Happy Thanksgiving!  This year is very different for me because for the first time in years I'm not cooking the feast for my family.  All my kiddos have gone to Corpus Christi to see their Grandfather (my ex's dad.)  It's definitely different for me.  Thanksgiving is my favorite holiday because it is such a celebration of food.  Although I am not the biggest fan of turkey, I still rock at preparing a delicious and juicy bird.  Thanks to Williams and Sonoma I should add!  Part of being a great cook is having the right ingredients and the right tools for the job!  Any foodie will tell you that there are those  "go to" recipes (handed down from family and friends), cookbooks and markets that help with the preparation of a fabulous meal.  When I was feeling a bit intimidated at the thought of roasting my first turkey some years back a dear friend said, "Get thee to Williams and Sonoma."  She was right!  They know their turkeys!!  I was introduced to the magic of brining and I've been a fan ever since.  The other "trick" they taught me is to cook the turkey in a 425 degree oven for the first 45 minutes breast side down and then turn  down the temperature to 325 and flip the bird over for the remainder of the cooking time.  This seals the juice into the breast meat and makes for one of the best turkeys I've ever had.  Most years I'd be up at 4:00 am to turn the turkey over in the brine.  My internal turkey alarm went off this morning and there's no turkey to turn.  I decided that instead of cooking the meal, I'd write about it.
    
     My favorite part of the Thanksgiving feast are the side dishes.  My family was always a cornbread stuffing family.  My Grandmother's recipe was loving prepared every year.  It's very simple but good and makes a nice foil for the gravy.
     1-cup butter (or margarine for those who prefer it)
     1-cup chopped white onion
     4-cups chopped celery
     1-teaspoon ground pepper
     3-teaspoons poultry seasoning
     1-tablespoon salt
     9-cups cornbread
     7-cups dried breadcrumbs (store bought is just fine)
     3-eggs, beaten
     1 1/2-cups chicken broth (more as needed to moisten)
     Sautee onions and celery in butter, blend into the breads that have 
     been mixed together.  Pour eggs and broth over all.  Mix together,
     (it's okay to use your hands for this part) pour into a greased 
     pan and bake at 350 for 30-45 minutes.

     My other sides would include; Brussel Sprouts with bacon and thyme (there are plenty of great recipes on-line but my favorite is also a Williams and Sonoma recipe,) steamed broccoli (my kids hate brussel sprouts) and of course mashed potatoes, cranberry sauce, gravy, green bean casserole (I started making this in the '70's and it's still popular) and sweet potatoes.  I LOVE sweet potatoes.  They are one of my favorites at Thanksgiving and anytime.  I adapted this recipe from a dish my friend Neil Crain made.  He's quite the chef.
     Chipolte Sweet Potatoes:
     Roast 6 sweet potatoes in a 450 degree oven for about an 
     hour until tender.  Allow to cool enough to handle.  Peel and 
     cube into a large bowl.  Add 3 to 4 chopped chipolte peppers in
     adobo sauce and about a tablespoon of the adobo sauce from the jar.
     Add 4-6 tablespoons of butter and 1/3 cup half and half, salt to taste
    and beat with a hand mixer until smooth.  Reheat just before serving.
     Delicious!!

     No Thanksgiving is complete without pie.  I also love pie. I love saying pie (it just makes you happy, try it.)  I will confess that I don't care for pumpkin pie but I'm a huge fan of deep dish apple with cranberries and I also enjoy just a sliver of pecan (I DO live in Texas!)

     Thanks for letting me share my Thanksgiving with you!  I hope your lives are filled with blessings, abundance, joy and love!!!
                 

     I had the opportunity to talk with some folks earlier this week about Gypsy Grove Foods and why I do what I do. It got me thinking.  I guess I was a "foodie "before the term became part of the English language.  There's even a definition of the term in Webster's now, "a person having an avid interest in the latest food fads."  I can guarantee that word wasn't in the dictionary when I began my love affair with cooking.  As I mentioned in an earlier post, I started cooking at a early age and I've been intrigued by food ever since.
     There's something about being in the kitchen and creating a meal or a dish that resonates with me.  I love looking at cookbooks, tweaking recipes or perfecting a dish that I tried somewhere and want to make myself.  I think it all comes down to a desire to share some love.  When I cook, I think about the person or people I'm cooking for.  What kind of things do they like?  What foods or combination of flavors will appeal to them?  It's all about bringing everything together so that it's as delicious as it can possibly be.  Because my absolute favorite part of cooking is when someone tastes what I've made and they get "The Look."  I get such joy and almost a rush when a friend, family member, co-worker or new GGF customer takes that first bite and their eyes light up, they smile, nod their heads and say "Oh my God, that's the best ....I've ever tasted!"  It makes us both happy and isn't it great to be happy?  
     A friend of mine, Tony used to say when someone complained about a dish they had made not tasting just right or not being as well received as they had hoped it would be, "It's because that dish aint got no love in it."  He knew that part of what makes good food great is the infusion of loving care that a homecook or world renouned chef puts into their creations.  When people cook with a passion it comes across.
     That's why on our labels it says, "Taste the magic, share the love."  When I cook I put some love into everything I make.  I hope you enjoy my offerings!!