Readers - Mary and I are sorry that we haven't any good recipes for awhile. My excuse is that I work mostly on my tablet and keep forgetting to try to log onto Blogger from that device. Also, I am sometimes a bit technically challenged and put off trying something new so I won't feel like a failure if it doesn't work. I'll work on taking the plunge!
Mary's excuse is that she hasn't gotten around to retiring yet and is working way too hard. Mary, I wholeheartedly recommend retirement!
I cannot believe that it is almost Thanksgiving. This year will pretty much be a repeat of last year but with a few changes - last year's blog-posts. (the hubs is always asking me to repeat a meal. I do repeat recipes but not always exactly the same. Poor dear, he suffers so - NOT.) Splatchcocked turkey is a keeper and so are the Hasselback potatoes (although I did see a recipe yesterday for sweet and white potatoes combined in a Hasselback recipe. Plain green beans instead of the mushroom and onion version. We will have some variation on cornbread dressing. Veggies and a super easy dip made with feta cheese - recipe below (thank you Cheri!) and some super good gluten free cheese crackers from a Cooks Illustrated gluten free cookbook. I'll share their recipe soon.
Our son will be in the kitchen with me. We were looking at turkey recipes and were intrigued by a couple that braised the turkey in a mole sauce but the hubs vetoed it. So now I am considering a tamarind glaze. Stay tuned for updates!
For dessert I am doing a deconstructed apple pie (thank you for the idea Wendy!) - apple pie filling baked without a crust served hot with vanilla ice cream, caramel sauce and gluten free crumble over the top. Recipes will be shared as soon as I figure them out.
Cheri's Feta Cheese Dip
Feta cheese (about 1 cup - depending on how much you want)
1 clove garlic, smashed
Olive oil, about 2 TBSP
Pulse the cheese and garlic in a food processor until well mixed. With the processor running, gradually pour in olive oil until you get a consistency that you like. Serve immediately or let the dip sit for at least an hour to let the garlic flavor bloom.
Serve with a variety of veggies. It is especially good on jicama sticks.
From Mary
While I am not retired as Meg said, I still have lovely weekend mornings watching the sun come up over the bay - not bad. Meg, your dip recipe and Thanksgiving plans sound great. Because I sometimes like of bit of chunk and color in dip, I might add some thinly sliced green onions and a bit of lemon juice to your recipe. I will add a recipe soon for crackers to add to this appetizer. If you've ever fallen in love with "Raincoast Crisps", this homemade version makes scads, satisfies and is versatile.
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