We all have much to be thankful for this week. If you are reading this, you obviously have access to the Internet in some form, which probably puts you in the top 5% of the world's population in terms of wealth. But money isn't everything, so we truly hope you also have a wonderful family and health to make you happy. We are truly lucky to have our families (including The Boy, who is Perfect) and the leisure to write and have wonderful feedback from our readers. So thanks for stopping by, we really do appreciate it.
And in the spirit of Thanksgiving, here are a few recipes for next year's feast:
1. First off, we have a tasty twist on cranberry sauce from Viv at Seattle Bon Vivant. Her Yam recipe (posted the next day) also tempted me, but it was the unusual Quince-Pomegranate Cranberry Compote that won me over. I can see how quince would work beautifully with cranberries, giving a nice base in terms of flavor and texture and pomegranite is an inspired addition.
A. For dessert next year, you might want to ditch the pumpkin pie. (Heresy, you say? Nonesense, you must have yams or squash somewhere on the table, deal with it...) Why not take advantage of the lovely pears that are in season? Lex Culinaria gives us a tasty recipe for Poached Pears with Sticky Vanilla-Orange Cream. Okay, that is a mouthful of a recipe name but it sounds like a tasty mouthful of a dessert. I made a poached pear once, but this one is much more sophisticated.
I. After all the over-indulgence in Thanksgiving food, you might just want a nice cup of java. Or maybe you'd like a Jello ("There's always room for Jello!" as my Austrian grandmother was wont to claim.) Maybe you'd like to combine the two in a Cubed Coffee as made by Delicious Days? What a lovely way to finish your feast. Watch it wiggle, see it jiggle, cool and...coffee like...and the rhyme no longer works...
And that's the Posts of the Week. Be thankful they are over and Barrett will be back next week to guide you through the best of the food blogging community.