Monday

MckLinky Monday: Thankful for Food

It's November already.  I'm still lamenting the summer but time ticks on.  As the cool breeze brings in cooler temperatures, we start preparing for Thanksgiving.
I know we are supposed to be focusing on thankfulness and Pilgrims and Indians, but I find myself focused on one thing: food.
All my life, my Thanksgivings looked like this...
This is our giant family on my mom's side.  We had ninety people there last year.

Marriage means shifting traditions a bit, so this year we will be staying home and hanging with the Doc's family.  Hanging with the Doc's family means that I will be assigned to making the pumpkin pie.  It's a total waste of my culinary abilities since I use the recipe from the back of the Libby's can.  I don't like the variations of pumpkin pie, either.  My dinner assignment will be boring.
Doc's family eats the exact same things every year, and this is how they like it.  Doc's family dinners are always an accommodation of his family member's favorites.  Doc likes mashed potatoes but his sister likes sweet potato casserole - so his mom makes both.  Members of Doc's family like two different kinds of cranberries - so his mom makes both.  I could go on, but I think you know the direction I am headed.  This is their way, their Thanksgiving.  I'm not saying there's anything wrong with that.

This year, I'm going to change things up a bit.  Maybe I will tell them, maybe I won't.  I am determined to have something new on that table.

Want to know my secret addition?  I'm going to make cranberry salsa.  Enter cranberry dish #3 to the table.  In all fairness, I will put it out there as an appetizer.  I don't even like cranberries but I helped my sister make it last year and I am IN LOVE with it.   Mmmmm.

Want the recipe?  I stole it from here.

NO COOK CRANBERRY SALSA
1 onion, peeled & quartered
12 ounces cranberries, rinsed
1 whole orange, juiced
1 whole lime, juiced
1/4 c agave nectar
1 T chopped cilantro
salt & fresh ground pepper (to taste)


Coarsely chop onion and cranberries in food processor.
Combine with rest of ingredients in a bowl and cover.
Best if you store it for two days before serving.

And there you have it.  I'm sneaking this in with my usual dessert contribution.  I really do love pumpkin pie, though.  I'm looking forward to it the most.

And now the question for you to link up:
What is your favorite food on the Thanksgiving table?
We're hoping you share a recipe, too.



The RHOK




The Rules:
1. Answer the question on your blog (or in the comments sections if you haven't a blog).

2. If you answer the question on your blog, add your name to MckLinky so that we all can discover the brilliance that is your mind.

3. Grab our button from the sidebar and post it either in your reply post or on your blog.


4. Enjoy and have some fun!





Happy Baking!

~ Mrs. Priss

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