Thanksgiving Tradition!

Besides food. . .
We often Fast forward to the end. . (click here)
It's the best part!!!

Thanksgiving Prep!

We're so obsessed with the newly assembled kitchen, I almost forgot to jot down Thursday's prep.
There will be 9 for dinner and I've volunteered to make,

-Brussel Sprouts (now don't groan!)
-Hummus (AKA vegan gravy)
-Apple Pie or Cookies (Salt and Pepper Cocoa Shortbreads Baking : from my home to yours / by Dorie Greenspan.)

For the Brussel Sprouts, I've sources these recipes,
Cider Braised Pheasant with Pearl Onions and Apples
Brussel Sprouts with Wild Mushrooms

"Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes."

Read More http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-with-Shallots-and-Wild-Mushrooms-236410#ixzz2ltwIo36U
"In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more."

Read More http://www.epicurious.com/recipes/food/views/Cider-Braised-Pheasant-with-Pearl-Onions-and-Apples-236322#ixzz2ltwBfMyQ

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Storage Guide for Fruits and Vegetables

I saw this handy poster circulating, most recently via SlowFood. Although my freezer is brimming with frozen dried tomatoes, kale, and collard greens. These go into soups, sauces, and smoothies respectively. Here's to learning better food storage techniques,

Explore more infographics like this one on the web's largest information design community - Graphs.net.

Meatloaf Competition!

Yesterday I brought a bottle of wine to enjoy with dear friends and easily extended my invitation to stay for dinner. How could I resist the caucus and voting for the  Meatloaf competition?! Pictured here are the winner, competition founders, and with--90+ years of experience--the tie-breaking voter Grandma Broley--AKA Nana.

Great time had by all! On these occasions, I'm often asked - but I thought you were a vegetarian? My typical response is, I treat meat as a delicacy and will eat some on special occasions. I'm pretty sure some people think to themselves, "That's non-committal", "I expected something more political", then look at my leather shoes, etc. In no particular order, these are the reasons I eat very little meat and fish,

• I've accepted the fact that I'm not very disciplined to do or quit anything cold turkey. Changes in my behavior require a modification of routine over time (stubborn and lazy). I've been conditioned to eat meat since birth so I have a conditioned response, salivation, to the smells of meat cooking, stock simmering, the grill, etc. 
• Cooking meat is much more labor intensive and I've never really enjoyed cooking it safely or "just right". 
• I'd rather pay someone else to cook meat for me occasionally.
• Selectively and humanely killing an animal for direct consumption is one thing but mass animal destruction  and torture does not justify a "medium rare shell steak with sauteed onions and mushrooms." 

This post does not represent a defense on vegetarianism but a checkpoint on where I presently stand on the issue. -- Yes,  this is non-committal!