Month: October 2017

Thanksgiving Basics–Start Early, Finish Late! (Getting Organized)

Thanksgiving Basics–Start Early, Finish Late! (Getting Organized)

above:  Our son Sean with his smoked turkey a couple of years ago. No gravy joy here, but lots of luscious, scrumptious eating. Buy gravy or make it ahead using roasted wings, etc.

Talking Turkey:  When you buy your turkey, look at the ingredients list on the wrapper. If it says anything other than just TURKEY, you may want to check out another brand. 

                   Halloween Fun Food from Genius Kitchen

As Maria (a la “Sound of Music”) would say, “Let’s start at the very beginning. A very good place to start.” And we all know we can trust her, right?  My theory is that if you start early with a few basics, you can enjoy Thanksgiving from now until the leftovers are long in your tummy or stored safely in the freezer for busy December nights.

Thanksgiving is my very favorite holiday of the year and I want it to be yours, too. I like it to last for days and it should when you consider how long it takes to prepare and make.

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More Time, French Style:  One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce

More Time, French Style: One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce

When one thinks of French food, probably things like wine, cheese, croissants, baguettes, fruit tarts, foie gras, French fries, Coq au Vin, or fill in the blank come to mind.  I’m here to tell you that those things are assuredly there and in spades; you’d be right.

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A Tale of Two Stews: Boeuf Bourguignon and Colorado Green Chile Beef Stew with Butternut Squash (More Time, French Style and Colorado Local)

A Tale of Two Stews: Boeuf Bourguignon and Colorado Green Chile Beef Stew with Butternut Squash (More Time, French Style and Colorado Local)

You may not share my approach to living.  I’m most happy and feel terribly rich when there’s a big pot of something luscious bubbling on the stove–especially on a snowy day.

Enough to feed 12 is about right.  And maybe there’s a bottle of wine airing on the table with glasses perched just within reach. A fresh baguette wafting its bouquet throughout the kitchen. Salted butter, of course. Paris Café music on the Bose, as we’re just back from France:

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