PSA: Thanksgiving is next week. I read the Thanksgiving issue of Bon Appetit magazine recently, cover to cover. What a treat. The message was one I can get into: instead of stressing about all of the things to do, let's focus on why so many of us love this holiday so much: cooking! baking! gathering! One of the highlights is all of the energy and buzz at the grocery store. My sister Peg and I are planning a grocery shopping outing to our local Horrock's, for the fun of shopping together and having our talks over the bags of fresh cranberries (we'll each make our own sauce because more is more on that score) and how many pounds potatoes to buy.
My mom and Aunt Hilda rolling grape leaves together up north. Love the bracelets.
My menu this week focuses on Thanksgiving. The stuffed grape leaves are a tradition we LOVE for Thanksgiving. Shaheens are speedy rollers of pots of these nuggets of gold and Dan's sister will bring her family-famous rolls for our feast. Super lemony. I have tested out the make-ahead and freezing of the rolls and I tell you, it works! Roll them, place in a big plastic container with lid, separating each layer with waxed paper. When it's time to cook them (day before or day of), line your pan with chicken or pork (or none) in the base, then the frozen rolls, in layers. Cover with chicken stock and fresh lemon juice. Bring slowly to boil, the simmer on lower temp with the lid on until tender.
Then check out my round-ups for sides and pies. I might try something new on the menu at our house too, a recipe or two I found in Bon Appetit (before I start hearing from everyone in my tribe who reads this: don't worry, all of the traditional Lebanese and American favorites will still be on the buffet!).
Thank you for shopping the Pantry sale in the shop this weekend! That sale for 15% off Pantry with code PANTRYPREP24 ends today, so please do go for it asap and we'll get ingredients off to you right away. I'll be back, of course, with more specials especially for Black Friday and beyond.
Bless your hands,
Stuffed Grape Leaves.
Here's how mine look, frozen, ready to go into the pot and cook until meltingly soft.
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