Two Things I Learned This Thanksgiving

The two lessons below may seem straightforward, and perhaps well known by my readers. But here is what I learned this Thanksgiving (besides the fact that my 12-14 lb. turkey that I made for leftovers was insufficient. I made it on Saturday, and came home this afternoon to discover that all but the broth is GONE!!!).

Lesson 1. Simple Is Best

I am always looking for new vegetable sides to serve with Thanksgiving. For many years we have made a broccoli-lemon-garlic-parmesan sautee that we love. But not everyone is as crazy about it as we are. So, I was browsing my many recipe-filled magazines and came across a recipe for Roasted Vegetables from Eating Well.  Featuring both garlic and capers, we were pretty sure that we’d love it. Oh, and all it really required was chopping, seasoning, roasting, and then drizzling with a dressing made with said garlic and capers. Easy-peasy, and delicious. And an even better bonus … it was a great way to use the fall vegetables that had been featured in our CSA in the weeks leading up to Thanksgiving. Pics below, check Eating Well for the full recipe.

Not Quite As Pretty As The Professional Photo….But They Sure Tasted Good

Lesson 2. Make Your Own Cranberry Sauce

Nuff said. Why did I ever buy a can?! All you need to do is heat up 3/4 cup of orange juice, add a bit of sugar, some cinnamon and nutmeg, and some grated fresh ginger… Heat until the sugar dissolves…Stir in the cranberries and heat for about 5 minutes or until they “pop.”  If you are so inclined, stir in some pecans or walnuts. My husband has never ever commented on the cranberry sauce. He felt compelled to try this one and exclaimed…”Why haven’t we been making it this way all along?”  Good question, dear one.

 

What did you learn over your Thanksgiving holidays? Hopefully something wonderful.

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4 Comments to “Two Things I Learned This Thanksgiving”

  1. I learned that making pumpkin pie from scratch with kids is so much fun, I think we will have to do it every year. Pressing the pie crust into the pie dish – like playing with playdoh! And scooping out roasted pumpkin mush together … so worth the mess.

    • Ooh..we’ve not roasted our own pumpkin for puree yet, but my husband and I were talking about doing that very soon..while we are still in pumpkin season!

  2. I agree with both of your lessons! What we have discovered this year is that when we have really fresh ingredients, they don’t need fancy or complicated sauces because they taste so good by themselves. As a busy mom, I am loving that! Glad you had a great Thanksgiving!!

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