From my little family to yours, I hope your Thanksgiving was filled with good food, and good fun, with family or friends, or whomever you love. As for me, I’m thankful for far too many things to list here, but you can be sure that I’m full of gratitude for all around me.
(Okay, okay. I’m going to list one thing. MM is the one I am most grateful for this year. We’ve been working as a team for almost 15 years now, and he’s my rock. I wouldn’t be who I am without him in my life. He’s awesome!)
While this year was once again without extended family, MM and I had fun making roast turkey breast, gravy, mashed potatoes a la MM, and for the first time ever, Brussels sprouts.
If you’ve known me long enough, you’ll know that I’ve not been a fan of green vegetables for most of my life. It’s only been in the past decade that I’ve been expanding my palette to include vegetables I never would have eaten as a child, teenager, or young adult. Garlicky green beans were part of last year’s meal, and broccoli was originally on the menu, but as is starting to become tradition, I wanted to try something new.
So, I went to the tried and true site – SeriousEats.com – and found a recipe that looked pretty simple and could be effective: Oven-Roasted Brussels Sprouts with Bacon. I’m not going to rewrite the recipe here – you’re all too smart for that. It was okay. I may try it again, but I was pretty sad that they didn’t crisp up as much as I had hoped. I’ll have to ask around a bit more about that, to see where I went wrong.
Regardless, dinner was great! Good food and good wine, and a lovely time overall. So, here’s to you and yours!
