The last couple years I've been making creamy garlic parmesan mashed potatoes--got the recipe from Alton Brown. (Well, from his show and website...it's not like he gave it to me personally.) This year I'm also doing stir-fried eggplant with mushrooms and baby bok choy--Asian flavors, so not really very Thanksgiving-ish, but it's what I cook well and I wanted to do a veggie dish. My Mom's taking care of the turkey.
I'm probably repeating what I wrote last year. At home, we're setting up a Thanksgiving lunch, just me, my mom, and my sister. Going to have spinach lasagna, shrimp cocktail, some rice and veggies, and for dessert, brownies with ice cream. The good thing is that this year I don't have to go to work until later on at night, so we can have a full meal that isn't rushed or anything.
At work, I'm looking forward to trying out the following items from our buffet: citrus salad, Israeli cous-cous salad, salmon with leeks, Virginia country ham, walnut stuffing, sweet potatoes, pasta with mushrooms (forget exactly what it's called), pecan pie, pumpkin pie, and probably a couple of other items. As if I wasn't a big enough fatty already.
I was in Florence, Italy (just got back today) where turkey is an novelty item, so I had salad, salami and cheese, and tagliatelle with sun-dried tomatoes, artichokes, and pine nuts. The pasta was bought from an old woman whose shop consisted of her kitchen window.
My wife and I are thinking we will make it a tradition to skip out on Thanksgiving like this every year.
Lloyd: When I met Mary, I got that old fashioned romantic feeling, where I'd do anything to bone her. Harry: That's a special feeling.
Yeah, the problem with holding on to the puck for two long is that there comes a point where the defenseman will stop skating backwards as much and end up rubbing you out along the boards and just take the puck.