Because Butter

It’s officially Thanksgiving day but it’s technically still the night before.  I’m getting ready to call it a night. I’ve done what I can. Tomorrow will just have to happen.

I got a call today from a friend who is hosting her first ever Thanksgiving. She’s all freaked out and stressed out about the bird. The stuffing. The potatoes.

She wanted me to walk her through some of the recipes that I use. Since I was in the midst of prepping for the big day when she called I cut to the chase.

“Ok. So you know when you eat at a restaurant and you have their mashed potatoes or the chicken or steak and you think…how did they make it so well? Why can’t my food be this good. What makes this food better? You know what makes it better? Butter.”

That’s the truth. It’s not the organic ingredients or farm raised turkey. It’s not the Martha Stewart vs Ina method. It’s the butter. Obscene amounts of butter. In the potatoes, on the turkey. The stuffing? Oh it’s stuffed with butter.

When you think you’ve used enough – use more. Want to choose a healthier alternative? Have it. It won’t be as good.

Happy Thanksgiving people. Because butter.

Here’s a pic of my one of the turkeys (made with clarified butter and regular butter). Call 911.


I add the love

I make a lot of things for Thanksgiving from scratch. Scratch meaning once there was nothing and now there’s something. Just in case you needed clarification.
Know what I don’t make from scratch? Gravy.
There. Now you know.
And cornbread.
I feel better. Lighter.
A few years ago I found this…

It’s genius. This is what I do to it to make it seem homemade and take the edge off.

After the turkey cooks I take some of the drippings and add that too. This not making gravy while 15 hungry people watch you has added years to my life. Ok days. It’s added days to my life. I’ll never go back.
And the cornbread? I just add some…how do you say…corn to this jazzy old school staple.


It’s 59 cents people. And perfect. What are you a superhero trying to make this from scratch? Get over yourself.
Happy Thanksgiving Eve to you all!!

Oh No You Didn’t!

I was a bit distracted today. Last night, as I was falling into a deep deep sleep at 8:45pm, my husband dropped a bomb. A major announcement. Something he knew would send me reeling, so he waited until I was only half concious. He told me my Thanksgiving stuffing “needs work”. Excuse me? I’m sorry what? I felt like someone dumped cold water on me. It needs work? The stuffing I’ve been making for almost two decades? The one that we never have leftovers for?? Really? Then he kept talking. “It’s not clumpy enough.” “The sausage bits are too big.” “Maybe try a new recipe.”

I pretended to continue falling asleep, when in reality I was really seething for almost 10 minutes before actually falling asleep. How dare you sir!!! 

This morning I woke up and decided to ignore everything he said. This is the dude that has been licking his plate clean every Thanksgiving for the past 18 years. All of a sudden he’s on Chopped judging my technique?? Well I would not let him derail me. I mean, really, what am I supposed to do? Test run the stuffing? What am I a newlywed? But I was tortured. Obsessed. Fine! You win husband! I’ll do a trial run.

So I went through my work calls, work emails, work work – and then at 5pm…or maybe 4:59…I went out and bought all the stuff to make test stuffing. AKA dinner.

Here’s how it went down…buy this


Then grab the entire 8 oz of butter. Yes. All of it. Do it. I also add in some fresh sage.



Then add in the pre-chopped onions and celery or chop it all yourself if you’re a better person than me.


Take whatever bread you are using, cut it up into rough pieces while thinking of your husband smack talking your hard work when all he does to prep for major holidays is take a shower. Ahem. Then bake at 200 degrees for an hour to dry out.


Start another pan and cook the sausage. Here’s a before and after of what it should look like.



I forget to add an egg to the ingredient photo – but you need an egg. At this point you’ll mix about a 1/3 of the stock with the egg and set it aside. Then generously butter a dish because…well, you know. Because butter.



By now the onion, celery, sage mix is golden brown and swimming in butter.


Time to combine the bread, sausage, onion/celery/butter mix and add a generous dose of fresh parsley and sage.


You’ll note that I don’t add any salt because the butter I use is salted and, although I’ve never actually tasted it, I imagine the sausage to be salty. The only thing you have to add is the egg/turkey stock mixture and about a cup of just the stock.


Then, for shits and giggles, add more butter.


Bake for about an hour and done.


When your husband says,”Sorry I doubted you, you are the best stuffing maker on the planet.” Drop the oven mitt on the floor and walk out of the kitchen.

P.S. – Don’t forget that your family can’t have food until Sunday because of all the calories they’ve consumed on Friday night and you should give your husband a small aspirin because of all the butter intake.

You say tomato, I say bruschetta

We had a fun weekend out on Long Island with our Aunt Kathy. Picked up our daughter from her annual visit, went to the beach and met some furry friends (and their pink gooey toys). I wish everyone had an Aunt Kathy.
She’s smart, funny and sassy. And if that wasn’t enough, her green thumb is off the hook. She could start one of those annoying, hipster farming co-ops if she wanted to. But she wouldn’t.
She loaded us up on the way home with green bean, eggplant and tomatoes. Not sure what I’ll do with the other stuff, but I know exactly how to polish off the toMAtoes.
To be saved for another day –


To be eaten ASAP!











