Hello!
Hope you had a fantastic Thanksgiving yesterday!

I had intended to post this as a side option for old turkey day, but obviously didn't get around to it. However, as I type there are about three pounds of leftover produce in my fridge just begging to be cooked. So, if you have leftover Brussels sprouts like me, this is a great variation that you probably didn't have yesterday.

I wanted to call these "Italian" Brussels sprouts because of the ricotta and prosciutto, but I am quite obviously a ginger, and have no idea if that would necessarily constitute these being "italian". They most certainly are cheesy, though, so we went with that.

Without further ado! Whip up some of these guys when you get home from shopping today. If you have simple leftover Brussels sprouts from yesterday in your leftover pile, those would work just fine, too. The biggest takeaway here is-- just because yesterday is over, doesn't mean the good eats have to be, too. Enjoy.

Let's cut to the chase, here.
If you show up at a relative's tomorrow, immediately immersed in the smell of a glorious turkey over which they've been slaving all day, and you are toting something that involved opening a can of soup in the "recipe," you're an asshole.
I'm sorry.
It's 2013. We're past this. Make something with fresh produce (I grabbed these at the last farmer's market of the year at Dewey Square yesterday. Le sadz) and interesting ingredients and not the same casserole nonsense people have had in their arms while ringing doorbells since 1971.
If your family is adventurous with their food and not too terrified of spice, this is a great call. If not, the forthcoming "Italian" Brussels sprouts, baked with prosciutto, parmesan and ricotta, are a delicious call, too.
Just, whatever you do, don't show up empty handed, or with something that sucks.
Your family will thank you.
Happy Thanksgiving!!

Apparently, I've brought up my friend Court a few times around here.

I guess after ten-plus years of friendship, it's pretty difficult to maintain a quasi-online-diary without mentioning her a couple hundred times. And since I feel like this is always a good place to store some photos and memories of mine, maybe even more so than whatever food I just shoved down my gullet, here are a few of my favorite shots from my best friend's recent baby shower.

I can't believe it's the week of Thanksgiving!
The holidays are officially here, and since I spent the better part of the beginning of the month in sunny California, I am still doing my damndest to get caught up here, and in the kitchen, and at the office, and with life in general.

One of the things on my almighty to-do list this week is make a few sides to bring along to my aunt's on Thanksgiving. I have big dreams for a pumpkin-arancini type situation, but we'll see how that pans out the day of. In the meantime, I wanted to do a test-run of the stuffing I am going to make, mostly for Matt to enjoy on Thanksgiving.

For the most part, my gluten-free buddy can partake in a lot of Thanksgiving fare. The turkey, obviously, is fair game. As are many of the veggie sides and maybe an app or two if they're of the meat-and-cheese persuasion. But, I figured, one of the best parts of the meal, the stuffing, is off limits. So while I will gladly stuff my face with "real" stuffing come Thursday, I wanted to give him the option for something, too.

I also wanted to make it delicious for everyone else, so I added some spicy Italian sausage. I made this last year with bacon, which was also very good, but I think the crumbled sausage is even better. It lends just the right amount of heat and a great chewiness to this.

Also-- definitely add celery. I just didn't have any on hand! Won't make that mistake later this week. This requires a bit of planning as you have to first make the gluten free cornbread (I followed this recipe, sans the jalapeño and bacon, of course), and then bake it for a bit to get it to a crispier texture less likely to turn super-soggy when combined with everything else. But it's well worth it, I swear.