
Happy Thanksgiving, all! This may be the most prepared I've ever been for a Thanksgiving dinner. Arguably over prepared, if you ask the slowly softening beets in the bottom drawer of my fridge. My fiancée and I figured out our menu over two weeks ago, we finished up most of the shopping that following weekend, and I spent some time this weekend in the kitchen! Honestly, I might be a little bit bored tomorrow since there is so little cooking to do. I'm thinking I'll use my free time to hunt down a streaming of the National Dog Show online.
We're munching on some new recipes, and some old classics. Here's what we're cooking:
- Butternut squash soup from Moosewood | I haven't made this recipe before, but Moosewood is always a win in my vegetarian household
- Potatoes gratin | This is my favorite scalloped potato recipe, and not just because it's stupid easy
- Roasted beets from A Clean Bake | Fun fact: I've never roasted beets before. I've never cooked them at all! Which is a shame, because I have always loved a good beet. It's what I'm most excited about cooking tomorrow.
- Vegetarian roast | No major cooking here, we're just popping a Field Roast in the oven with some cut root vegetables. Btw, if you are a vegetarian who's been burned by the blandness of Tofurkey, Field Roast makes a proper roast you can actually get excited about.
- Pumpkin cheesecake | This will be at my table every year forever and ever and I'm SO PUMPED about eating way too much of it tomorrow.



xoxo,
-m.e.
P.S. You still have time to stitch a few "Get Stuffed" napkins before tomorrow!
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