Thanks! I am trying to finish up leftovers in the freezer with the anticipation of having it emptied out by Christmas. I will add this recipe to the list of dishes I would like to make over the Christmas holidays.
Yes… it was a good starting point. We like food with a little kick to it, thus the larger amount of chili powder.
You should pick the spices you like. Next time I might try some cumin and a small amount of cayenne pepper.
Maybe your PIC knows to expect a lot of traffic heading back home due to Thankgiving week. Mentioning this because we have folks in our lives who have been astonished by how much longer the route can take compared with typical conditions. It can be bonkers.
We aren’t doing the drive this year, but we did it for decades (MA—>Northern NJ). The Waze app may be helpful in planning when to hit the road. This article tracks to travel conditions we have experienced in the past.
Wishing smooth travel to your PIC so you can get to the Thanksgiving feasting!
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Another quick meal here so as not to disturb the new foster puppy too much. End of the lobster mushrooms in a light cream sauce, added some chopped plum tomatoes, pasta water and a little more cream to loosen it up. Served over spaghetti (because that’s what I had) and topped with some chopped arugula. Forgot to take a pic, but it hit the spot. Red wine.
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Well, he left on a Sunday to avoid heavy weekday traffic (having to drive through NYC & CT), and made it safely to Wellesley late afternoon. He’ll hit the road early tomorrow, so will hopefully avoid the turkey day craziness by a day.
And we’re hoping not too many peeps travel on Thxgiving itself 
I’ll see if he has Waze on his phone, though, and thanks so much for that article 
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It has been about a week of “catch as catch can” dinners thanks to rehearsals, events, and work conflicts. A few delicious standouts included eggplant parm (roasted slices rather than fried) and last night’s stir fried spiced pumpkin from a WaPo recipe. Here is the pic that is on WaPo. Mine was delicious although next time a squash with a somewhat thinner skin would be good. I used acorn.
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And the answer it: the restaurant version uses shio kombu (and shiso) for the celery, the online recipe subbed in furikake.
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beautiful! Who makes that cranberry blue cheese and how can I get it?
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Good timing. 
Over the years, we were surprised at how the traffic jams crept up earlier and earlier during Thanksgiving week. Conditions got to the point where we’d just leave early on Thanksgiving day itself from MA to drive to NJ when necessary.
Also for the occasion I put aside my not-love of McDonald’s to grab a coffee and get out of the car to stretch. Easy on/off highway access rules.
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When I used to drive out to central PA on the Wednesday before Thanksgiving to be with Mom and my stepdad, and tried to leave around noon after a half-day at work, I realized yeah, this isn’t going to work. So I started taking the entire day off and left first thing in the morning so I could get on the Pike to get out past Hartford within a reasonable time frame. Once I got past there, it was (mostly) smooth sailing.
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Never mind it’s a fucking home game on Saturday, but thankfully we’ll be going in the opposite direction 
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Run away, run away!
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Can’t say I missed that nonsense, but at least the damn season will be over by the time we return to the boonies.
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Thank you! It was delicious; sweet and salty.
It appears to be made by a local small batch NJ artisanal cheese maker. The name was LaCa Seana Cranberry blue cheese. I don’t think they ship anywhere. Nothing comes up when I try to Google it. We definitely have to buy more, the next time we go.
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From a few Nights ago, Boorani Kadoo / Sweetened Squash with Spiced Meat Sauce and Mint-Garlic Yogurt
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I was planning on making blue cheese balls for the December holidays. Now I’m thinking I should add cranberry to at least one of them. Thanks for the inspo!
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I made Chupe de quinua (quinoa stew) with leftover chicken and quinoa, onions, garlic, tomato, cumin, aji amarillo, fresh corn, butternut squash, sweet potato, pasillo pepper (sub for aji panca) chicken broth, cilantro, BTB, bay, and evaporated milk. Served up with charro bean tostadas (hurricane beans) on the side. I referenced Milk Street Tuesday Nights and two blogs for the stew.
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That sounds wonderful!
