Here at MISSadventures, we are allll about the holidays. Give us good food, good company and holiday cheer any time! It's hard to believe that Thanksgiving is only days away. To celebrate its arrival we wanted to talk about our favorite part of this holiday: the food. Most people's favorites seem to be the basic staples: turkey, mashed potatoes and stuffing. While delicious, it's the rare side dishes and desserts that we love about this meal. Here are our favorite Thanksgiving recipes: | |
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Erin Wooddell Yesterday, I realized it'd been about a month since I'd eaten a single piece of fruit that wasn't an apple. There's no denying that autumn is the pinnacle time for the world to give in to its apple obsession. Orchards are open for the picking (ha), people start baking pies and making applesauce, butter and jam. It's THE season for celebrating how much everyone loves this fruit. Don't get me wrong, apples are great, but I'm getting a little sick of them—a natural occurrence when you eat the same thing over and over, no matter the method of variation.
As if Harry Potter doesn't take up enough of my time or brain energy as it is, now I can head on down to my local Starbucks and give this concoction a whirl! Click here for the recipe! Make sure to order it soon, because it's only available during "red cup season!" (Or rather, the holidays.) Are you wondering how the secret menu works? As a former barista, I can tell you the basic gist is simply knowing the components of your drink. All baristas are trained differently, and for some, the regular drink recipes can be tough enough to remember. Memorizing rare concoctions with special names isn't necessarily high on their to-do list. The secret is all in how you place your order.
Some drinks on the Secret Menu are well-known, with names like "Captain Crunch" or "Raspberry Cheesecake." Really, baristas can make almost anything you want. Ever stood in line behind someone who spouts off one of those long orders like, "Tall, 3-pump vanilla, caramel macchiato, extra hot"? Feel free to be just as particular when ordering different flavor combinations. Just be forewarned that extra syrups can cost you up to 50 cents per flavor. Give their Butterbeer a try and let me know how it is in the comments below, or tweet me @adventuringMISS. Emily Maxie I feel like we tend to abuse the phrase “made from scratch.” Hardee’s commercials show a sweet old lady making biscuits “from scratch” every morning. The reality? More like acne-ridden teens adding water to Hardee’s premade biscuit mix. That might be why I was a little confused when my husband J said he wanted to make a pumpkin pie "from scratch." The conversation went something like this: J: We should make a pumpkin pie from scratch, what ingredients do we need? Me: I think we have everything already. J: We don’t have a pumpkin, do we? Me: We have pumpkin, like in the can. J: No, I want to make it from scratch. It seems so obvious, but that thought never crossed my mind! When I was growing up, pumpkins came in two forms—the kind used for carving spooky decorations and the kind you find canned in the baking aisle. It turns out that there’s a third kind! They’re called pie pumpkins (or sometimes called “sugar pumpkins”), and they’re smaller, sweeter and less grainy than the jack-o-lantern kind. They’re a little bigger than a grapefruit, and you can find them in the produce section of grocery stores. Erin Wooddell
When the days are long and the sun is hot, I normally crave fish, salad and other healthy treats. It's as if my body knows all those foods are at their freshest and it's signaling me to indulge while farmer's markets and ripe veggies are there for the taking. This summer, however, fish wasn't high on my cravings list. I'm not sure why, but whenever I'd go to the grocery store and pause at the fish aisle, I'd crinkle my nose and think, "Maybe next week." Recently, as we've ventured into autumn, fish has all of a sudden piqued my curiosity again and I've been fixing it as often as possible. |
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