We forgot to wish everyone a Happy Thanksgiving!

We had a great time at Cori and Bob's last night. Cori made all of the "brown" food - turkey, beer bread, potatoes, gravy, stuffing. Everything was really delicious and we ate entirely too much.

Here is the recipe for the Sweet Potato Casserole that I mentioned in the post below. I originally posted it back in my pre-Chris blogging days. Here is that blog post:
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Sweet Potato Crack

A co-worker brought this amazing side dish to our departments annual Thanksgiving pot luck:

Sweet Potatoes Casserole Byrum

3 cups mashed, cooked sweet potatoes (about 2 lbs raw)
½ cup granulated sugar
1 ½ sticks (¾ cup) plus 1 tbsp. unsalted butter, melted and cooled
2 large eggs
1 tsp. vanilla
1/3 cup evaporated milk
Pinch nutmeg
1 cup firmly packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans

Preheat the oven to 325 degrees.

In a large bowl, whisk together the sweet potatoes, granulated sugar, ½ cup butter, eggs, vanilla, milk and the nutmeg until the mixture is
smooth. Transfer the mixture into an 8-inch square (2 quart) baking
dish.

In a bowl, stir together with a fork, the brown sugar, flour, remaining
butter and pecans. Sprinkle the mixture over the sweet potato mixture and bake the casserole in the middle of the oven for 30-45 minutes. Serves 6 to 8.

**From the Myrtle Buford Southern Cooking cookbook

DO NOT BE FOOLED BY IT'S INNOCENT APPEARANCE! The whole office is addicted to the sweet potato crack that it is...it is all we talk about. It is sweet, more of a dessert than a side dish, really. It is fluffy. It has a crisp little pecan top...

It is my new Thanksgiving favorite! Enjoy!

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We left Denver around 7pm and I fell asleep in the car on the way home (despite the after dinner espresso Bob made for me). When we got to the house, I went right to bed and slept until the morning. Chris watched TV and did sit-ups, push-ups, and ate more pie and beer bread.

Happy Belated Thanksgiving everyone!

Sunday Funday: Thanksgiving Edition

We have a little tradition here in Kansas City. Most Sunday evenings, our "chosen family" meets at the Engles for Sunday dinner and drinks. Tonight we are having a Thanksgiving version. Keith is making a turkey. Franzy is making a roast, sauteed asparagus, and sweet potato souffle. Libby doesn't cook so she will be bringing alcohol. Abbey and Wade have appetizers, Katie is bringing cheesy corn and corn bread, and we are bringing dessert.

This morning we went to the Mexican Price Chopper for ingredients for Chocolate Pudding Pie and an Autumn Harvest Cheesecake. While we were there we got side tracked by the Mexican sweet breads and the just baked, and still warm tortillas from the tortilleria:

Chris is assessing his options.

Chris has been eating tortillas non stop today. It is true, fresh is best.

We have a lot to be thankful for.

Picture from: http://www.teenstylelounge.com/wp-content/uploads/2007/11/turkey.png

First of all, we want to wish you all a Happy Thanksgiving!

We are having our own Thanksgiving together in Kansas City, just the two of us. We had grand ideas of making a traditional Thanksgiving dinner, but then reality set in - it is a lot of work and a lot of food for two people. Instead, we have a modernized plan for our old favorites.

We bought a nice turkey breast, take and bake Ciabatta bread, and ingredients for home made cranberry orange chutney for Thanksgiving sandwiches. We are going to pair them with sweet potato fries and fresh asparagus. For dessert, we are making chocolate pudding pie and berry shortcake.

We will let you know how things turn out...

Denver Biscuit Company

Denver Biscuit Company opened up in our neighborhood.  We tried it out today for lunch.  The biscuit sandwiches were excellent and we agreed the sweet potato fries were the best we've had.  

Denver Biscuit Company

Date Day

Erica has been working on a 15 page (single spaced) health care policy analysis which is due on Tuesday. To take a break, we had an afternoon date to Chef Burger in the Power and Light District. Chris had the KC BBQ Blue Burger. Erica had the BLFGT (bacon, lettuce, and fried green tomatoes) burger. We accompanied our burgers with sweet potato fries and garlic parsley fries. They also serve milkshakes and spiked milk shakes.

Then we drove to our new favorite cheap-o theater for $4 matinee movie tickets for Quantum of Solace. We had Casino Royale on this morning per the advice of AGPERP. We liked it. Chris thought they should have died in the parachute scene.

Cranberry Chutney

Chris threw together this pot of cranberry chutney this morning. We are taking it to Thanksgiving at Cori & Bob's. We also made pie, sweet potato casserole, and salad. We are driving into Denver now!
Sent from my BlackBerry

SQUASH!!!

The little orange guys are Golden Nugget Squash.  We had these for dinner this week.  They had the consistency of sweet potatoes but were not as sweet.  

The white squash is a Yugoslavian Finger Squash. You cook it with the skin on like a summer squash.  I have read that they have the consistency of a potato with a hint of pumpkin flavor.  

The big olive colored squash is a Hubbard Squash.  Chris figures it is 5-8 pounds.

We got these in our CSA shares.  I think Chris is getting vegetabled out.  I did make beet biscuits this week that he really liked.  I threw some roasted beets in the food processor and added them to Bisquick batter.  They were really moist and a pretty red color.

Nancy's Salmon Burgers

Chris's aunt Nancy gave us this recipe and we made it last night. They were really easy to throw together and Chris says they were delicious. We skipped buns and served them naked, sauce on the side, along with mustard and dill potato salad that I made the night before. Thank you Nancy!

2 - six oz. packages Chicken of the Sea salmon packages
1 eg slightly beaten
3 green onions, chopped
1/3 cup mayo
Chopped fresh parsley - about 2 tablespoons
1/2 tsp dried dill
20 Club crackers, crushed
1 T fresh lemon juice
1 tsp grated lemon peel
1/2 tsp pepper

Crush crackers in a large mixing bowl. Add all other ingredients and mix well. Form into 4-6 patties and fry in large pan with butter and olive oil.

Serve with the following sauce:
1/2 cup mayo
1 T fresh lemon juice
1/2 tsp. dried dill
1/4 tsp. pepper
2 T sweet relish