If you guys haven’t realized it by now, I really like food.
Washington, DC recently became only the fourth city in these United States to earn Michelin stars. And the same day the stars were announced, I made reservations at two of the chosen restaurants. Theresa and I had dinner at Tail Up Goat last night and it was fantastic. I definitely recommend it. Fabulous food that is obviously made with love – homemade lasagna noodles and a gelato with the most amazing texture I’ve ever experienced – in an unpretentious atmosphere for not astronomical prices. Check it out if you’re in town!
Next up is The Inn at Little Washington, which earned two stars, with fellow Romance on the Rockser D.R.Slaten. I made that reservation for January because I may need to save up in advance for a dinner that costs $218…gulp…
But first – THANKSGIVING! This is my favoritist holiday, mostly because it’s all about fall foods. And, you know, thanks and stuff. But pumpkin pie. For serious.
This year I’ll be driving to my mom’s house on Thanksgiving, and we’re getting together with family on Friday to eat all the things and celebrate all the thanks. Before I even knew what the plan was, I boisterously offered to make pumpkin cheesecake (the one I told y’all about last year) and a slew of whatever anyone else wanted – saffron risotto, Brussels sprouts, bread, roasted root vegetables. My mom cut me off before I listed everything I’ve ever cooked and said she’d find out what the fam wanted.
They chose Brussels sprouts.
Admission: I’ve never made Brussels sprouts in my whole life. I don’t even particularly like them. I mean, if they’re done well, I’ll eat them, but they’re never something I’m excited about.
You know what I am excited about? POMEGRANATES! Offering to make sprouts was really just a sneaky way to serve pomegranates.
So I found this recipe that sprinkles some lovely pomegranate seeds (and hazelnuts, yum!) into roasted Brussels sprouts and I’m going to follow Kenji’s recipe for roasting said sprouts because if Kenji told me to jump off a cliff I would honestly consider it and I am going to hope that my relatively rural, central Ohio family is a little adventurous when it comes to their sprouts and think my pom seeds are pretty and delicious.
Are you excited for any new recipes or beloved favorite foods this holiday season? If you’re interested in any of my other favorite recipes, check out my Pinterest board.