Well, I'm exaggerating a tad here. But La Familia Scribe is gathered together not only to ask the Lord's blessing, but to avoid getting on each other's last nerve this Thanksgiving.
Madison, Wisconsin is our home away from home this Turkey Day. We've so far skirted real bad weather, although the numbing cold plans to stick around the remainder of the week. Ella Numera Una is hosting us at her college pad today. So far, we've had to do prep work in shifts.
I whipped up some fabulous Smashed Red Potatoes (recipe below) in the petite kitchen, while the girls shuffled things around in the living room. Ella Numera Dos then comandeered the kitchen space to whip up three fabulous pies (Lemon Meringue, Pumpkin and Apple).
Ella Una and the new BF then whipped up a fantastic Thanksgiving Eve meal involving grilled chicken and the most bountiful salad I've ever eaten. Meanwhile, my Lil' Sis came in from San Francisco, so we'll have an even happier time today. When the Scribes celebrate, they go all out!
I'm most thankful that we'll all be in one place this Thanksgiving, and praying that the roads stay dry so that we can continue to enjoy our time together and then return to our respective domiciles safe and sound at the end of the holiday weekend.
In the meantime, here's a great recipe that's really not as violent as it sounds, but twice as delicious. Happy Thanksgiving, y'all!
Smashed Red Potatoes
2 pounds small red potatoes
4 cloves garlic, peeled, sliced
1 teaspoon salt
3 tablespoons butter
1/4 to 1/2 cup milk or half-and-half
Salt and pepper, to taste
Scrub potatoes and cut into small chunks. Put potatoes and the sliced garlic in a medium saucepan; cover with water and add salt. Bring to a boil; cover, reduce heat to medium-low and continue cooking until potatoes are tender, about 20 minutes.
Remove from heat and drain well. Pour into a bowl and mash with the butter and milk or half-and-half. Add salt and pepper to taste.Serves 4 to 6.