Well, it’s what I’m thinking currently. As always, it’s my kitchen and I reserve the right to change my mind and the menu as it suits me.
cheese plate to open
for soup Corn and Wild Rice Soup with Smoked Sausage -(it’s more like chowder) a favorite introduced to me by my friend Pam (also an incredible cook)
of course we’ll have a green salad, and I kinda want to make a raspberry or pomegrante vinegrette for it
side dish wise I’m contemplating either green beans or aspargus with toasted almonds, but leaning toward green beans since there’s a cool looking recipe in the new Cook’s mag
and of course the starches are important, so we’ll have mashed potatoes (using yukon gold’s of copurse), and sweet potatoes (not yams) with pecans
and it being Thanksgiving I’ll be roasting a bird, using my mom’s stuffing recipe (like I said- you can never have enough starches, apparently, just ask Robin), and a gravy recipe from Cook’s with a little added common sense (this is not America’s test kitchen- it’s mine 
)
finally my favorite find, and I think the perfect topper to a so far very traditional spread a recipe for Cranberry and Dried Cherry Sauce
That’s as far as I’ve gotten. I think that since I have pecans intended as the sweet potato dish topping, and there’s toasted almonds intended for the green bean or aspargus, I’ll forgo the Pecan pie unless someone brings it. And we’ll have to have pumpkin something… wonder if Robin is up for doing another pie, otherwise I’m doing something esoteric like a Pumpkin Chiffon Trifle. That linked recipe had me right up until the “Jar walnut or pecan dessert”.
In the mean time I need to make a cream of mushroom soup soon, and I’ve got a yen to do more squash and roast a chicken soon. We’ll see what we can fit into the schedule.
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on Tuesday, October 25th, 2005 at 11:54 pm and is filed under Menus.
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