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bacon brussel sprouts

bacon brussels sprouts

sprouts 'n bacon

Dressing- cornbread, biscuits, parsley, sage, rosemary, thyme, celery, onions, drippings, salt and pepper; it's the quintessential Thanksgiving-flavored side.

The brussel sprouts wiht bacon

I wish my family wasn't vegetarian so I could bring the bacon brussel sprouts

I can sometimes get lamb ribs at a reasonable price, which I braise with tomato and rosemary, adding cream at the end and serving over a hefty pasta or gnocchi.

I freakin' LOVE cheese balls and I think I will make a few this weekend but don't let Minnesota hear that they are considered "retro."
Let's not forget the fabulous serving dishes of the 60s: I have these awesome mustard yellow tupperware deviled egg holders that must date to the 60s or maybe 70s based on the color- got them from an ex's great-aunt, who spent winter holidays throwing back Tom and Jerrys and cursing.

PW, Alinea at Home, and Heavy Table -a Mpls-St Paul blog that rocks!

Julia Child and JAcques Pepin argues about black vs white pepper in on of the episodes of their show- pretty darn amusing. I like good white pepper, but as with black, there's a lot of crap out there, especially what's sold in grocery stores. If you've never had or liked white pepper and you live near a Penzey's store, I highly recommend checking out their white pepper.

I haven't had a microwave in years, and one of the benefits is all the microwave-requiring junky "food" that I DON"T eat. When I had one, the temptation to swing by the corner store after bar close for a box of pizza rolls or some other such microwaveable mess was one to which I frequently gave in. But now, not nuker= far far fewer frozen entrees or snacks. After all, if I have to wait for the oven to heat up, I might as well just make a grilled cheese- cheaper, faster, and less toxic.

I'm 34 & female and I was a Jack drinker for years, but now my go-to whiskey is Power's, on the rocks. I can't often afford fancy stuff, but a bottle of Maker's is required for Thanksgiving and again in the spring when the mint starts growing- it's the only bourbon I use in Manhattans and mint juleps.
I like other liquor too, depending on my mood, but there's something soothing about whiskey.

Lorenzo:There's an asian grocery store in Minneapolis that occasionally sells 5-spice boiled peanuts, so you may be right.
As far as authenticity/ influence goes, these concepts are only truly meaningful if one operates on the assumption that cultures and populations are isolated and develop totally independently of one another, and nothing in human history indicates that this assumption is correct. Not to mention that any student of social sciences is familiar with the proposition that the very act of observation impacts that which is being observed, so the notion of authenticity is disrupted as soon as one begins to assess it.
That said, I was really pleased to find that a number of Hmong farmers in Minnesota grow peanuts! So there's another peanut-using cuisine to add to the list...