There are so many ways to go this Thanksgiving from vegan eating too heavy cream and bacon fat. And every year we choose a different path.
You can find so many recipes online and I’ve even given my Chef Marian Foodies Community three pages worth, for a healthier slant on this holiday.
But I think how I can serve you best is by giving you Chef’s Tips & Thanksgiving Inspiration.
My two tips start with a poubelle. Whoot?!? It’s not what it sounds like. It’s a French way of
creating a little trash. So if you cut the tops off the green beans they need some place to go instead of cluttering up your cutting board.
You can use an empty big can of tomatoes or you can do like I do and you can use a Vitamix or any vessel that’s similar. You simply take a plastic bag and lined it and then do you have a place for everything.
And I think that’s what we do as chefs. In France they call it a Mis en Place. Everything in its place. If you try this out this holiday season, you chop and prep all the vegetables you grab teaspoons of this a tablespoons of that and have them each have their own small bowl, when it’s time to create it’s just a matter of throwing things together.
And that’s a way better wait to cook. It makes you feel like you’re in control an organized.
I think the stress comes from being disorganized while you’re cooking. So I share these two tips with you.
I wish you Love and Grace this Thanksgiving. I stand for you controlling knee-jerk reactions to the things people say. I give you permission to say excuse me and go write it down in a journal and deal with it tomorrow. And I’d like you to drop into your heart today and stay out of your head.
Who is wishing you the best Thanksgiving ever? It’s me. It’s our Foodies Community. We thank you for working so hard today yesterday in days before. We support you and I hope you will connect with us inside our Facebook page.
Grace, Joy, and Love will all support you, as you head into this holiday season!
Happy Thanksgiving!