What a Thanksgiving this will be! The organic, free-range turkey raised just a mile from my house and slaughtered up at Karla's ranch is in the fridge, ready for the oven. My husband has his dish to make (spaghetti and acorn squash mixed with sauteed onions, grated carrots and red bell pepper, spiced with curry and baked with cheese on top) while I'm at work and I located a box of Mrs. Cubbison's stuffing mix (childhood nostalgia) so I'm set for the evening meal. Of course, 16 pounds is a bit much for two people but think of the leftovers!
I'm also starting this harvest bread tonight, setting up the soakers and the sponge for a really delicious treat. Dinner rolls are great but homemade bread can knock a meal out of the park.
Photo © J.McGavin
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