There are a couple things that I require for Thanksgiving dinner. Well, more than a few things, really; it turns out I’m somewhat of a traditionalist when it comes to this one particular meal. Who would have guessed? Turkey, stuffing (preferably bread-based, noncornbread, with mushrooms, no meat), mashed potatoes, gravy, cranberry sauce (ahem, canned please; no judging!), brussels sprouts, and pumpkin pie are all required. Anything else is just gilding the lily, as far as I’m concerned (though this year there’ll be kale gratin and an almond cranberry cake! om nom nom. Sometimes gilding is beautiful).
I guess I should talk about it, right? I think I’ve been putting it off because I’m not sure how to say what I think I need to. And I’m not sure what I could say that everyone hasn’t already heard a million times this week. That Sandy, what a bitch.
Let’s be all cliche tonight and talk about how awesome fall is, shall we? Just when you feel like you can’t take another steamy, sweaty, late-summer day, in swoops fall, all shiny and new and brisk. The mornings are cool and bright and require blazers! and scarves!! and boots!!! All which can be shed under the warm afternoon sun…well, except maybe the boots, you should keep those on.
We made it guys. We all survived through one of the hottest, stickiest, most miserable summers in years to this, most perfect of seasons, fall. The sun is warm, but the breeze is cool, the leaves are starting to swirl in the wind and the light through the window doesn’t get any better.
I have a brussel sprouts recipe all queued up for this blog. And not just ANY brussels sprouts recipe, but my all-time favorite brussels sprouts recipe; the one I turn to year after year, Thanksgiving after Thanksgiving, Christmas after Christmas. Unfortunately, those will have to wait, because I just ate this stew and youmustknowaboutit NOW!