Begin with a Single Step & Rhubarb-Walnut Muffins

“A journey of a thousand miles begins with a single step.”
From Tao Te Ching by Laozi

I need a new word; one that combines sad and angry. Three mass murders in eight days created this mix of emotions. These most recent crimes are on top of the tens of thousands of annual gun deaths and injuries. Foot-dragging politicians talk about mental illness, video games  and the need for more information. Then, if history repeats itself, they will do nothing. No study group will be formed. No funding will be provided. The outrage will subside. The moment for action will pass until the next crisis.

While I am sure that common psychological or sociological threads can be found, let’s face it – each crime is perpetrated by an individual. Some are fueled by hate, some by despair. Some are part of a larger criminal enterprise; others are powered by extremist religious or political fervor. Some are the product of mental illness, drugs or alcohol abuse. Some perpetrators were bullied. Others are bullies. There is no one root cause, no single, elusive answer. Gun violence is complex. There is a long list of explanations for each terrible crime. However, there is one constant, one common denominator. Regardless of the crime – mass murder, drive by shooting, burglary gone bad or family violence turned deadly – easy access to guns makes it possible.

We will never make any progress, if we don’t take a first step. The vast majority of Americans want sensible gun control. And yes, my definition of sensible may be different from yours. But again, we will never get anywhere if we don’t take a first step. We need to make the effort. We need to try. The step can be small. It can be a compromise. We just need to take the first step … and then another and one more after that. Eventually, what is now very imperfect will become a little less so.

This morning I made muffins. I find peace in the Zen of everyday activities. Simple tasks, done one after another, are grounding. Recipes, no matter how complex, are nothing more than taking one step and then another and another to make something. Something you can share. Something that makes the day a little better or brighter or at least keeps you from going hungry.

I measured flour, baking powder and spices. I preheated the oven. I chopped rhubarb and nuts. I whipped butter and sugar, added eggs, vanilla and sour cream. The dry ingredients gradually joined the wet, followed by the rhubarb. Not done yet, I scooped the batter into muffin tins and then slid them into the oven. All told, I guess it took about a dozen steps.

Fifteen minutes later, they were golden and delicious. However, if you arrived at my door hoping to find a big breakfast, an all-encompassing solution to your morning hunger, it wasn’t there. Only muffins, one piece of what could become a more comprehensive feast.

A friend did come over. I took two more steps; brewed coffee and heated milk. We sipped lattes and ate a few of the muffins. We had a lovely chat about writing and freelancing and making a living as well as life and a few other things. Progress of a different sort was made.

Although some may lead you astray, most steps take you at least a little closer to where you need to be; closer to a more perfect imperfection. If the life of one child, one teenager, one man, one woman can be saved by taking the first step, isn’t it worth the effort? Isn’t it worth a try?

Here’s to a safer tomorrow and bon appétit!

Rhubarb-Walnut Muffins
A neighbor gave me an armful of rhubarb the other day so I made muffins. They are delicious as a little something to nibble with coffee or tea. Or include them in your next brunch – maybe you refer to it as a comprehensive solution to morning hunger. Enjoy!
Makes 36 muffins

4 cups all-purpose flour
5 teaspoons baking powder
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 cups chopped walnuts
1 cup granulated sugar
1 cup brown sugar
3/4 cup (1 1/2 sticks) butter
2 teaspoons vanilla
2 eggs
1 1/2 cups sour cream
12 ounces fresh rhubarb, cut into small dice

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Put the flour, baking powder and spices in a bowl and whisk to combine. Add the walnuts and whisk again.

Put the sugars and butter in a bowl and beat with an electric mixer until fluffy. Add the egg and vanilla and continue beating until smooth. Add the sour cream and beat until well combined.

Reduce the mixer speed to low and slowly add the dry ingredients. Gradually add the rhubarb and continue beating until just combined.

Use an ice cream scoop or two spoons to fill each muffin cup about 3/4 full with batter.

Bake in the middle of the oven until the tops are golden and a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. Cool the muffins on a rack for a few minutes.

Serve warm or at room temperature.

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One Year Ago – Green Bean Salad with Tomatoes, Olives & Feta
Two Years Ago – Grilled Shrimp Tacos with Charred Corn, Tomatoes & Salsa Verde
Three Years Ago – Heirloom Tomato Salad with Grilled Corn, Cucumber & Feta
Four Years Ago – Bluebree Grunt
Five Years Ago – Almond Macarons with Chocolate-Raspberry Ganache
Six Years Ago – Watermelon-Limeade
Seven Years Ago – Filet de Sole Meunière
Eight Years Ago – Artichoke Leaves with Shrimp 
Nine Years Ago – Spicy Grilled Chicken
Ten Years Ago – Corn & Tomato Salad
Eleven Years Ago – Summer Rolls

Or Click Here! for a complete list of and links to all the recipes on this blog!

