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Before Thanksgiving: Improved Vegetable Recipes


This time of year, lots of luscious autumn vegetables are available. That’s one of the things that makes Thanksgiving such a feast! And if they’re cooked properly, even the kids will eat them without too much complaining.

Here are my choices for this year’s banquet table:

Once upon a time, I found a recipe for Screaming Heads. I tried out that Brussels sprouts dish, and fell in love. But it needed something a bit more pungent. Hence, my rendition, which includes more zing. They’re not that spicy; the only screaming will be for more.

Carrots are plentiful, cheap and sweet. Pair them with a quality dry salami and some brined peppercorns and you’ve got a festive dish with a novel flavor; one that doesn’t set you back a house payment or two.

Oh, I forgot; we don’t worry about house payments anymore. We’re past that election…

Enjoy the (Spruced Up Veggie) Heat!

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