Thanksgiving is my favorite holiday, partially because it’s mostly about bringing family and friends together, and partially because I get to make all of the things. Did you know I fill notebook pages with doodles about what I want to be cooking? Truly, I have six notepads to go through plus random pieces of paper scattered all over my living room, from moments when I absolutely had to record what I wanted to make next. There aren’t enough meals in my lifetime, probably, for me to cook all the things I’d like to make. But Thanksgiving is one day when reckless abandon with number and variety of foodstuffs plus gluttony are both permitted. This year, we’re traveling to family and everyone’s helping out with the dinner. So maybe I don’t get to make all the things, but together we’ll make way too much food and have fun sharing it all.
No promises about making a Wednesday post out of this week’s recipe vote – it might be a little delayed or delayed until the following week. But it will get posted, and that’s what counts, right? With the success of the orange-cranberry Bundt cake, I’m on a Vanilla Bean Baking Book kick, but Power Vegetables and Red Rooster look fabulous for savory foods.
A) Braised Chocolate Swirl Bread from Vanilla Bean Baking Book
C) Pear-Apple Hard Cider Pie from Vanilla Bean Baking Book
D) Lemon Chicken with Green Harissa and Roasted Eggplant Puree from the Red Rooster Cookbook
Please vote by Monday!