How do find peace during chaos? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

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Life Is Like a Horse Race & Parmesan Popovers

The wisdom of Forrest Gump’s mama tells us that, “Life is like box of chocolates. You never know what you’re gonna get.” That might be more or less true but not the whole truth. It’s not just possible but highly likely that there is more to life than sampling the mysteries of a box of sweets. Along with chocolates, maybe life is like a parachute, a bowl of cherries, monkey bars, a rat race or …. or a horse race.

With the Kentucky Derby on Saturday, the Triple Crown is about to play out. Now is as good a time as any to explore why life might be like a horse race. Last year, Justify was the thirteenth horse to win all three jewels in the Triple Crown. At this point, it’s anyone and everyone’s horse race. Who will make it to the winner’s circle this year – once, twice or three times?

Running a race takes training and a lot of hard work. When it comes to sports, the arts, all sorts of things, it’s easy to sit back claim it’s all about talent. You got it or don’t. As important as natural talent is, training and hard work are what get you over the finish line first.

It takes teamwork. The jockey and horse need to operate as one. However, the trainer and owner, plus the breeder are all part of the team. Looking at our own victories, we may proudly declare we did it on our own. Sometimes that’s true but not always and probably not often.

You have to pace yourself. Thoroughbred horses can only run about a quarter mile at top speed. Setting a good pace out of the gate and then unleashing the final burst of speed at just the right moment are critical to winning. Throughout life, we find ourselves in situations where we need to decide when to cruise and when to go full out.

There are uniforms. Every jockey wears brightly colored racing silks. In the days before public address systems, those flashes of yellow, green and blue helped fans find their horse in the pack. But not just the jockey, the fans wear uniforms too. For women, showy hats are de rigueur. The most conservative of men will sport navy blue blazers and white flannels. For everyone else, it’s a pastel paradise. Women flounce in flowery dresses. Brave or colorblind men wear jackets in colors most often found in Easter baskets.

Most days most of us wear a uniform of some sort or another. For the executive, it’s a $3,000 suit. The middle schooler must have perfectly torn jeans. Some choose a uniform to stand out while others just want to blend in.

It’s a gamble. From the owner who literally bets the farm to buy, train and run a horse to the little old lady who places her $2 wager, horseracing is a gamble. So is life; who to marry or whether to put pineapple on your pizza, it’s all a bit of a gamble. Betting the farm on a new job or trying a new pub, sometimes we do our research and (maybe) all goes well. Other times, we trust our gut and hope for the best.

There’s one thing for sure, unlike a racehorse, we don’t peak early. While thoroughbreds can run for about five years, most retire after three. Not humans, we don’t get older; we get better. Fifty is the new thirty and eighty is the new sixty. At any age, it’s great to look forward to the next fabulous chapter.

Step into the winner’s circle, you belong there. Bon appétit!

Parmesan Popovers
Derby or Belmont, popovers will make an excellent addition to your watch party. Enjoy!
Makes 12 popovers

2 eggs
1 cup whole milk
1 teaspoon salt
1/4 teaspoon or to taste freshly ground black pepper
1 1/4 cups all-purpose flour
3/4 cup grated Parmigiano-Reggiano
1 tablespoon fresh chopped chives
4 tablespoons butter, melted

Preheat the oven to 450 degrees. Place a muffin tin or popover pan in the oven while you make the popover batter.

Put the eggs, salt and pepper in a blender and process on low until smooth. With the motor running, slowly add the milk and process until well combined. A little at a time, add the flour and process until smooth. Add the Parmigiano-Reggiano and chives and pulse until well combined.

Remove the pan from the oven, place a teaspoon of melted butter in each cup and return the pan to the oven for 1-2 minutes more.

Remove the pan from oven and fill each cup about halfway with popover batter.

Return the pan to the oven and bake the popovers for 10 minutes at 450 degrees. Reduce the oven temperature to 350 degrees and continue baking until the popovers are puffed and browned, about 10 minutes more.

Remove the popovers from pan immediately and serve hot.

