aged ladies from accounting with pictures of Channing Tatum taped up to their desks who go out to lunch only on special occasions, let’s start with dessert!

On the Wednesday before Thanksgiving, Mom made a blueberry pie. Not exactly in season, but it’s dad’s favorite. And it’s the best dessert for eating in the morning and pretending like it’s breakfast. Pie breakfast is the best breakfast. 

I decided I would knock out the gingerbread cupcakes that I had watched Ina Garten so breezily make a week before. My god, this IS easy, Ina! But you and your rhetorical questions lulled me into a false sense of security.

As this was a brand new recipe for me, I actually read it 3 times before I made it. This did not prevent me from completely leaving out a step. Imagine what would’ve happened had I only read it once. …Oh, the humanity.

Gingerbread Cupcakes with Orange Icing, from FoodNetwork.com

Ingredients

  • ¼ cup dark rum or water | Let’s not kid ourselves. I used rum. Why would anyone use plain water?
  • ½ cup golden raisins
  • 1 stick unsalted butter
  • 1 cup unsulfured molasses
  • 1 cup (8 ounces) sour cream | YOU, sour cream. You will be my demise.
  • 1 ½ teaspoons grated orange zest
  • 2 1/3 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • 1/3 cup minced dried crystallized ginger (not in syrup) 

For the frosting :

  • 8 ounces cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • ½ teaspoon orange zest
  • ½ teaspoon pure vanilla extract
  • ½  pound confectioners’ sugar, sieved | Genuinely think I forgot to sieve/fluff my sugar.

For the decoration:

  • 6 pieces dried crystallized ginger (not in syrup), sliced in half | My mom says she buys hers at Homegoods. Also, crystallized ginger a good remedy for upset stomachs. The more you know.

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Like a boss.

Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. When you do this at 10 am, you will feel like you are bending the rules of society. Go with it.

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Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.

OR. If you are like me. You will FORGET to mix in the sour cream and orange zest. You will feel confident! You will feel plucky! And then you will deflate, after you complete the next paragraph and you realize that you still have sour cream sitting on the counter.

Sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. 

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OH SHIT. The DAMN sour cream. At this point, my first instinct was to do what I always do when there is an emergency: tell my dad. But since this was an emergency of baking and not one of banking or braking, he could not help me in the slightest and told me to ask my Gramma. She said, “well, don’t tell your mother you messed them up and add the sour cream and orange zest in now.” So, I did. And, it worked. Phew. How did it look? Let’s not focus on that.

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Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.

Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan. 

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For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined.

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Add the sugar and mix until smooth. I had some lumps, probably because I forgot to sieve/fluff my confectioner’s sugar. I tried to whisk them out, which might have thinned the frosting out a bit too much. But it tasted great. 

When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

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Despite my best attempts to screw this recipe up, I actually could not. I even had more batter left over after I made the 12 cupcakes the recipe calls for. So, I made a tiny loaf of gingerbread. This cupcakes were the good kind of dense and a little spicy. The frosting was light and sweet. It had great balance and it tasted like fall. 

My folks liked it. Gramma liked it. I liked it. I even think the ladies from accounting would like it. Not more than Channing Tatum, though. I mean, did you SEE Magic Mike? He was MAGIC.*

 

 

 

 

 

*I did not actually see Magic Mike. It was like Harry Potter, right? 

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Thanksgiving Recap: I did it. Burned, Bruised & Broken. But I did it.

Hi people!

(Did you read that in a Michelle Tanner voice? I hope you did, because that’s how I wrote it.)

Well, I did it. I made the foods. And they were good. And when you read through the list of casualties, they’re not nearly as bad as I expected. 

I had:

  • 2 migraines
  • 1 fight with my whole family
  • 1 fight with just my mother 
  • 1 foot burned with hot oil while frying shallots (who does that?)
  • 1 middle finger slammed in the folding door of the spice cabinet, which ripped the skin off 
  • 30-ish f-words said in front of my Gramma, due to aforementioned foot burning and middle finger slamming 

Mom made a blueberry pie, our go-to stuffing and the gravy. Gramma made the mashed potatoes, helped prep everything and washed 10,000 dishes. But other than that, I did the rest. Like a boss. 

My plan is to recount all the hilarious tales and recipes, one a day for this week. There’s some good stuff in here, especially since we’re just starting the holiday season. Maybe something to try yourself! Maybe something you can burn yourself with or slam your finger while making! Please, be as dumb as me! 

First up will be Barefoot Contessa’s Gingerbread Cupcakes.

I started so confident. And immediately fucked them up. 

Stay tuned! 

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Ok, I think I’ve got a plan. Commence throwing up.

Alright. I think I’ve got a plan here.

Here’s the menu, after a few handy dandy white out tape deletions.

Yes, that is a picture of me behind the menu. Yes, it is from college. Yes, I did look thinner. No, I would have used a word MUCH stronger than asshole.

The hardcore cooking starts tomorrow. Right after Thanksgiving church. Y’all didn’t know about Thanksgiving church? Guess I won’t need to save you a seat at the fried chicken and bacon picnic in heaven.

Will keep you posted. And will certainly write up my successes and failures.

Happy Thanksgiving, fake food friends. I’m thankful for you. Now, go fight with your family! Lord knows I will! 

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Update: Thanksgiving Can’t Hardly Wait…to start

My dad sent me an email today about a couple Thanksgiving recipes from the Wall Street Journal that he was going to save for me. Which is pretty good, because this is what the menu looks like now:

Turkey made in some way, maybe Alton Brown’s brine?
Mac and cheese
Green beans
Another vegetable
Cranberry conserve from Barefoot Contessa
Can of cranberry sauce (back off, I love it)
Mashed potatoes and gravy (Gramma)
Some sort of Stuffing
More foodstuffs
Dessert

Sounds pretty vague to me. Good thing Thanksgiving is a good….OH HOLY HELL IT’S ONLY 5 DAYS AWAY.

Vomit vomit vomit.

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