That's where we are today. Currently, I have all the usual suspects: Brita pitcher, milk, wine, juice, eggs, a million mustards, jellies and salad dressings. But, now add the new players: 13 pound turkey, bag of kale (it was a steal, I HAD to buy it), a head of romaine, bowl of ice cream custard chilling, tupperware full of jello, hummus, pie crust, parsnips and carrots. In short, the damn thing is packed to the gills. And, tomorrow, the turkey has to get into its brining vessel, requiring the removal of a shelf. Guess I'll be trucking groceries over to Mom's tomorrow for temporary storage. That or packing a cooler.
|Yeah, I wish! Mine has about 1000X this much stuff right now!|
Tomorrow, I'll embark on this crazy tradition from Neil's childhood..."white" mashed potatoes at Thanksgiving! Never in my life! But luckily Aunt Jennie is bringing her sweet potatoes so the Earth will not fall off its axis. That reminds me; I'll have to give y'all the recipe for Jennie's S.P.'s. If our family doesn't have these at Thanksgiving there is a mutiny. Things could get ugly.
So, here it is. I hope you'll take the time one day to try this recipe. They are so perfect and I think you'll be glad you tried it out. And if you're a sweet potato and marshmallow kinda guy/girl, that's ok. Try these on a non-holiday and see what you think. I think you'll ditch the marshmallows, but that's just me.
- 3 cups cooked sweet potato
- 1 cup sugar
- 1/2 tsp salt
- 2 eggs
- 1/2 stick butter or margarine
- 1/2 cup milk
- 1/2 tsp vanilla
- 2 Tbs frozen orange juice
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup pecans
- 1/3 stick butter/margarine
Spread sweet potatoes in casserole dish. Spread topping on top. Bake at 350 until the topping is melty, brown and looks right!