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One Year Ago – Mexican Chocolate Pot de Crème
Two Years Ago – Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol
Three Years Ago – Puffy Apple Pancake
Four Years Ago – Tostadas with Avocado Crema & Black Bean Salsa
Five Years Ago – Cheddar-Sage Biscuits
Six Years Ago – Lemon-Lime Squares
Seven Years Ago – Tarte à l’Oignon (Onion Tart)
Eight Years Ago – Honeyed Apricots with Creamy Yogurt
Nine Years Ago – Black & White Brownies
Ten Years Ago – Rhubarb Muffins

Or Click Here! for a complete list of and links to all the recipes on this blog!

Is your life like a box of chocolates or a horse race … or something else? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Race track photo courtesy of Noah Salzman under the Creative Commons Attribution-Share Alike 4.0 International license.

The First Day of Spring? & Maple Muffins

Tomorrow is the first day of spring. While the concept is not completely foreign, it will be awhile before we see spring in New Hampshire. Or at least the spring depicted in magazines. You know the one I mean. The spring that has flowers gently bobbing in a warm breeze.

Meanwhile, you can measure the snow in my yard in feet not inches. Instead of spring, the vernal equinox kicks off mud season in New Hampshire. In spite of the calendar, mud season more or less began about a week ago. After what may or may not have been the final snowstorm of the season, temperatures began to climb. Giant snowbanks are starting to shrink. Throughout the winter, slabs of sand-embedded ice have managed to cover every shady stretch of road. Those slabs are now crumbling.

Sit quietly for a moment and you can hear the first sounds of a New Hampshire spring. No, not a flock of red red robins bobbin’ bob bobbin’ along, they’re still waiting for the snow to disappear. The sounds you hear are the constant drip, trickle and even rush of melting snow and ice. Every dip in the road and driveway is now home to a murky pool. Run off flows freely into seasonal creeks. Small, usually slow-moving brooks are gushing with icy water.

Of course, sand and mud are everywhere. Otherwise, we couldn’t or wouldn’t call it mud season. Hardy country people, we rarely bother with fancy shoes. Throughout the winter, we make sure we have a good tread to keep from slipping and sliding on the ice and snow. With the snowmelt, those same shoes and boots keep our feet dry. Only problem, that tread picks up everything in its path and then tracks it all into the house. When it’s cold, that’s a little snow. It melts and we mop it up with an old towel. Now, a trail of sand and mud follows us inside.

Let’s face it, in spite of the mud, we love the change of seasons. It doesn’t matter if it’s messy, we still smile when the weather starts to warm. And yes, warm is a relative term. Every day the temperature is above freezing and the sun is out is a good day. Speaking of sun, we applaud every extra minute of daylight. Pun or not, there’s an extra spring in our step as well as some additional cheer to our greetings.

There’s plenty to make you cheerful. If you haven’t been out, the skiing is fantastic. (Or so I hear, my ankle took the winter off.) There’s smoke coming out of the sap house chimney. Who needs flowers when the sweet smell of maple syrup fills the air? Bets are being placed on the day and time for ice out on the lake. Forget the lottery – you could win a bundle on the Ice Out Challenge!

In addition, while I don’t want to jinx it, when it comes to chores, mud season is one of those in between times. The garden and lawn are covered with snow so no weeding or mowing. As for shoveling, there’s a fifty-fifty chance or better that any precipitation will fall as rain instead of snow. And besides, once mid-March comes around, I’ve been known to leave the snow where if falls. After all, why shovel when warmer temperatures and the sun will (eventually) take care of it?

Here’s to the longer, warmer days and bon appétit!

Maple Muffins
Mud season is also maple season in New Hampshire. A batch of maple muffins will make a wonderful addition to an afternoon cup of tea or Sunday brunch. Enjoy!
Makes about 2 dozen muffins

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup chopped walnuts
1 cup currents
1/2 cup (1 stick) butter, room temperature
3/4 cup pure maple syrup
2 eggs
1 cup sour cream
1 tablespoon dark rum

Preheat oven to 375 degrees. Line muffin tins with paper liners.

Put the flour, baking powder, baking soda and spices in a bowl and whisk to combine. Add the walnuts and whisk again. Set aside.

Put the butter in a bowl and beat with an electric mixer until smooth. With the mixer running, slowly add the maple syrup. Add the eggs one at a time and beat until smooth. Add the sour cream and rum and beat until smooth.

With the mixer on low, gradually add the dry ingredients and beat until just combined.

Use an ice cream scoop or two spoons to fill each muffin cup about 2/3 with batter. Bake in the middle of the oven for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 5-10 minutes, transfer to a wire rack. Serve warm or at room temperature.

