First off, I just got back from an amazing 6 day vacation with just my husband. No kids!!!! We went to Disney World and had so much fun going at a bit slower pace. We managed to time our visit during the PGA tour. I’ve never golfed, but walking part of a PGA event makes you want to try it out. I never realized how beautiful and peaceful a golf course can be. Of course, compared to my daily to-do, most places seem peaceful! A big thanks goes out to my parents and his mom for making it at all possible. An even bigger thanks to my sweet husband for going along with my grand scheme and taking the time to do it. Here’s looking forward to the next time!
So, anyhow, I am on the plane yesterday thinking how Thanksgiving is less than a week away, YIKES! I love Thanksgiving, all the family and food, but no pressures for gifts and where to put what gets brought home. With our little trip, however, I have not planned one single thing to make. Not one. This is very unlike me. I usually know in October what I want to make for Thanksgiving. I look forward to cooking something new as well as old favorites. The phone is usually buzzing back and forth to family members wondering who is cooking what. This year, I have no clue if we are even having turkey (not uncommon for my side of the family to have a roast instead.) Time to get planning!
Off the top of my head, I am thinking a dish of cranberry relish would be good if someone is having turkey. It’s wonderful with the meat the day of and even better on a leftover potato roll with a bit of leftover turkey and cream cheese. I wonder if dad is even making potato rolls? Then I am thinking veggies. Roasted root veggies or maybe even a cabbage dish. We have two dinners to go to this year. One for my mom’s side and one for my dad’s side. Forest’s side isn’t doing anything this year, though we did invite his mom along with us. No sense in anyone sitting alone during the holidays and she knows all of my side fairly well anyways.
The last thing I want to share is my “recipe” for the spaghetti squash casserole. I usually just wing it like so:
- cut spaghetti squash in half, remove seeds, and roast in over until done (375 for an hour +/- according to size)
- use a fork to pull the stringy squash out of its skin
- ladle a bit of sauce in a baking dish
- put in spaghetti squash
- pour more sauce over top
- bake for about an hour
- top with cheese and brown a bit for the last 10 to 15 minutes of cooking