Giving Thanks

Thanksgiving, done. Thank God. Now I can finally get back to having my meals prepared for me until my semester off from work ends. However, that hiatus from work will only end, provided I find work. Regardless, I just wanted to post a few highlights of the annual gorging. My mother decided to prepare a cornbread stuffing, or dressing, which Emeril demonstrated on Good Morning America. It involved bacon and she promised to still make the traditional stuffing so I could not contest. I chose to make an appetizer, pickled black eyed peas, something I made before for a nyc caterer and knew was listed on the Epicurious.com website. It is a simple recipe, and served on bruscetta is a delicious appetizer. Preparing it a day in advance is essential.
My mother also asked for me to help prepare a vegetable dish. I chose an extremely risky path which involved introducing my family to a new root vegetable. I served roasted baby carrots, parsnips, and celery root in garlic oils with fresh thyme. I realized how risky it could be once my aunt thought the celery root was a potatoe wedge but was reassured once I tasted the vegetables again. I stand by my dishes confidently.
As does my mother. Everything else was perfect. The turkey was worth worrying about towards the end of cooking once we realized there wasn't a calibrated thermometer in the house. But it all came out delicious. Everyone was satisfied and there will be left overs in my fridge for weeks to come.

I'de love to start commenting on the new love affair I've recently embarked on with Wine. Although I'm not as comfortable in my knowledge of wine as I am in my still limited knowledge of food, they always say "ya gotta start somewhere". And why not add a little wine commentary to a food blog? Wine is food, right?