Sunday - Brussels sprouts braised in (leftover) turkey gravy and wine (w/ a splash of balsamic vinegar) - pictured below. Fresh rye bread and an ash-ripened goat cheese. Leftover pumpkin pie for dessert. Sake to wash it all down.
|brussels braising on the stove (and a big pot of turkey stock)|
Tuesday - we are using mark bittman's kale/chickpea recipe which is supposed to be vegan, but we will be de-veganizing it with chorizo
Wednesday - leftover Brussels sprouts over pasta
Thursday - roasted portabella mushrooms over leftover polenta topped with a cream sauce (cream, shallot, thyme)
Friday - something in our freezer ... dumplings or a trade joe item
Saturday - our big tree decorating day!! Cheese fondue will be the center of the meal, but we will also add a simple spinach dip that I am currently obsessed with : sauté spinach in olive oil and garlic. Put in food processor with cannellini beans, a splash of balsamic vinegar and some fresh lemon juice. Season with salt and use a a dip for pita chips or endive. Couldn't be easier.
So, the day after Thanksgiving we broke out our new double stroller. I have visions of running with my girls at some point (when the weather is warmer and Baby J can sit in there sans the car seat). But for now, it is my main form of transportation when I have both girls and have to go father than Big Girl can walk. That thing is a beast! It's huge. But fun, sort of. I'm getting better at maneuvering it, but still. Wide sidewalks are greatly appreciated!