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One Year Ago – Roasted Carrot Salad
Two Years Ago – Irish Lamb Stew
Three Years Ago – Roasted Parsnips with Rosemary
Four Years Ago – Not-Really-Irish and Not-Really-French Potato Gratin
Five Years Ago – Zucchini Pancakes
Six Years Ago – Traditional Irish Soda Bread
Seven Three Years Ago – Moroccan Chicken with Preserved Lemons
Eight Years Ago – Grilled Strip Steak with Gorgonzola Sauce
Nine Years Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Ten Years Ago – Fettuccine with Classic Bolognese Sauce

Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you for or against or … the time change? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Royal Wedding Watch Special

We were all agog last November when bad boy Prince Harry announced he was finally settling down. Settling down but not settling, Harry’s soon-to-be bride is a lovely, American actress. Now, the wedding is just a few days away.

Chances are good you won’t be in the thick of things at St. George’s Chapel. It’s okay. Brew yourself a pot of English Breakfast tea, plump up the pillows and enjoy a regal morning. The wedding is at noon UK time or 7 a.m. ET. Local coverage begins at 4 a.m. but I don’t think anyone will mind if you sleep in and arrive just in time.

So how to watch the royal wedding … that’s easy. Plump up the pillows and sit back in regal splendor. If you have one, feel free to wear a tiara along with your best jammies. By all means, add a cup of tea and nibble a scone.

Not just any scone …

Ginger Scones … after all, Harry is a red head …
or
Lavender Scones … since purple is the color of royalty …
or
Lemon Scones … because lemon is light and bright, perfect for a spring morning.

Enjoy a long lazy morning with the prince and his princess and bon appétit!

Engagement photograph of Prince Harry and Meghan Markle  – courtesy of the Royal Family WebsiteFile photo dated 11/27/2017 – in the Sunken Garden at Kensington Palace, London. 

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

Weekend Special – Coffee? Tea? Please Join Me

At a certain point, no matter how young or energetic, we all need to slow down. I think I’m rapidly approaching that point. The roller coaster of cold, thaw, rain, snow, more cold, more rain and another thaw has not helped. It’s time for a lazy morning or afternoon or both.

Call up a pal and invite him or her over for coffee or tea. Keep it simple. It’s all about the company. Light a fire, set out a basket of muffins or a plate of cookies and enjoy a good long chat. While I find baking relaxing, particularly the simple stuff like homey muffins and cookies, sometime you just want to curl up in a big armchair. So, a little hint here – a few times a year, I bake a double batch and freeze them.

Here are some of my favorite muffins –

Applesauce Muffins

Zucchini Muffins

Very Ginger Gingerbread Muffins

And some cozy cookies –

Apple Oatmeal Cookies

Peanut-y Chocolate Chip Cookies

Root ’n’ Tooty Good ’n’ Fruity Oatmeal Cookies

So brew  a pot of your favorite coffee or tea, sit back and enjoy. For a special treat, you might like to try my Spiced Chai.

Relax and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

How will you celebrate the New Year? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

Snow Day & Applesauce Muffins

Who doesn’t love a good snow day? As kids, just the hint of a storm was enough to glue us to the local evening news. We were desperate to hear Don Kent proclaim a Snowmageddon. Back in the day, Don Kent was something of a local hero in the suburbs around Boston. It wasn’t so much his accuracy. I’m sure he got it right (or wrong) as often as anyone else did. It was his enthusiasm. Weather guys love weather, the bigger the better, and Don Kent loved it more than anyone.

Of course, Don Kent didn’t use the term Snowmageddon. He talked about nor’easters and snow showers. The more theatrical terms – Snowmageddon, Snowpocalypse and Snowzilla – have only finagled their way into our vocabulary in the past decade. I don’t know about Don Kent but I must say, I kind of like them. And what about the recent bomb cyclone? Certainly, the magnitude of the storm would have been excited Don Kent. I wonder if he would have embraced the colorful, new moniker or stuck with the proper term – explosive cyclogenesis.

Depending on Don Kent’s prognosis, we spent the evening peeking out the windows looking for flakes. My bedroom was well located for storm watching. My window looked out onto the streetlight on the corner. It was perfect for illuminating the falling snow or lack thereof. Throughout the evening, I bounced from homework to window. Little was accomplished and, eventually, it was time for bed. I tried to sleep but the smallest noise had me bolt upright. Was that a plow?

