It just dawned on me that Thanksgiving Day is 5 weeks and 1 day away.
Whoa. Dare I say I’m ready for it? I truly am, because this holiday season is going to be epic. J and I have a few options this year, as the posse will be away from home again. Oh, it’s ok, don’t feel sad for me, because Thanksgiving, to me, is akin to a Sunday Dinner. Which means, quite frankly, you can do it any day of the year. Everyone comes together, there’s lots of chatter, reminiscing, sharing, love, family, and of course, copious amounts of food and wine.
Wait, that sounded like my birthday week in Vegas…..
Anyway, as I said, it’s not a holiday that has monumental sentiment for me (that would be Christmas, and you can bet your last dollar they will be home with us for that!), but don’t think for one minute that I don’t get sucked into every glossy magazine showing off their finest and most delectable dishes for the season.
With 98% of my cookbooks/baking magazines still in storage, I’m having to exercise tremendous self control not to buy each and every one of them. Actually, I told Sabrina this morning that next week, we will break into the storage unit and start pulling out holiday lights and a few boxes of books.
Yes, I’m one of those people that starts decorating in November. Like November 1.
Cheddar Cheese Grits Casserole – adapted form Southern Living
- 4 cups milk
- 1/4 cup butter
- 1 cup uncooked quick-cooking grits
- 1 large egg, lightly beaten
- 2 1/2 cups shredded sharp Cheddar cheese
- 1/2 tsp fresh ground black pepper
Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.Stir in egg, cheese, and pepper. ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Bake for 35 to 40 minutes or until mixture is set. Serve immediately.