cooking

Thanksgiving is coming! Must procure a turkey! Cranberry sauce already cooked and frozen. Just found a guest who will take charge of mashed potatoes. My probably BFF in Dubai is going to some length and expense to make pecan pie! I've got a jar of limoncello and big ideas about cheesecake! Anchovy crostini mix is fermenting in the fridge!

My DH and I are absolutely slathering in anticipation of Thursday. We pretty much agree we will give up on the whole Healthiest Way of Eating plan (combined total of 7+ kilos gone! so far...) for the day and just enjoy our Thanksgiving dinner. But can we?

The funny problem with this way of eating is that it grows on you. I actually ate a piece of prosciutto the other day and thought it was way too salty. I didn't like it at all. We shall have to see what happens with the feast we are planning.

Cranberry Sauce:

1lb cranberries

1 cup water

1/2 cup sugar

1 orange

1 thumb ginger

Combine cranberry, water and sugar in a heavy bottom saucepan. Simmer until berries are beginning to burst. Cut orange, removing all pith. Chop ginger very finely. Add to pan and simmer another 20 minutes or so until everything is well combined. Freezes very well.

Crostini:

1/2 lb ground beef

2 cloves garlic

1 small onion

pepper, salt to taste

1 can anchovy in oil

Coat the bottom of a 9" frying pan with oil. Chop and cook the onions until well browned. Add the beef and brown it. Add garlic, also finely chopped, salt and pepper. When beef is cooked through, add anchovy and the oil from the can. I usually make a little well in the middle and let the anchovy melt, then stir it into the beef.

Spoon on slices of toasted french bread (either buttered, plain or with mozzarella cheese, depending on how decadent you are feeling).