In the morning, Don Kent was back, this time on the radio. We figured he hadn’t slept a wink, but then, neither had I. He’d report snowfall amounts, offer the day’s forecast and finally announce the school closings. Or maybe it was his cohort Arch MacDonald who plowed through all those towns, private schools and daycare closings. Andover, Boston, Cambridge, Framingham, Humpty Dumpty Daycare, Lexington, Our Lady of the Saints, Peabody, Somerville, Watertown, Weston … wait a minute! Did he say Wellesley? He must have! I didn’t hear it.

And so, we were forced to listen to the litany all over again. Only this time a dozen or more cancellations had been added. The list went on forever, a Montessori school in Haverhill, Mother Goose Nursery School, Natick, Wayland and, finally, Wellesley. Phew!

Armed with a PC and linked to the world by the internet, snow days aren’t quite what they used to be. It doesn’t matter; I still love a snow day. It’s still dark outside when I slip into what I like to call my daytime pajamas – leggings, an old turtleneck and an even older sweater. After shoveling snow away from the garage doors and making coffee, I spend the morning doing all those things I would have done at the office. Doing it from home doesn’t change the work just the mood.

Just like a kid, I sneak constant peeks out the window at the falling snow. As the fluffy white stuff piles up outside, the world seems to slow down. Snow muffles the tread of the few cars out on the road. A sporadic plow rumbles by. It passes the house heading west. Minutes later is comes by again, this time going east. A peaceful quiet settles over the neighborhood. It will be a few hours before the plow comes by again.

Whatever needs doing gets done – lots of email, website and social media updates, a few phone calls – they know where I live, a press release and more. While still good, thanks to the internet, snow days aren’t what they used to be.

Have fun in the snow and bon appétit!

Applesauce Muffins
Baking is a great activity on a snowy day. Warm up the kitchen with the delicious aroma of apples and spice. Enjoy!
Makes about 20 muffins

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup (1 stick) butter at room temperature
1 1/4 cups brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened applesauce, preferably homemade but store-bought is okay
1/4 cup sour cream
3/4 cup raisins
3/4 cup chopped walnuts

Set the rack in the center of the oven and preheat to 375 degrees. Line muffin pans with paper liners.

Put the flour, baking powder and soda, salt and spices in a bowl and whisk to combine.

Put the butter and brown sugar in large bowl and beat with an electric mixer on high speed until fluffy. Add the eggs and vanilla and beat until smooth. Add the applesauce and sour cream and beat until smooth.

Reduce the mixer speed to low, slowly add the dry ingredients and mix until just combined. Fold in the walnuts and raisins.

Fill the muffin cups about 3/4 full with batter. A 2-ounce ice cream scoop is perfect for standard size muffins.

Slide the muffin tins into the oven, bake at 375 degrees for 5 minutes and then reduce the temperature to 350 degrees. Continue baking until the tops are golden and a toothpick inserted into the center comes out clean, 15-20 minutes more.

Serve warm or at room temperature.

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One Year Ago – Chocolate-Hazelnut Bars
Two Years Ago – Whole Grain Pilaf
Three Years Ago – Tartelettes au Fromage avec Saucisse et Poireaux (Cheese Tartlets with Sausage & Leeks)
Four Years Ago – Chicken, Sausage & Bean Ragù
Fove Years Ago – Spicy Tequila Chicken Wings
Six Years Ago – Caribbean Black Beans
Seven Years Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Eight Years Ago – Cassoulet
Nine Years Ago – Caribbean Fish Stew

Or Click Here! for a complete list of and links to all the recipes on this blog!

What do while away the hours on a snow day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Getting Ready to Give Thanks & Cheesy Pumpkin-Sage Biscuits

I thought we had another week at least! Ten days out, it’s past time to think about Thanksgiving. Professional chef or home cook, your most important tool is between your ears. If you are hosting the harvest feast, before you do anything, think it through and make your plan. No, I don’t mean one of those la-di-da, it’s-all-in-my-head, loosey-goosey plans. Get out your pencil and write it down.

Maybe you are skeptical; you’ve been doing this for years! Maybe you are nervous; it’s your first big sit down dinner. In either case, you can’t help but ask, “Okay, what’s in this plan?” Well, truth be told, it’s nothing more and nothing less than a series of lists.

It starts with the menu. That’s right, what do you want to serve at the great feast? Will you stay with tradition and pull Nana’s menu out of your memory bank? By the way, if you let tradition rule, are you absolutely certain that you want to make that green Jell-O mold again? You know the one – with crushed pineapple, grated carrots and mini-marshmallows. Just askin’.

