I’m still having trouble understanding the Gwen Stefani and Blake Shelton thingy.
I’m also perplexed about when and how Nene is going to return to Real Housewives of Atlanta.
I’m having trouble deciding what two (that’s it?!) pies I’ll make for Thanksgiving. SO MANY OPTIONS!
One thing I’m not having trouble with is how much I love delicata squash (and this gratin).
Delicata squash is maybe my favorite type of squash. Do you wanna know why?! Because I don’t have to peel it!
One less step, man. When I first thought of putting rice in a gratin, I’m not gonna lie, part of me thought it might end up, well, scary looking. but I think it turned out a-ok! I thank the pretty color of the squash and the pretty color of the wild rice.
It’s decadent, yet not too much. It’s delicious and nutty and downright amazing. For the full recipe, head over to SheKnows.
I used to be one of those psycho people who liked to be really hungry for Thanksgiving dinner. So instead of having breakfast, I’d just power through the day so I could REALLY enjoy dinner. But then that lead to be, like, being mean to people so now I make sure to eat breakfast AND I always have an appetizer prepped.
This is perfect for that because it can be made the day before and then heated up when hanger-vibes strike.
This weekend I accompanied my best friend to look for wedding dresses. When she made the appointments, we both sort of rolled our eyes and shrugged our shoulders. I guess we’re gonna have to do this. Neither of us are super girly so the idea of having to go to a bridal boutique or whatever didn’t sound all that exhilarating…until we got there.
Man, it was way more fun and emotional than I ever thought it was going to be. It was such a happy experience! It made me appreciate all the steps along the way to getting married. It made me happy for her and for me and for her mom, who was so grateful and thrilled to witness every single dress, good or bad.
What did you do?
Are you realizing that Thanksgiving is like a stone’s throw away?! I went to CVS the other day and they just skipped from Halloween to Christmas! JUST LIKE THAT! It’s really intense and aggressive and it’s stressing me out.
Are you a corn syrup hater? You probably are. Everyone is and I get it. I do.
Since I use it so sparingly, I’m not that weird about it. There are some instances when it offers results that are pitch perfect. Examples: Fudge sauce (the sheen that corn syrup provides is dreamy) and marshmallows (man, oh man, it’s just a must).
I do hate corn syrup in ice cream. Oh good gracious. I can actually taste the acid in the corn syrup in the back of my throat. It’s awful. A lot of ice cream makers have started to include corn syrup because it provides such a glorious and smooth texture to ice cream. I get it. I do.
But there are other instances where corn syrup can easily be swapped out and I take those opportunities any chance I get. Namely, pecan pie. And in this case, walnut pie…with bitters because YAAASSSS!
For years and years and years, I dunked a raw bird in a wet brine and called it a day. Last year Josh spiced the brine with persimmons and quince and fall stuff like all-spice and cloves. I loved it. But, I also was curious if this was really even needed. I mean, it was kind of a pain. There was a trash bag involved and there’s something inherently weird about putting food you’re going to eat into a garbage bag, even if it’s clean.
So, I did some research. And turns out a lot of people we’re a million light years ahead of me with their hatred toward the wet brine. And some of the science behind why dry brines are best, made complete sense to me. (Serious Eats’ experimentation is super awesome.)
I decided to give the dry-brine a go this year and I’m so glad I did. This year it’s all ’bout the dry brine. Says who? Just me.
The brine I made consisted of salt, ground coriander, minced herbs like sage, rosemary and thyme, and zest from a lemon and orange. It’s really actually quite simple. The bird is rubbed with it the day before and the entire bird dry-brines for a good 24 hours.
There’s nothing fancy or weird or particularly unusual about this. I mean, it kinda reminds of how I like to roast a chicken. This recipe yielded the crispiest skin I’ve ever had on a turkey, which in my book immediately makes it a complete keeper. I would be completely content if someone served me crispy turkey skin ONLY. Of course, that’d be insane and v Paula Deen of me; not a cute look for me.
For the whole recipe and more pictures and a longer tirade about my love for this recipe and turkey, go to PBS Food!