picture courtesy: http://www.marthastewart.com/recipe/cheesecake-with-blueberry-topping
Happy Thanksgiving my dear readers, for you I give thanks!
I am also in charge of a vegetable dish for T-giving, so I chose to make a variation on a beet, feta, pecan salad, by adding Brussels sprouts, which I LOVE, but which Luc pointed out will combine with the rest of the salad to make a disgusting combination for many people.
I actually got a good laugh out of that because he is right! Nonetheless, I think when I add the luscious sheep feta and fresh pecans it will be a special treat. For me anyway! I cooked the beets in a clay pot for several hours with some water, and added the Brussels sprouts at the end, for long enough to cook them thoroughly, about 45 min to1 hour.
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