Wonder and Bounty

My Thanksgiving prep is nearly done. The crucifers are cut and ready to roast; the butternut squash cakes are frosted (and tucked into covered pans set in the garage, since there’s no room in the fridge); and the cranberry relish is already ready to relish.

Cauliflower, broccoli, and Romanesco will get roasted with olive oil and cippolini.
Butternut squash cakes
Squashapalooza rolls on: CSA butternut squash cakes with cream-cheese frosting. Expect the recipe in a few days.
Cran-orange relish
It’s a classic. 4 cups of cranberries, 2 supremed oranges (plus their zest), 1-1/3 cups sugar). That’s it.

I’m grateful always, but today especially, for those who grow and prepare and share the food (and drink) that brings us all together, that connects us across the table and across the miles.

To my family and friends I can’t be with in person today, I’ll raise a glass (yes, it’s likely to be Riesling) and send you my best wishes for wonder and bounty.

Right now, it’s time to pull on a big sweater and a hat, leash up Rocket, and head out into the crisp for a good, long walk.


6 Comments Add yours

  1. James Lesser says:

    Really enjoying your posts. Happy Thanksgiving!

    1. Susan says:

      Thanks, James. Happy Thanksgiving to you, too.

  2. Tammy says:

    What is a supremed orange?

    1. Susan says:

      Sorry, Tammy. I took a shortcut for space – should’ve explained further. Supremes are just the orange segments themselves, without peel and pith. You slice the skin off all around, and then free each segment from its surrounding membrane. Bon Appetit has a pretty good description here: http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-slice-nay-supreme-an-orange.

      1. Tammy says:

        Thank you! Hope your holiday was grand!

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