When I was a kid, I HATED pickles. Like seriously hated them. I hated them so much I would gag if a little piece of pickle made it’s way onto my sandwich. I hated them so much that I would cringe when walking by someone at Disneyland with one of those giant pickles. I hated them so much that even the idea of a pickle made me want to barf. Continue reading
I’ve been receiving a handful of assorted sweet peppers in my CSA basket the past few weeks. Not your typical large solid red, green, yellow, or orange bell peppers, but small, oddly shaped, multicolored peppers almost too pretty to eat. But of course I wasn’t going to let them go to waste, no matter how pretty they were. I just had to figure out how. I contemplated simply chopping them and freezing them for future use, but knowing myself I knew they’d likely sit in the freezer, completely forgotten until I randomly stumbled upon them while rifling through the freezer months later and decide I would never use them and throw them away. So freezing obviously wasn’t a good option.
As promised, I am back today with another recipe for your real food Thanksgiving feast. I know this might sound weird but cranberry sauce is my absolute favorite part of Thanksgiving dinner. Well besides pumpkin pie obviously. But that’s dessert so it doesn’t count. At least in this case. I literally can’t take a bit of turkey unless it’s drowned in cranberry sauce. And my stuffing has to have cranberry sauce on it too. Unless it has dried cranberries in it. Then it’s usually fine without it.