Thanksgiving Quandries

For this year’s Thanksgiving meal, I will responsible for cooking. This also includes planning. We all know that the secret to a successful Thanksgiving meal with numerous side dishes delivered to the table piping hot all at once is….more than one oven! Correct? But unless you live in a hotel or you’re just lucky, you’re like me and most likely have just the one oven.

So, in my mental preparations, I’ve determined what I need is one less side dish that requires cooking in an oven. In a quick Google search, I discovered the Pinch of Yum blog and this dish:

bacon-and-brussels-sprout-salad-1
Bacon and Brussels Sprout Salad. Image Source: Pinch of Yum

Doesn’t this look fabulous? The perks: it’s cold and crunchy so no oven is necessary, and it has bacon! Double win.

After discovering Lindsay’s recipes over at Pinch of Yum, I wondered if I, too, could be a food blogger. I’m sure I don’t have what it takes. Seriously though, I could just look at Pinch of Yum’s photos all day long. Everything looks just yummy!

I decided I want to make this recipe in place of the green bean casserole that everyone pretends to like. I’ve tried for years to consume the green bean casserole, placing mere spoonfuls on my plate and leaving them for the last possible moment at which point they were simply too cold to swallow. I have now solved my problem. It’s called Bacon and Brussels Sprout Salad.

If you make this salad, however, don’t be tempted to buy those chopped bags of Brussels sprouts you see at Trader Joe’s, because they are not, I repeat are NOT, the delicate shavings of Brussels sprouts you see in the photo above. And believe me, I’m tempted by the pre-chopped bags. How much of difference is there between chopped and shaved Brussels sprouts? Apparently, a lot. It’s all about the texture, darling, and texture is everything. It always is.

So, how does one accomplish these fine, delicate shavings of Brussels sprouts? I’m so glad you asked. You use a nifty, little cooking tool called a mandoline, which is also capable of crinkle-cuts and playing music if you strum it just so. Kidding okay. Please don’t try that at home.  I understand it’s sharp and possibly a good idea to wear gloves while using the mandoline, so now it seems this recipe has become a bit pricey and dangerous.

Be careful out there. Aside from my this splendid recipe, a tremendous storm is in the forecast in the Sierra Mountains, possibly preventing half our expected party from attending Thanksgiving dinner. While we couldn’t be happier that snow is in the forecast (go snowpack!), it’s coming all at the wrong time. I guess I can’t expect the weather to follow the holiday schedule. Personally, I think the weather knows exactly what it’s doing.

Will I make the Bacon and Brussels Sprout Salad? Will my family make it over the snowy mountain? I just don’t know.

In the meantime, do you happen to have a mandoline I can borrow? Do you eat the green bean casserole? What’s your favorite vegetable side dish?

Wishing you a safe, warm and Happy Thanksgiving if you’re celebrating the holiday. And if you’re not, I still hope you’re happy, safe and warm!

Advertisements

Weekly Photo Challenge: Treat

This week’s challenge is to share your idea of a Treat. Of course, treats and indulgences can take many forms. Mine are of the edible and drinkable variety.

Pumpkin Bread Pudding: Isn’t the little pan just darling? It’s almost too cute to eat. It was delicious, too.
PumpkinBreadPudding


Maple Latte:
This is my favorite coffee drink. Nothing complements a brisk, fall day more than a Maple Latte.

I’m in a state of suspended happiness while drinking one.

What did you say? My car’s on fire! Oh, I didn’t hear you. I was too busy sipping my Maple Latte. 

maplelatte

 

Chocolate Cake: With cake like this, silverware is optional.

Kowazinga 019

For more treats, visit the Weekly Photo Challenge site.