I’m really excited for this three day work week. My sister-in-law is hosting Thanksgiving dinner for the first time, which means we’ll have sweet potatoes and I’m really looking forward to that. We’re making Erika’s beautiful recipe. The dinner will begin with growlers of local beer, spiked cider and Mom’s deviled eggs. Then we’ll have turkey, fresh rolls, stuffing, cranberry sauce, green beans, red skin potatoes and pomegranate kale salad. For dessert my mother-in-law is bringing a pumpkin roll and cheesecake. This Thanksgiving gathering will be unique because Marc and I usually go to my Mom and Dad’s while my in-laws usually go to Marc’s aunt’s house. It will be nice to be together this year. What are you doing this year? What are you excited to eat? Everything? Cool.
I am avoiding Black Friday, like always, but I enjoy going downtown to participate in Small Business Saturday. I like to shop local as often as I can, but if you happen to have an American Express card, you can get a $10 credit if you spend at least $10, up to 3 times at participating locations the Saturday after Thanksgiving. You just have to register your card ahed of time. Practically all of the downtown area shops and restaurants in my hometown participate, so win-win. This is not a sponsored post, I just like my American Express card and free money.
I had another recipe lined up for today, but I pushed this mash I made over the weekend to the top of the list because I thought you might like it for Thanksgiving! It’s a side that everyone can enjoy because it’s gluten-free and easily made vegan. The tahini stands in for the butter, adding a nutty richness. It’s just plain delicious whether you have dietary concerns or not. It takes a modest 1/4 cup of tahini, so it’s great for using that half a jar of tahini in the fridge.