Happy Thanksgiving to all my Canadian peeps! My family is hundreds of kilometers away but that didn’t stop me from making my own feast today: baked chicken breast, dressing, beets and mushrooms (a Ukrainian dish with tons of garlic), lemon garlic sauteed Brussels sprouts, and mashed sweet potatoes.
I’m ending the meal with a cup of Peppermint Patty to double as dessert and to settle the tummy. Not used to eating that much!
Most of the chocolate chips don’t seem to melt? I steeped it for over five minutes and agitated the water a couple times to get things going. I just ate whatever was left in my measuring cup, but it’s weird when you find a peppermint leaf here and there.
One thing I appreciate about this tea is that the flavours aren’t competing with a tea base. The peppermint is a lot more tingly here than in other blends, too. I could just go for more chocolate to get that true York peppermint patty feel, but maybe there is a way of getting the chocolate chips to melt easier.
I should pick up some chocolate extract. Ohhh, that would be great. And then I can add that to chai and other fun things.
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happy turkey day, incendiare. =0)
we’re doing chicken too. i love beets…. i can’t eat them anymore, and yet i love them.
I hope you enjoyed your meal it sounds great. Everyone’s scattered this year as well so we’re probably not doing much.
James, I shouldn’t have beets as well, but I love beet greens, so I’m treating myself this weekend.
Glad you had a dinner anyway! I always make something, even if it’s just a roasted turkey breast or chicken. I need an excuse to make good food.
That’s too bad about the lack of beets in your diets. I wish you could all enjoy them. How do you prepare the beet greens, yyz? I’ve always wanted to replicate my Grandma’s beet leaf holubtsi. So heavenly.
That’s a great attitude, Cavo! Besides, poultry is good for you anyway. :D
To be honest I just love them steamed with salt and pepper and butter or sometimes olive oil. Simple but delicious. Your Grandma’s dish sounds interesting, how would you describe it?
I can see that working very well though since I love having spinach that way. What my Grandma does is make a filling with rice, dill, and a bit of cream, and then simply roll that mixture up in beet leaves (kind of like cabbage rolls or dolmades if you’ve had those before) and bake them in a casserole dish. They really shouldn’t be that hard to make, now that I think about it.
That sounds awesome!
yyz is far better behaved than i am: i drench the beet tops in brown sugar, cinnamon and butter…. but i have to make up for the lack of turkey somehow (i’m allergic).
The beet leaf holubtsi are SO addictive. Actually, I just Skyped with my mom and asked about it, and apparently you just pour some cream on top of the holuptsi then put it in the oven. I guess it just sort of gets absorbed by the rice and leaves.
Brown sugar, cinnamon and butter? I NEVER would have thought of that combination! I always think of beet leaves as a savory thing.
happy turkey day, incendiare. =0)
we’re doing chicken too. i love beets…. i can’t eat them anymore, and yet i love them.
I hope you enjoyed your meal it sounds great. Everyone’s scattered this year as well so we’re probably not doing much.
James, I shouldn’t have beets as well, but I love beet greens, so I’m treating myself this weekend.
Glad you had a dinner anyway! I always make something, even if it’s just a roasted turkey breast or chicken. I need an excuse to make good food.
That’s too bad about the lack of beets in your diets. I wish you could all enjoy them. How do you prepare the beet greens, yyz? I’ve always wanted to replicate my Grandma’s beet leaf holubtsi. So heavenly.
That’s a great attitude, Cavo! Besides, poultry is good for you anyway. :D
To be honest I just love them steamed with salt and pepper and butter or sometimes olive oil. Simple but delicious. Your Grandma’s dish sounds interesting, how would you describe it?
I can see that working very well though since I love having spinach that way. What my Grandma does is make a filling with rice, dill, and a bit of cream, and then simply roll that mixture up in beet leaves (kind of like cabbage rolls or dolmades if you’ve had those before) and bake them in a casserole dish. They really shouldn’t be that hard to make, now that I think about it.
That sounds awesome!
yyz is far better behaved than i am: i drench the beet tops in brown sugar, cinnamon and butter…. but i have to make up for the lack of turkey somehow (i’m allergic).
The beet leaf holubtsi are SO addictive. Actually, I just Skyped with my mom and asked about it, and apparently you just pour some cream on top of the holuptsi then put it in the oven. I guess it just sort of gets absorbed by the rice and leaves.
Brown sugar, cinnamon and butter? I NEVER would have thought of that combination! I always think of beet leaves as a savory thing.