I was going to "Thirsty Thursdays" - a weekly tradition in my office - with all of my coworkers; and drinking things like Rum and OJ *gag* when I used to be a beer and whisky girl. I would go to restaurants and dinner parties and eat nothing but salad, and end up cross contaminated anyway.
I felt like garbage all the time: both physically and emotionally. I had to go through a grieving period over the loss of self I experienced. I couldn't be the person I used to be. I was also feeling sick all the time due to the cross-contamination. When I was diagnosed, GF labeling didn't even exist yet and I was always being contaminated by hidden gluten.
I started to withdraw and stop participating in Holiday events. But, that doesn't have to happen to you!
The best solution for people with Celiac Disease (or any food related issue for that matter) is to become the host/hostess.
You see, I stopped going to Holiday events and started hosting my own. In a controlled environment - namely, my kitchen - I can ensure that my meals are 100% Gluten Free and safe! I can rest easy knowing that I am in control of my own happiness.
There have been multiple benefits to this. The first, of course, is the food! But, even beyond that, are having family and friends come to my house (those who may not have had someone to spend the Holiday with). Additionally, I never have to drive on Holidays! That is a huge plus for me.
People drink and get crazy on Holidays. There is almost always some instance of weather happening (I live in New York - the weather changes every 5 minutes). I used to get anxious with the thought of driving in a blizzard with drunks on the road. Now, I have to baste my bird every 30 minutes, so no travel for me - YAY! Its a win-win.
Today, I'm cooking for 3. So, without further ado, I present, the From Scratch Thanksgiving Feast!
From left to right, we have Sweet Potatoes (or Yams, if you'd like), Balsamic Brussels Sprouts, Turkey with Bacon Cornbread Stuffing, Gravy and Mashed Potatoes. Oh, and in honor of my late father, we always his favorite wines available for the wine drinkers. In the picture is his favorite Holiday red, a bottle of Georges Duboeuf - Beaujolais Nouveau. For the white, we have Louis Jadot - Pouilly Fuisse. Dad was big on the French wines.
The yams and mashed potatoes are pretty straightforward. Boil until they're soft and then serve mashed or whole - your choice.
The stuffing was already provided in an earlier post: Stuffing... it's not just for Breakfast anymore.
My Turkey prep and gravy was also already provided in yesterday's post: Bird is the Word.
So in today's blog, I will share my dad's famous Balsamic Brussels Sprouts.
Brussels Sprouts in a Balsamic Reduction
Ingredients:
3 - 6 lbs of Brussels Sprouts
Balsamic Vinegar of Modena (you want an aged balsamic that is slightly sweet)
Extra Virgin Olive Oil
fresh grated Pecorino Romano cheese
Directions:
Cut your Brussels Sprouts in half and clean off any dirt or bad leaves.
Heat a large saute pan on medium heat and put a layer of EVOO in the pan.
Saute your Brussels sprouts until they're blackened and wilted (you might need to cover them for the wilting to occur).
Pour the Balsamic over the sprouts and allow it to cook down and caramelize.
Taste the Brussels Sprouts, if they don't taste like they have enough Balsamic, pour more on and let it reduce again.
Serve with the grated cheese on the side. Some folks might add it, and others might not. It depends on personal preference.
Bon Appetite and have a Happy Thanksgiving!
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