Thanksgiving — the cooking begins

Book 2 copy edits are coming along, but this is Thanksgiving week! There’s some serious food going on this week.

We are sharing Thanksgiving this year with friends. I said I will make the cranberry sauce, a green salad, and a chocolate mocha pecan pie (and maybe a regular pecan pie too, because once you start one pecan pie, it’s easy enough to just make two).

We’re frying a turkey — or rather, the guys are frying a turkey — and other guests are bringing all kinds of dishes.

So how can I concentrate on copy edits?! This is food week!

Cranberry sauce:

1 1/2 c sugar

1/4 c water

1/2 c raspberry vinegar

cinammon stick

bag o’ cranberries

orange peel

Mix the first three ingredients and dissolve sugar over medium heat. Add cranberries and everything else. Stir to coat, and then let simmer for 10-15 minutes, partially covered, til cranberries burst. Let cool. This cranberry sauce turns leftover turkey and stuffing sandwiches into the best. leftovers. ever.

Chocolate Mocha Pecan Pie: 

I’m a Yankee. I never got the pecan pie love til I moved down here. This is pretty good, plus chocolate! Coffee!