Wednesday, November 24, 2010

Let the cooking begin!

I'm a few minutes into cooking this year's Thanksgiving feast and already I am having to improvise...I thought I would start with the cranberry sauce. That's easy to knock off the to-do list before the school bus comes rumbling up the street. My itunes workout mix is cranked up. Happy cooking music. After sneaking out for an hour and half of paddle tennis this gorgeous Fall morning, I am ready to come inside and start whipping up side dishes. No port wine on hand, so instead I've got a mixture of brandy and cointreau reducing. Kitchen smells amazing. I am operating with my friend's mantra that Thanksgiving is "really just dinner with a few extra sides". So here we go! I'm sticking to the plan I wrote about a few days back: turkey, gravy, stuffing, green beans with walnuts and frizzled onions, roasted brussel sprouts with lemon zest, maple mashed sweet potatoes, regular mashed potatoes with fresh herbs, cider-braised cabbage for something tart and this delicious cranberry sauce with cointreau and brandy instead of port this year. Let the cooking begin!

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