Getting out of bed was soooo hard today.
It’s getting down into the 30s and 40s (Houston, WHAT??), so I doubled up on my comforters and wore sweats to bed and now I remember why I slept with two comforters all through high school. My favorite thing ever is getting under a heavy layer of blankets before going to sleep. So this morning I woke up all snug and comfy and my alarm was the only downside.
On the other hand, I’m not complaining about the cold since I can now look for excuses to turn on the oven. Warm kitchen + baking = winter upside.
And now for something truly fatty…
I signed up to bring an appetizer to my office’s holiday gathering. Two days ago, I fretted over what to bring as my friend and I raided the dairy fridge at Costco. “I was thinking baked brie, but…” My sentence trailed off, the silence longingly filled with suggestions of healthier, less gut-bomb-ish food.
“Oh, everyone loves baked brie,” Shelby said with assurance. And since I’m easily swayed and a 13.5 wheel of brie at Costco is only around $8, I went with it.
Before I left town for Thanksgiving, I had to use up all my leftovers from Friendsgiving.
The day of my flight, the cranberry sauce was the only thing left mostly untouched in the fridge, and I just couldn’t leave it without dumping it into a cake. I was originally thinking some kind of buttermilk crumb cake, but then went with…chocolate.
I don’t really understand it, but there seems to be a lot of haterade surrounding green bean and sweet potato casseroles.
Why?? They’re so delicious. And generally fatty. Doesn’t that mean people should love them? I gather there’s a love hate relationship going on. To which I say, don’t fight it. Just eat cake instead.
Sweet potato casseroles: I’m thinking the negative vibes I’ve been hearing stem from the fact that they’re really dessert dressed up as a side dish, typically topped with either marshmallows or a pecan/brown sugar/flour mixture. This cake is a deconstructed sweet potato casserole that combines BOTH archetypes. Ground pecans, brown sugar and flour are baked into a nutty, lightly sweet cake.
And the frosting! Heidi describes her vanilla mashed sweet potatoes as having the “consistency of thick frosting.” Um, why not? Roasted sweet potatoes are pureed until silky and slathered on top of the cake. Finally, layer of marshmallows are broiled on top until they form an almost crunchy, gooey-underneath, caramelized lid.
It’s not even Thanksgiving yet and I’m already posting what I’ve made?? I guess it’s a testament to how much people love Thanksgiving that I’ve already celebrated Thanksgiving twice with the real day still three days off.
My friend, roommate and I hosted a vegetarian Thanksgiving-themed potluck yesterday and I finally got a chance to make a bunch of mainstream Thanksgiving dishes that I rarely ate growing up. I love my family’s big annual Thanksgiving in L.A. with my mom’s relatives more than almost anything, but there’s something to be said for cooking half of your own Thanksgiving table (said the food control freak).
I spent a lot of time pouring over recipes before deciding on the ones I made, so I’m listing the dishes I made with notes, plus a bunch of extras that are on my list for next year: