Me, in my younger days, having tied one one.
Today is National Tie One On Day. If you want to go out and get wasted, be my guest. But I will be in the kitchen tying an apron around my waist – which is the real meaning behind the day, according to the National Day Calendar. Since it’s the day before Thanksgiving, tying on an apron is what most red-blooded Americans will be doing. I’m proud to say I’m one of them.
I will also be making and sharing some food, since my two kids will be here for Thanksgiving and my other son and his family are visiting this weekend. I get to see sweet Brandon, Ingrid and those cute little blonde-headed grandkids, who call me Fran-ma…since I’m not technically their Grandma. But try to convince me of that.
So, I’ll be tying on my apron and making my usual: Rosemary Garlic Butter Turkey, with Sausage, Chestnut stuffing, Corn Casserole, Garlic Mashed Potatoes, Roasted Brussel Sprouts, Shallots and Bacon with Honey Soy Drizzle (my daughter goes insane for these — I’m posting the recipe below) and maybe some Yam Crumble and, of course pie. Pumpkin, Pecan, and Cherry Cranberry are looking like the ones I’m going with this year.
I’ll keep my ear to the phone to hear who won the Cutthroat Tunno Pumpkin Pie Competition. I love my crazy family in Pennsylvania, and miss them so much around the holidays because we are always — all about the food.
And I want to thank my mom for realizing that keeping your family close is one of the most important things in life. I thank her for doing it so beautifully, with love and food as the main ingredients and conversation, closeness and laughter, the byproducts. Here is a link to one of my older blog posts called, The Hand That Stirs the Pot. It explains exactly how she managed it.
So, tie on your aprons and let’s cook! If you need your very own, My Sauce is Better than Yours apron, or a The Hand that Stirs the Pot Wields the Power apron, get one now at my Zazzle store — just click on this link: GettaSommadis, and flaunt your kitchen power too!
We can all only hope to look as good in this apron as my Uncle Richard.
I love you all and am so thankful for each of you. Whether you read every blog or not, I love you just the same. And special thanks to those of you who take the time to respond. It always makes my day to read your thoughts. You make this such fun for me.
Have a wonderful Thanksgiving!
Roasted Brussel Sprouts and Shallots with Bacon and Soy Honey Drizzle
AuthorFran TunnoCook the bacon strips in the oven on a cookie sheet at 375 until crisp, remove them, drain them on a paper towel and set them aside to cool. Then chop them into 1/2 inch pieces, or crumble them.
Rinse and clean the Brussel sprouts by chopping the stems and peeling the outer leaves, if they are wilted or brown. Chop them in half if they are too large. Drain them and place them in a large mixing bowl.
Peel the shallots, quarter them, and add them to the Brussel sprouts.
Pour the olive oil on the shallot-brussel sprout mixture, and toss until coated.
Roast them on a cookie sheet in a 450 degree oven stirring every 10 to 15 minutes until they’re browned and a little crispy. Place them in a large serving bowl and add the chopped bacon bits. Mix together the soy sauce and honey in a small mixing bowl, heat it in the microwave for about 30 seconds so the honey mixes well, and drizzle it over the warm roasted Brussel sprout shallot mixture. Mix them together and serve.
Ingredients
Directions
Cook the bacon strips in the oven on a cookie sheet at 375 until crisp, remove them, drain them on a paper towel and set them aside to cool. Then chop them into 1/2 inch pieces, or crumble them.
Rinse and clean the Brussel sprouts by chopping the stems and peeling the outer leaves, if they are wilted or brown. Chop them in half if they are too large. Drain them and place them in a large mixing bowl.
Peel the shallots, quarter them, and add them to the Brussel sprouts.
Pour the olive oil on the shallot-brussel sprout mixture, and toss until coated.
Roast them on a cookie sheet in a 450 degree oven stirring every 10 to 15 minutes until they’re browned and a little crispy. Place them in a large serving bowl and add the chopped bacon bits. Mix together the soy sauce and honey in a small mixing bowl, heat it in the microwave for about 30 seconds so the honey mixes well, and drizzle it over the warm roasted Brussel sprout shallot mixture. Mix them together and serve.
No Comments
Jane Deutschmann
November 21, 2018 at 6:44 amHi Fran, always love seeing your photos ! I am going to try your recipe, sounds like something we will all enjoy (minus 4 grandchildren) The bacon and honey would be the only thing they would like! Thanksgiving blessings to you and all.
XXXOOO Jane and Duke
Fran Tunno
November 21, 2018 at 8:13 amThanks Jane! I am off to the store to get all the things I forgot the last four times I was there! Have a wonderful Thanksgiving!xoxox
Chas Madonio
November 21, 2018 at 7:24 amI’m sure Thanksgiving at your house with all these great sounding dishes will be a gastronomical delight. I would have a hard time choosing between those three pies, though. Might have to have a slice of each. Have a great Thanksgiving and keep your stories coming. I look forward to reading them.
Fran Tunno
November 21, 2018 at 8:14 amI wish you were here Chas, I would love entertaining you and Nancy! You’ll have to visit California one of these days, when we’re between fires and floods. It can actually be a nice place to live. Have a wonderful Thanksgiving!
Terri & Priscilla
November 21, 2018 at 8:39 amHappy Thanksgiving from Carpinteria State Beach! Say hello to the kids for me. I can imagine the flavors as you write about your cooking. Hope to see you sooner than later.
Terri and Priscilla
Your other family
😎
Fran Tunno
November 21, 2018 at 7:48 pmHey Terry and Priscilla! Yes to sooner. I’ve been terrible about keeping in touch. I want you to come over for that stuffed pork chop dinner we haven’t had yet! Have a wonderful Thanksgiving. I am certainly thankful for beautiful friends like you!!! xoxo
Colleen Rudnicki
November 21, 2018 at 12:10 pmHappy Thanksgiving, Fran, to you and your family.
ThAnks for sharing all the great recipes and treasured memories!
Love you. Colleen
Fran Tunno
November 22, 2018 at 11:00 amThank you Colleen, I wish you and your family a fabulous Thanksgiving. Enjoy those adorable grandkids. I see you and your mom in their cute faces. xoxox
Nicol
November 22, 2018 at 5:47 pmWe are all so thankful for you, Fran. Your love, your generosity, your stories, all of the things you share with us through food and words. Love you and thank you for you!
Fran Tunno
November 26, 2018 at 2:01 pmThank you Nicol. Hope your Thanksgiving was fabulous! Let’s have coffee soon! xoxo
Mary J. Tunno
November 23, 2018 at 6:28 amThanksgiving was fun at Bob & Patty’s. Missed you. Can’t believe Chris won the pie contest, AGAIN! Patrick actually had an awesome Apple pie with crumbly crust and I think some pumpkin added. And believe it or not, I made a pretty tasty Cranberry, Walnut cornbread! Christi says it’s her favorite, . . .lol. Have fun with Brandon & the family & Milena, Andy & Topper!
Fran Tunno
November 26, 2018 at 2:02 pmGlad it was fun. Wish I was there too, but it was great here. Food magic happened and all my stuff was great, if I say so myself! I heard your bread was good! Happy week after Thanksgiving!