3 Dessert Afternoon

This is what happened.

I needed a pick-me-up and went to the company cafeteria for some frozen yogurt. They had plain old chocolate, my favorite.

But then I saw that they had bread pudding. Warm bread pudding with warm caramel sauce. And it’s cold out. So I thought,”that’s a better option than cold frozen yogurt.”

But then I thought again,”how would this cafeteria know how to make a good bread pudding? It’s not possible.”

What’s a girl to do? To hedge my dessert bets – I got both.

Then, as I was heading to the register I noticed a big pile of sugar cookies. Simple, unassuming sugar cookies.

I got one of them too.

Don’t judge me. Or do. I don’t care. I had 3 desserts.



I love secrets

I got a lot of great gifts this year – I’m a lucky girl. Last night we did the final gift exchange with my family – there is absolutely no more gift giving and receiving after this. It’s over. Done. No more I tell you!

My little bitty sister gave me this really cool book I thought I’d share with you. It’s less of a cookbook and more of a nonfiction book about chefs. Right up my alley!

It’s full of beautiful photos and recipes, but it’s really storytelling about the chefs. What they do, why they do it and how they do it.




It’s written with a sharp biting wit and doesn’t take itself too seriously, look at these hilarious quotes…



The other cool thing about this book is all the wacky food the chefs make. In the world of Instagram and 24/7 food trucks – where everyone’s a foodie and Harissa and truffle oil are almost old school – I love reading about unusual food. Lebnah… Tasso … This is no everyday kimchi cookbook. There’s actually a line on page 267 that reads, “This is not a traditional baba au rhum, so purists, stand back!” Wtf?

Will I ever make it? Probably not. But I will sleep better knowing that there are people out there that do.

Ok – gotta go source some Kajmak cheese.

checking in…

So whatcha been up to? Hope you’ve been having some Christmas fun.  Here’s what we’ve been doing – non sequitur.

  • Started my Christmas shopping in September hoping to get ahead of the game, but the game won. I am still not done and it’s 2 days after Christmas.
  • Went to the ER the day before Christmas Eve (long scary story with a happy ending, all is good).
  • Made 12 dozen cookies. 12. Dozen. 144 cookies. Know what I learned? Even after making 144 cookies I still want to eat cookies.
  • Headed to NYC on Christmas Eve and came home with tons of great gifts and happy memories (and saw a truly ugly sweater, thanks Aunt Stacy).
  • Hosted a neighborhood gathering at our house a day after finishing my first week at a new job. It sounds stressful but it was so much fun. It was the perfect way to kick off our holiday fun – and I learned how to make eggnog. And I also learned that you can only drink about 2 cups of eggnog before wanting to throw-up!
  • Had some killer Chinese food on Christmas Eve and Christmas Day. Fa ra ra ra ra, ra, ra,ra ra.
  • Decided to cave in and get the kids a trampoline for Christmas. Look for future posts titled, “Why did we buy a trampoline?” and “Were we nuts when we bought the kids a trampoline? Yes!”.
  • Dropping off my girl for a session of winter camp today, sniff…sniff. It’s only 4 days but I really don’t like it when she’s gone.
  • Went to see The Secret Life of Walter Mitty. Don’t listen to all those Rotten Tomatoes. It’s a sweet, visual, musical movie. Does it have anything to do with the short story? Nope. But it does make you want to visit Greenland and Iceland – so there’s that.
  • Only watched A Christmas Story 3 to 8 times, much less than last year.
  • Santa brought our son some more inappropriate Xbox games. What can you do, that Santa is a crazy mofo.
  • My girl wanted a saxophone for Christmas and we decided to go for it. Instead of buying it outright (incase she changes her mind like the guitar. or the ukulele. or the harmonica. or the…) we decided to rent it from a music and arts store. What happened next was a tragedy of errors that resulted in us going to that store 4 times. I have only one thing to say to the 8 dudes that work there,” dudes, wearing a skinny tie and having a hipster beard only makes you look smart if you aren’t completely incompetent and stupid. You morons.” Sorry. That is all.
  • After we drop off my daughter at camp, we head directly to my parents house for Christmas Part Deux. Time to push aside the figgy pudding and make room for the garam masala.

To go with the bullets that make no linear sense – here’s some random photos from the past few days! I’m sorry the boy has no shirt on – but that’s how he rolls in the house. Just keepin’ it real. xoxo


Here’s me wrapped up in a blanket reading my new cookbook (Pioneer Woman!) and my son looking like an angel playing a killing game. I have guilt. Can you tell?



Can you guess which plate of food is mine? Hint: it’s the one that burns going down.

IMG_7811 IMG_7812


Even in her “ugly” sweater she looks beautiful!



Here’s my two favorite men. I think next year they can switch places in the picture :-).


She loved her saxophone, no thanks to the dopes at the music store. Sorry.




This is my kids exchanging gifts they bought for each other. Is there anything better than that?


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