Food!

Happy Thanksgiving! We had our big dinner a couple weeks ago (with a 28-pound turkey!) so we've already enjoyed a solid week of leftovers and get a couple extra weeks to recover before the Christmas meals. Still, in the spirit of the holiday and the fall season, here are some recipes we've enjoyed recently:

We went on a barley kick for a couple weeks and made this barley soup and this wonderful (Rob really liked it) risotto-style barley.  

To prepare for our Thanksgiving dinner for 30, Erika whipped up a practice batch of this stuffing, and then did it again a week later. That's a lot of stuffing. No Cuisinart over here, but it would have been nice. Twenty minutes seemed a little long for the lemons - we'll peel them a little next time and cook them for only 15.

If you can believe it...we're cooking brussel sprouts now (even Rob- of course, everything's better with bacon). 

And just another plug - the butternut squash lasagne is perfect for the fall. Good eating!