A few months ago, we flew to Ohio to celebrate Poppa Stephen’s birthday and had to sneak in a visit with John’s granny (Marjorie), so she could teach us her famous collard greens recipe. She’s been making them for more than 60 years, so uh obviously they are very good – so good that I always include them in our Thanksgiving menu. Even though she’s great in the kitchen Granny admittedly hates to cook, but did it because she had to care for her family. Who can relate to THAT? So, we were extra honored to be schooled in her method (Luna too!). Granny’s rules: clean those greens and don’t add cinnamon! You can see the full recipe inspired by Granny under the Cravings section of the website.
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XOXO,
Bethany
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Willie and Chris give some updates about MVDSA events, talk football, and discuss Thanksgiving day foods people dislike. They discover what Bologna Cake is, and how to get stains out of carpet when the bologna cake slips the plate and end up face-down on the floor! Happy Thanksgiving 2020!
easy no bake thanksgiving treats. Most items were acquired from dollar stores.
Song: Jarico – Island
(Vlog No Copyright Music)
Music promoted by: Vlog No Copyright Music
Video Link: http://youtu.be/gzlDn4emtvo
On Thanksgiving, what’s better than stuffing? Nothing. Nothing is better than stuffing. It’s the best. But what if it was truly perfected? We believe that perfect stuffing could lead to world peace. That’s why on this episode of Making Perfect, our very own Chris Morocco and Rick Martinez are taking up the noble task of perfecting it. And isn’t that really the spirit of Thanksgiving?
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This is it. Bringing it all together. Brad, Claire, Rick, Carla, Andy, Chris, Molly and Christina have striven over the last few weeks to create the perfect component parts of a Thanksgiving dinner: turkey, stuffing, mashed potatoes, gravy, cranberry sauce, sides, pie. Now they’re here to bring it all together in the finale and make a (mostly) absolutely perfect Thanksgiving meal. Well, there are a few hiccups along the way, but what’s a Thanksgiving meal without a few happy accidents?
It’s time. Making Perfect. Season 2. And with Thanksgiving right around the corner, what better topic is there than… Thanksgiving? That’s right, in this season join OG Making Perfecters Claire, Andy, Brad, Carla, Chris and Molly and new additions Rick and Christina as they pursue the perfect Thanksgiving dishes.
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In the world of Thanksgiving sides, there is a plethora of options, so deciding on which ones to make for your feast can be challenging. That’s why Claire Saffitz and Christina Chaey are here to up your Thanksgiving side dish game. Join them as they pursue Thanksgiving side dish perfection.
Check out the story here: https://www.bonappetit.com/story/making-perfect-thanksgiving-sides
Squash and Radicchio Salad With Pecans: https://www.bonappetit.com/recipe/squash-and-radicchio-salad-with-pecans
Brussels Sprouts With Pistachios and Lime: https://www.bonappetit.com/recipe/brussels-sprouts-with-pistachios-and-lime
Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Guests, all of whom have saved room in their stomachs for dessert, will ask: ‘What type of pies did the hosts provide? What was the quality of the crust? Was this pumpkin pie pumpkin-y enough?’ Claire and Brad want you to pass your guests’ pie grading, so they’ve endeavored to make the perfect Thanksgiving pie.
Check out the final recipe here: https://www.bonappetit.com/recipe/pecan-rye-pumpkin-pie
And find all of the Making Perfect recipes here: https://www.bonappetit.com/gallery/absolutely-perfect-thanksgiving-menu
Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil.
Well, here we go again. How many times have you made a turkey on Thanksgiving and ended up serving your guests undercooked meat? Or have you ever used frozen cranberry sauce and regretted it immediately? Brad and Andy want to help you move past the uncertainty and the shame and teach you to make the perfect Thanksgiving turkey and CS (that’s what we call cranberry sauce in the professional YouTube food video description writing community).
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