Thanksgiving to Christmas is my favorite time of year. Two foodcentric holidays flanking a period of butter-filled holiday baking, what’s not to love? Who knows, maybe this year I’ll have enough time to do a third installment of 12 days of Christmas cookies.
But before I get carried away and make promises I can’t keep, I’ll do a quick rundown of the Thanksgiving menu. Steven’s mom usually makes a turkey or prime rib. She also makes my favorite side dish: sticky rice, in lieu of stuffing. Not only do I dislike the texture of stuffing, I’m grossed out by the idea of literally stuffing food into a salmonella laden turkey cavity.
Now my one holiday tradition is twice baked potatoes, which I always make for both Thanksgiving and Christmas for the past few years now. I may even go so far as to say if you make one thing from this blog, make these potatoes.
This year I’ll also make a pumpkin cheesecake (recipe to come), buttermilk biscuits, and mushroom turnovers. In the past I’ve done a green bean casserole but not this year. But now, it’s time to get some rest before the real cooking and subsequent feasting begins.