The bright burgundy hue. The gelatinous cylindrical form. The sexy little can indents.
You know what Thanksgiving treat I speak of… The ever-popular Ocean-Spray cranberry “sauce.”
I believe strongly, that this belongs on every Turkey Day table – but that doesn’t mean there isn’t space for an alternative – to play along side.
A grown-up version perhaps. Like say, with tequila and jalapenos!
Fresh. Vegan. Healthy. Low Carb. I know these aren’t usually words you see in my posts, but I’m trying friends. I’m trying.
As with many a subtle seductress, I disregarded the need for proper precautions, those that might have prevented the affects of a potential sting, and I went for it. They lured me in – sitting in the comfort of their fuzzy green box, with their shiny green exterior and their plump, local, freshness. I took the bait.
Grill them, I thought. Stuff them to the brim with goat cheese and pineapples, I thought. Drizzle lime juice over them, I thought.
So I chopped. I de-seeded. I de-ribbed. And then I cried.
We survived the election, Thanksgiving came and went, we’re in the thick of a crappy football season (well, some of us), and the Christmas season has descended upon us out of no where. Who’s ready for a drink?
By now I’m hoping you’ve dusted off those greasy grates and thrown down some serious meat and veggies, getting your grilling hearts aflutter. While you might only be concerned about the best way to get some char on massive steaks, thick burgers, or ribs, let’s not forget that those nice healthy vegetables get the same awesome boost from some grill time.
So here we go- I’m about to write a check that I’m positive my butt can cash… this is best and only way to eat grilled corn on the cob. Seriously folks, I’ve made this dozens of times and it’s come out perfectly every single time. This is different, easy, and delicious. Do yourself and your fellow diners a favor and add this to your grilling lineup.
“No time! No time! There’s never enough time!” I don’t enter into caffeine pill induced freak outs, but I do wish for more time when I look at the stacks of food magazines and books that clutter my floor. My list of things to make and bake grows longer by the day, and there’s never enough time to test and post. Someone find me a longer day, please.
Case in point, this showed up in the December 2010 issue of Bon Appetit, and I’ve been dying to make it ever since. A year and a half later, here she is – wow, look at that turn around time.
Curry, you fabulous spice, why must I always sleep on my love for you? Every time I add this fabulous powder to a dish I’m reminded of my love of Indian cuisine, and my need to eat it more often.
If you’re not crazy for curry like me, may I inform you that curry is said to prevent certain diseases like colon cancer and Alzheimer’s. If that’s not enough… it’s claimed to be one of the most powerful aphrodisiacs, wink, wink.