An English Thanksgiving

Thanksgiving–since I started celebrating it back in 2000– has always been one of my favourite holidays. Think about it: you don't have to buy tons of presents, you get to eat A LOT, and hang out with people that, though they may drive you mad at times, you love. The whole sentiment behind it is pretty kickin' also. I don't think people are grateful enough of the time. Yeah, that's right. I'm getting all preachy on yo ass.

So, I realised some time ago that I hadn't celebrated Thanksgiving since 2005. This kind of upset me, and I felt like I was missing out. So I decided that I would cook Thanksgiving dinner for my housemates on the day. Then we invited a couple more people. Then a couple more. Before I knew it I was preparing to cook a meal for 15 people. And you know what? It. was. awesome. Everyone came over, we drank, we ate far too much food, and we were merry.


Here's a rundown of the whole shebang:
turkey
stuffing
pigs in blankets (thank you Kat)
devils on horseback (thanks again, Kat)
roast potatoes
sweet potato-orange mash
green beans (thank you Jamie)
corn on the cob and broccoli (thank you Vivi)
roasted brussel sprouts with bacon and pomegranate seeds
maple-glazed butternut squash
buttermilk biscuits
gravy (thank you Katemonster)
apple and blackberry pie
homemade belgian chocolate ice cream

Keep an eye out for some of the above recipes. I will post when I stop being full.

Hassleback potatoes... a revelation

I love potatoes, but I NEVER eat them. I have so much trouble cooking the damn things that for such a long time I just never considered it to be worth the hassle. I used to try and cook baked potatoes, something I considered to be the ultimate lazy food, but for something that was so low-key, I couldn't deal with how long it took to cook. Bore snore.

Then, the other day while doing my usual food-blog perusing, I came across saddleback potatoes (I prefer this name, sounds a bit more appetizing). It's a bit like a cross between a baked potato and a roast potato, and it's delicious. So much less hassle (haha, hassleback) than other types of potatoes, and so worth the short 45 minutes it takes to cook (during which time I just prepared the rest of the meal, so no bother!).

Plus, I think they look pretty.

Pictured here with my Parmesan Chicken. That recipe to follow soon!

Saddleback Potatoes

1. Preheat oven to 220ºC/425ºF/Gas mark 7. If you prefer your potatoes skins-off, go ahead and peel 'em.

2. Make slices in the potatoes, but DON'T slice all the way through. You can slice as thin or as thick as you like. Cover with olive oil, trying to get some oil in between the slices. Top with some salt and pepper.

3. Put in the oven for 45-50 minutes. Halfway through cooking, take them out of the oven and give them a little shake. if the potatoes feel dry, put a little bit more olive oil on them. The slices should have fanned out a little by now so the oil should sink into the gaps no problem!