Sitting in the kitchen just minding my own business.

 I was staring into the oven trying to think why my cheese scones weren't rising, when I was suddenly engulfed in a searing bright light. "Oh oh," I remember saying to myself, " I've blown myself up again"....... but no, there was a distinct lack of that telltale smell of singed eyebrows. Instead, there was a whooshing sound, followed by the opening and closing of large shiny doors. I must have passed out, as I woke up with a bright light shining in my eyes, and the sound of garbled, irritated words being exchanged.   I hadn't had time to enquire what was going on, before I was whooshed off in reverse, back to the kitchen and my cheese scones. 

It all seemed to happen in a flash, but when I got back I had a full beard, and the scones were burnt.

I can only assume I was picked up by inter terrestial beings by mistake. Wrong post code apparently.

So, where was I before I was so rudely interrupted....? Oh yes, Thanksgiving.. Weren't those happy days when we could all sit around together, getting drunk and trying to remember removing our masks before inserting the mashed potatoes.  Happy Days,

I am sorry to have been absent for so long, but I am in a much better place, both physically and emotionally, and promise to resume my blog

Wally

Liver loving Thanksgiving sides.

I was having a conversation with my lovely friend Victoria (not her real name, just to protect her identity) about traditional accompaniments for the Thanksgiving Turkey. We both are traditionalists, in the sense that we like Sage and Onion stuffing, as opposed to the Yam, Focaccia, Bacon, Cinnamon, Marshmallow and Maple Syrup monstrosities that are prevalent over here.
It is always an overload in the US and a possible ride to the A&E can not be over ruled.
My challenge was to come up with something simple, tasty, liver friendly and marshmallow free.

I know I have used golden beets before, but they are one of the best and healthiest veggies around. combined with the humble Brussels Sprout, and a handful of Walnuts, you have a side dish worthy of moist Turkey, Mashed Potatoes and Gravy.

Choose medium sized firm sprouts and cut them in half. Steam them and cool in cold water to keep them green, yet still firm.
Set to one side.

Boil the beets, skin on.They are done when you can push a sharp knife into the middle with a little force. Once cool, the skins can be removed easily with your fingers. Cut them into wedges like this.

 

Prior to serving, toss the beets, walnuts and sprouts together in a saute pan with Olive Oil, some fresh Thyme and then season to your taste.

 

 

Easy peasy and not a marshmallow in sight.............