I'm staying in Edinburgh, Scotland with my sister Leah who has lived here for 13 years. Last night, we had a small dinner party with two other ladies whom I hadn't met before. We made roasted, whole BBQ chicken using this modified recipe (I did not use Stove Top Stuffing, nor Kraft BBQ sauce. Also, I only cooked the chicken for 1 hour and 15 minutes), romanesco, beet root with onion, pan fried brussels sprouts with balsamic, and beer bread (a batter mix that you just add beer to - genius!).
Thanksgiving isn't a holiday here, but as we set the table, we realized that we had made somewhat of a T-day feast. Our guests were pleased and so were we. As we savored each course, we talked about working for government and engaging citizens through digital media, as well as what we want to be when we grow up :) Oh, and there was wine, baklava and mince pie for dessert.
Per usual, I don't throw any food away, because every delicious morsel can be used for breakfast or another meal. I got some strange looks as I scooped the few leftover bites from my dinner into a storage container. I have no shame.
When I make homemade stock, I leave the skins on the onions and garlic, as they are loaded with quercetin (so is the pith of citrus fruits). Quercetin is anti-inflammatory, and great for combating allergies and hay fever, along with a host of other conditions. Getting lots of garlic, onions, and sulfuric foods such as the aforementioned alliums and those in the brassica family (broccoli, cabbage, brussels sprouts, and cauliflower) in your daily meals reaps many anti-cancer health benefits. Read all about organosulfur compounds here in Mark's Daily Apple.
This year, I'm thankful for the opportunity to visit Leah, blog about my foodie adventures, and have a space to prepare food during vacation. I look forward to posting more culinary delights and activities during my stay. Happy Thanksgiving!