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Showing posts from November, 2014

Cabernet Cranberry Sauce with Blueberries

So here's part one of Thanksgiving prep.

I made the cranberry sauce today.  I found the recipe here.

I did not have cabernet, so I substituted Klinker Brick Old Vine Zinfandel.

I think it turned out just fine.

I also used frozen blueberries and cranberries- cuz I had both of them in the freezer and I didn't want to go out in the snow to get fresh.

I think it tastes really good.  It certainly made the house smell lovely this morning.  It didn't make a huge batch, which is probably good.  I hope there's enough left to get at least one really good turkey sandwich out of on Friday!

The Plan...

Here's the plan for Thanksgiving this year.  I'm really excited, because this is the first Thanksgiving I've ever hosted in my own house!  And it only took 46 years...

It may be a bit ambitious, but I'm planning to put as much together before hand as I can, so Thursday will be dedicated to the turkey and baking things off.

To be honest, I don't really have a recipe for what I want to do with the turkey.  I want to butterfly it and stuff it with fruit and veggies and bread, then make it into a roulade.  I saw it on TV the other day.  How hard can it be?

I suppose the worst that can happen is that 5 people don't get turkey, but fill up on the other 75 things on the menu.

No matter what happens, it will be an interesting day.  And hopefully, it will be the first of many holiday gatherings at our table!

Shrimp and Grits

I love shrimp, and I love grits.  Thankfully, the two go together swimmingly.

I've eaten shrimp and grits at just about every place I've ever seen them on the menu, because... well, it's shrimp and grits!

I'm sure there are tried and true recipes for this dish out there on the interwebs, but I'm really not interested in them.  I like my grits a certain way, and I'm pretty sure this version is much less fussy than all those others.  As a matter of fact, if this post makes you crave shrimp and grits, you should make them just the way you like them.  Grits are a personal thing, y'all.

When I originally made this, I was looking for the quickest way to get from hungry to fed.  When left to my own devices (and when on Southern soil) I prefer stone ground grits.  They aren't quick, but they are the best of the best as far as I'm concerned.

Unfortunately, on this particular day, I was not on Southern soil, nor did I have the patience to cook award winning …