I am making cranberry sauce (with oranges and figs and citron) to take to Mark's cousin's in Hemet tomorrow. I'm hardly a family girl, but I'm looking forward to the family gathering quite a bit.
Also I made a dip with acorn squash and roasted garlic, onions and nutmeg and crème fraîche. Also a dip with sun dried tomatoes and cannellini beans etc. I was thinking about making a crazy layered cake that involves bananas, but it wouldn't travel well and the bananas aren't ripe.
One day I will host a potluck Thanksgiving. You know, when I have my large house/art gallery/performance space/studio in Armenia/Bulgaria/Bucharest/Budapest/Istambul/Spain/Portugal/Mozambique/Cairo/ with enough space for 20 people to come stay for extended periods of time.
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I don't know why this post showed up as new on my bloglines today. but I love thanksgiving food and it reminded me of how much I love my mom's cranberry sauce, which is very uncomplicated:
1 bag of cranberries (it usually takes 2 bags once you pick out all the bad ones)
1 small orange (in these days of oversized fruit, it often takes 1/2 an orange. with the rind and everything.)
1 C sugar (start with 1/2 cup and add gradually b/c you don't want it to be too sweet)
as many chopped pecans as you can stand.
put it in the cuisinart. blend but not too much-- should still be chunky.
so easy. sooo good. so vitamin-licious.
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