This Thanksgiving, we're celebrating with both families, and even have Mr. KK's family from California joining us. It's the first holiday they've been a part of in the 10 years that Mr. KK and I have been together. They're used to quiet holidays on the West Coast, no family, just the 3 of them. Boy are they in for a surprise. Wait until they see a 90-year-old man down 3 beers before dinner. Or see Mr. KK's other cousin's kabookies, which I'm sure will be hanging out and need their own seat at the dinner table. And wait until they see all the food.
Oh, the food.
Even though the Thanksgiving First Course was ripped out from under me, I'm still making a yummy contribution this year. (I think my mother-in-law is allowing me to make so much as a consolation prize for not being able to host this year)
First, I'm making stuffing. This year I chose fig and pine nut stuffing. It's a little bready, but the flavor is pretty good.
Then I'm making my mini cornbread muffins. My secret is adding a can of creamed corn and shredded pepper jack cheese to the mix before baking.
For a veggie I'm cooking up brussel sprout hash with pancetta. I sauté the pancetta until it's crispy and then remove it from the pan. Then I take the sprouts, which I've halved and sliced very thin, and add them to the pan. Sauté them until tender, adding some chicken stock as needed. Then I throw the pancetta back in. So easy and delish.
Lastly, I baked my pumpkin cheesecake yesterday. If you follow this recipe to the letter, it will come out perfect every time, I guarantee it. (And if it doesn't, I will come to your house and make this cheesecake for you personally).
And, for that warm and fuzzy, I sent a generic "happy thanksgiving" email to 122 of my candidates at work. And I'll be a monkey's uncle, about 40 of them replied back and wished me the same.
Happy Thanksgiving, blog world!