Thanksgiving is coming! Thanksgiving is coming! Yay! Sheila and I were at the store earlier and picked up a few odds and ends – mostly the salad fixings, since the guests will be bringing some of the side dishes. I stocked up on the canned pumpkin. I can never get enough pumpkin, so I am making pumpkin soup to go with my sandwiches both before and after Turkey Day. 🙂
This is a super easy recipe. No chopping! I use the pumpkin can to measure the milk, and all the ingredients go straight into the pot. Minimal cleanup and it’s ready in 15 minutes. Sheila says she likes the soup, but I have a sneaking suspicion that she likes the fact that all she has to do is show up to the lunch table and enjoy. 🙂
The Big Game should only be watched with nachos in hand. That’s a given. But, what kind of nachos? Is there more than one kind? Turns out there are as many different kinds of nacho recipes as there are chili or stew recipes.
Movie nachos – the kind with the fake cheese poured on top of a mound of tortilla chips. Best I ever had were served in a theater in Texas. Soooooo good.
Home nachos – tortilla chips, salsa and shredded cheese piled on a plate, nuked in the microwave and then scooped up with the tortilla chips. Quick and easy; can be tossed together during a commercial break.
Party nachos – everything and the kitchen sink piled on a plate and scooped up with tortilla chips.
Super party nachos – a nacho casserole made with layers of anything the cook thinks goes together. Anything. The only constant being the tortilla chips at the bottom. You eat this with a fork. Or maybe a spoon.
Here’s our version – hearty enough to be a meal and taste tested by a few football pals, and me, of course. J
Ireland is a fabulous place to visit from Spring right through early Fall. The country has plenty of top-notch scenery, challenging golf courses, stud farms, and castles galore. And, it has all that really great food. Sheila and I had loads of fun going from tea room to pub to restaurant, sampling traditional Irish dishes.
The one constant at lunch wherever we went was the dense brown bread. It varied slightly in taste with different bakers, but it was usually served with soup or at afternoon tea, with jam, butter or honey.
Of course, when we came back to the States, Sheila and I created our own version of the bread so that we could serve it on St. Patrick’s Day. Yes, it is on the table with the soda bread, giving our guests a chance to try both. To be clear, Sheila does the baking and I do the tasting and cleanup. We make a great team in the kitchen. 🙂