Then again, maybe you skimmed the latest issue of one of those foodie magazines in the checkout line at the supermarket. If so, tried and true might be looking a little done and donner. If so, it could be time to change things up – a little or a lot. Hesitating? Don’t, it will be fun.

But where to start? That’s easy, the internet of course. Type in a few key words and to search for those intriguing recipes you perused in the checkout line. If you’re more of a cookbook person, spend an hour at the kitchen table leafing through your collection. You’re bound to find something similar. Regardless of your menu, make sure it includes a good number of make-ahead dishes. You have enough to do on Thanksgiving morning without whipping up another casserole.

When it comes to Thanksgiving, don’t be shy about accepting or asking for help if you need it. At least one or two guests will probably offer to bring something. When friends or family suggest something delicious, say yes, and answer quickly before they change their minds. I was delighted when my sister-in-law volunteered to bring the pies. However, kind as friends and rellies are, not all offers are equal. (Sorry, but there will be no green bean casserole on my Thanksgiving table.) Be kind and politely suggest an alternative to the rutabaga mash or Jell-O mold or assure them you’ve got everything covered.

Back to the grand plan, add whatever potluck offerings to your menu and adjust accordingly. If your cousin is bringing the aforementioned green bean casserole (hey, it’s your party not mine) then you can skip the broccoli gratin. Unless you are hosting a cast of thousands, you don’t need two kinds of yams, roasted and mashed potatoes and five or six different green and/or yellow vegetables.

With your menu done, use it to create your shopping list. Go through each recipe and your pantry and then write down any and everything you need to create your wonderful feast. Don’t forget to add the wine, cider, flowers and whatever else you might need.

Finally, create your to-do list and make a time line. Remember those make-ahead dishes? Figure out when you will make them plus set the table and run the vacuum cleaner around the living room. Be realistic about time. Whether it’s peeling the potatoes or finding the turkey platter, don’t let optimism get in the way of reality. It will take longer than think. By all means, enlist help. Remember those that can’t cook can run errands and the vacuum cleaner.

Wishing you good luck and fun with your Turkey Day preparations and bon appétit!

Cheesy Pumpkin- Sage Biscuits
Pass these versatile biscuits before dinner for a tasty appetizer or serve them with the main course. Bake up another batch over the weekend for extra special turkey sandwiches. Enjoy!

Makes about 2 dozen dinner biscuits or 8 dozen minis*

4 cups all-purpose flour
2 1/2 tablespoons baking powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon or to taste chipotle chili powder
1 cup (2 sticks) butter, cut in small pieces
1 1/2 cups (about 6 ounces) grated sharp cheddar cheese
3 tablespoons chopped fresh sage
1 1/2 cups pumpkin purée
1/2 cup sour cream
1 tablespoon maple syrup
Cream or melted butter

Position the racks in the top and bottom third of the oven and preheat to 425 degrees. Line baking sheets with parchment paper or a silicon mat.

Put the flour, baking powder, salt and spices in the bowl of a food processor and pulse to combine.

Add the butter and pulse until the dough resembles coarse meal. Add the cheddar and sage and pulse to combine. Transfer the dough to a bowl.

Put the pumpkin, sour cream and maple syrup in a bowl and whisk to combine. Add the wet ingredients to the dough and stir to combine. If necessary, add an extra tablespoon or two of sour cream.

Divide and pat the dough into 2 balls, place on a lightly floured work surface and shape each piece into rectangle about 9×12-inches and about 3/4-inch thick. Cut the biscuits into 3-inch* squares and place them on the prepared baking sheets.

Brush the top of each biscuit with cream or melted butter and bake at 425 until golden, about 15 minutes. Remove the biscuits from the oven, cool for 5-10 minutes and serve warm.

* For tasty appetizers, cut the biscuits into 1 1/2-inch squares and reduce the baking time.

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One Year Ago – Butternut Squash Tartlets
Two Years Ago – Lemony Kale & Radicchio Salad
Three Years Ago – Wild Rice & Mushroom Stuffing
Four Years Ago – Sweet Potato & Goat Cheese Crostini
Five Years Ago – Pumpkin Cheesecake
Six Years Ago – Rustic Apple Croustade
Seven Years Ago – Cranberry Sauce
Eight Years Ago – Decadent Cheesy Potatoes
Nine Years Ago – Broccoli Puree

Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you ready for the next power outage? What are secret survival tricks? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017