Our theme for this year's Thanksgiving was "A Celebration of Pork."
For breakfast, Sarah made french toast and sausage.
Then we tried to recreate a tostones plate we had at Conga a few weeks back for lunch. I ventured out into the cold temperate November air to deep fry some plantains on the grill's side burner while Sarah put the rest of the elements together.
It really only turned out okay. The pork could have used a little more marinade time, and the plantains were pretty meh. Really, though, any time you combine lime, avacado, and cilantro it's hard to complain too much.
Sarah put a lot of thought into supper.
We closed out the pork-related portion of our "Celebration of Pork" with some Banh Mi. It was awesome.
You have a food blog! I love it! I like the Sandra Lee reference. Nice nature photos, too.
ReplyDeleteFor the mushroom sauce:
melt 1/2 stick of butter, add pound of chopped shrooms, cook for awhile, season w/ s&p, add 1/4 c. flour, gradually add can of broth, stir in cup of whole milk, and simmer.