Have you seen Shrek? Of course you have. There’s a scene in the last movie where Fiona and Shrek have little ogrelets, and once the wee monsters are sleeping, Shrek looks to Fiona all seductively and says something along the lines of “I know what time it is. ;D ;D ;D” and which point she is all “;D” but then they both just absolutely pass. out.
Well, that is a little bit like how R and I are feeling about Thanksgiving this year. He is in the throes of finishing up phase I of his Master’s of Engineering degree, and I am in the middle of cramming for my Chinese midterms, finishing up my application for grad school, and coordinating my immersion program in China this upcoming summer. When the question about what we were doing for Thanksgiving came up, we enthusiastically agreed to just enjoy our first weekend “off” together since August.
That doesn’t mean I’m going to forego our first Thanksgiving together, though! I’ve been scouring the internet trying to find some tasty-yet-easy recipes in keeping with the holiday theme. While there is a 50-50 chance that we will just end up popping down the street for dumplings, I’d like to think that my inner Martha will be up to making some of these treats. Stuffed butternut squash? Sage cornbread? Yes please.
- Stuffed Butternut Squash from VegKitchen
- Crispy Sage Potatoes from Donna Hay
- Skillet Cornbread from Bon Appetit
- Pumpkin Pie Caramel Apples from Chocoley (!!!)
I used to hate caramel apples, but our building was giving them out on Halloween, and I’m officially obsessed. (We may or may not have trick-or-treated more than our fair share, but there definitely aren’t any children in the building so I don’t feel all that bad ^~)
I adore cherries. In the spring, I wander down the streets where I know there are cherry trees ready to shake out their pastel skirts and when they bloom – oh man. I could spend every dreamy day wandering through the pink blossoms. I get equally excited when the awkward out-of-season cherries are replaced by succulent beauties like these at the market. They basically cost their weight in gold, but the season is so short that I never hesitate to splurge on a precious bag.
We’ve been delighting in our cherries just as they are: cool-crisp from the fridge with notes like wine and summer sunshine. I’ve been scouring the internet for more ways enjoy them while the short season lasts, and these are some of the recipes I’ve bookmarked:
- Cherry Coconut Milk Pops
- Bulgur Salad with Cherries
- Cherry Cobbler Muffins
- Dark Chocolate Cherry Smoothies
If you have any cherry recipes I simply must try, please leave me a comment with the link (or the recipe itself, if you’re so inclined ^^).