I tested a couple of recipes I'm thinking about serving for Thanksgiving or Christmas dinner. This is quinoa with fresh cranberries and sliced almonds. This passed the test - it's very tasty.
These are green bean bundles. I couldn't remember exactly how I made them before. Well, I knew I bundled the green beans with carrots. I just couldn't remember how you serve them hot! During testing I remembered. The beans bundled with a carrot RING should be assembled, seasoned, and then steamed. The beans tied with a carrot KNOT should be seasoned and tied after the beans have been cooked, if you're a fast knotter.
My office hosted a Thanksgiving luncheon today and ordered from a barbecue joint. They offered to provide me a salad after I asked them if they would have anything for me. I didn't expect special treatment, but I didn't want to seem rude. And I didn't know what kind of side dishes might be coming. Oh man, that food stunk up the whole office from 11:00 a.m. Then they put the leftovers in the refrigerator and stunk it up, including the ice cubes. They had smoked turkey, creamy cole slaw, potato salad, cheesy green beans, and pies. There is no leftover pie. So I invited Chase and his gf to lunch and we went down the street and had vegan Thai food. Chase and I had Pud Pak, which is 7 or 8 kinds of veggies, tofu, and steamed rice in a mild sauce, and his gf had a very large noodle dish with tofu and lots of veggies. (Really, the bowl was as big as your head!) Lunch is $5.95. We also had a springroll appetizer with a yummy peanut sauce. It's always so good and quite a bargain for downtown Austin.
So I just had a salad for dinner, made with my leftover sauteed veggies and blackeyed peas on a bed of lettuce.
And here's some carob chip muffins I made over the weekend.