Happy turkey, happy stuffing, happy sweet potatoes with little marshmallows, happy green bean casserole with stringy onions, happy leaves on the ground, happy frost on the pumpkins, happy football games, happy long walks after dinner, happy reading a book, happy taking a nap.
Happy Thanksgiving, from The Perfect Pantry to your pantry.
Please take a moment to give thanks for the safety of Hurricane Sandy survivors in the New York/New Jersey area, who still face enormous challenges as they rebuild their communities, and donate if you can: www.redcross.org.
Six years ago today, I posted my first words on The Perfect Pantry, beginning an exploration of the more than 250 ingredients I keep in my cupboards, spice rack, freezer and refrigerator, with recipes for how to use them. Recently, a reader asked for some advice about her own blog, which led me to reflect on what I've learned about food blogging in the past six years, and who taught me what I know.
Once upon a time, I had a friend named Mary who ate only the tips of asparagus. I've always been more of a stem gal, so we were the perfect dinner companions. I thought our friendship might last forever, but as things turned out, asparagus preferences weren't enough to keep us together. Just as well, actually, as I've come to love every bit of the asparagus, and now I'd be reluctant to behead all of my spears for the sake of friendship. The asparagus season here in New England lasts for only six or seven weeks, and whatever makes it to the farmer's market gets snapped up soon after the opening bell. When you bring home fresh-picked asparagus, I hope you'll try some of my own favorite recipes along with exciting ideas from other food blogs. Make sure to stock your pantry; you'll need lots of different pantry ingredients -- Asian, Italian, Middle Eastern, Spanish -- as you work your way through this list.