brussel sprouts, anything squash-related and anything yam or sweet-potato-related

Those are many of the good things! But there are many other good things.... We get really excited about the mashed potatoes in my family.

Okay, brussel sprouts I get, because those are really a love 'em or hate 'em sort of thing, but no squash or yam/sweet potato?

That's just wrong.

I make my stuffing with enough garlic to lay out even Steph Meyer's vampires.

And mashed potatoes with still more garlic and blue cheese.

What? I'm Cuban-- garlic is a food group. I keep threatening to plan a family vacation around the Gilroy festival.

Y'all are reminding me that I need to go to the grocery store. I'm getting my hair cut tomorrow night so I won't have time.

I'm hoping I found the right pie recipe on epicurious--I have a pie recipe I really like, but I wasn't TOLD I'd be making pie until after I got here, so I didn't bring it. I *think* I found the right one...it looks about right...I think...I only make it once or twice a year, so it's hard to tell. But I *think* it's the one with sour cream in it, not just whipping cream.

Now if only my friend didn't hate nuts, and would let me make it with the gingersnap-pecan crust, instead of making me having a boring crust. Sigh.

Citrus Cranberry Sauce:
1 cup chopped fresh cranberries
1/2 cup plus 1 tbsp orange juice concentrate, thawed
1/4 cup sugar
2 tbsp Grand Marnier
3/4 tsp grated orange rind
1/2 tsp grated lemon rind
1/4 tsp ground allspice

Mix ingredients together. Bring to boil; cover, reduce heat and simmer 20 minutes, stirring occasionally. Simmer uncovered for 5 more minutes. Cool.

Butternut Squash with pecans and blue cheese:
4 1/2 lbs butternut squash, unpeeled but seeded, cut into 1-inch cubes
3 tbls olive oil
6 stalks fresh thyme
1 cup pecans
1 cup crumbled blue cheese

Preheat oven to 425. Roast squash in oven with oil and sprinkled with 4 stalks stripped thyme leaves for about 30-45 minutes, or until tender. Toss in bowl with cheese and pecans. Season to taste and garnish with remaining sprigs of thyme.

The squash is Nigella Lawson. Don't remember where the cranberry sauce is from.

Especially since I found an easy squash/pecan/blue cheese recipe that makes much more sense.

Glurble...whimper...link, please?

So, it's a letdown to make fantastic and complicated side dishes for just me.

I will happily take any leftovers.

ETA: JZ, I'm way ahead of you. Literally.

::::marks Megan's post for later printing:::::

We're doing all new foods. I'm making a Cranberry Tangerine Conserve from epicurious. We're also making Stuffed Acorn Squash, Creamed Corn (from frozen), Baked Quail with Potatoes, Ham, Ambrosia, Green beans (it was going to be broccoli but green beans won out), Maple Glazed Carrots, Sweet Potato - PEcan Pie and Raspberry Chocolate Cheese Cake.

And maybe a fried turkey.

No dressing that I know of except the stuffing in the squash. We're trying to do different things this Thanskgiving since it's the first since my cousin died. Which of course it is since he died in June, but ... it's going to be hard. Good, but really hard I'm sure.

Peace to everyone who will be dealing with a lost loved one over the holidays.

Now if only my friend didn't hate nuts, and would let me make it with the gingersnap-pecan crust, instead of making me having a boring crust. Sigh.

How about making it with gingersnap-graham cracker crust?