Me, in my younger days, having tied one one.
Today is National Tie One On Day. If you want to go out and get wasted, be my guest. But I will be in the kitchen tying an apron around my waist – which is the real meaning behind the day, according to the National Day Calendar. Since it’s the day before Thanksgiving, tying on an apron is what most red-blooded Americans will be doing. I’m proud to say I’m one of them.
I will also be making and sharing some food, since my two kids will be here for Thanksgiving and my other son and his family are visiting this weekend. I get to see sweet Brandon, Ingrid and those cute little blonde-headed grandkids, who call me Fran-ma…since I’m not technically their Grandma. But try to convince me of that.
So, I’ll be tying on my apron and making my usual: Rosemary Garlic Butter Turkey, with Sausage, Chestnut stuffing, Corn Casserole, Garlic Mashed Potatoes, Roasted Brussel Sprouts, Shallots and Bacon with Honey Soy Drizzle (my daughter goes insane for these — I’m posting the recipe below) and maybe some Yam Crumble and, of course pie. Pumpkin, Pecan, and Cherry Cranberry are looking like the ones I’m going with this year.
I’ll keep my ear to the phone to hear who won the Cutthroat Tunno Pumpkin Pie Competition. I love my crazy family in Pennsylvania, and miss them so much around the holidays because we are always — all about the food.
And I want to thank my mom for realizing that keeping your family close is one of the most important things in life. I thank her for doing it so beautifully, with love and food as the main ingredients and conversation, closeness and laughter, the byproducts. Here is a link to one of my older blog posts called, The Hand That Stirs the Pot. It explains exactly how she managed it.
Now this was a woman who reveled in her kitchen power!
So, tie on your aprons and let’s cook! If you need your very own, My Sauce is Better than Yours apron, or a The Hand that Stirs the Pot Wields the Power apron, get one now at my Zazzle store — just click on this link: GettaSommadis, and flaunt your kitchen power too!
We can all only hope to look as good in this apron as my Uncle Richard.
I love you all and am so thankful for each of you. Whether you read every blog or not, I love you just the same. And special thanks to those of you who take the time to respond. It always makes my day to read your thoughts. You make this such fun for me.
Have a wonderful Thanksgiving!
Roasted Brussel Sprouts and Shallots with Bacon and Soy Honey Drizzle
2 lbs Brussel Sprouts
6 to 8 large shallots quartered
5 strips of bacon cooked until crisp then chopped
2 to 3 Tbsp. olive oil
1/4 cup soy sauce
1/4 cup honey
Cook the bacon strips in the oven on a cookie sheet at 375 until crisp, remove them, drain them on a paper towel and set them aside to cool, then chop them into 1/2 inch pieces. Rinse and clean the Brussel sprouts and place them in a large mixing bowl. Peel the shallots, quarter them and add them to the Brussel sprouts. Pour the olive oil on them and toss until they’re coated. Roast them on a cookie sheet in a 450 degree oven stirring every 10 to 15 minutes until they’re browned and a little crispy. Place them in a large serving bowl and add the chopped bacon bits. Mix together the soy sauce and honey in a small mixing bowl, heat it in the microwave for about 30 seconds so the honey mixes well, and drizzle it over the roasted Brussel sprout shallot mixture. Mix them together and serve.