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Monday, November 29, 2010: Beautiful Food, Small Crowd, all Grown Up


It's officially Eggnog Time! Supreme Eggnogster and neighbor Mick Jeffries brought a festive bottle across the street, and the season officially began. Thank you, Mick!

 

The bounty of Seedleaf greens, mixed with the Clear The Campsie Garden greens meant a huge offering, on top of polenta with homemade feta.


And yes, we benefited from post-Turkey-ism, too. This beautiful dark soup was one of two that brilliantly and wisely used the flavors of the big holiday meal to make new, tasty foods.


This popular dish of roast root vegetables arrives most Mondays in this season, thanks to faithful Supperian David Elbon. Its usual life span after arrival: about 3.5 minutes.

Good foods from November 29 that were noted on left-behind Food Description Slips:
  • Autumn Potatoes: Red and purple potatoes, herb & garlic infused cream & Parmesan on top: Baked Goodness (amen)
  • Sweet Bourbon Corn Pudding
  • Turkey, Basmati, Carrots, Onions, Greens
  • Chunky Cinnamon Applesauce
  • Turkey Soup with lots of mushrooms, barley, carrots, parsnips, + etc.
  • Scallion Parmesan Cornbread, no gluten, vegetarian
  • Feta-Polenta with Mixed Seedleaf/Campsie 4-Minute Greens; vegetarian
  • Plain Black Skillet Cornbread; no gluten, veg
  • Homemade Butterscotch Pudding
  • Peanut Oatmeal Chocolate Chip Cookies

Foods your documentarian witnessed (and remembers) that did not show up in the left-behind slips:

  • Roast Salmon
  • Mixed roast root vegetables (as you saw, above)
  • Homemade bread (multiples)
  • Vegetable Salad
  • Homemade Eggnog (also above)
We missed only the usual cheering collection of children and babies, all of whom must have been sleeping away the effects of Thanksgiving over-indulgence. Cornbread Suppers is usually a two-storey event, with tall people and short people generously sharing the space. When the short people are not present, the gathering is quieter, and we still enjoy it, but we know one flavor is temporarily missing.

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