I tried. I really did try not to make a ton of extra food for Thanksgiving. We were blessed with friends this year – my ideal way to celebrate this very special day. It is a fine art (and one I haven’t mastered) having enough food so everyone gets plenty of what they love and there isn’t any waste.
I didn’t do all that badly. Yesterday, we reheated the leftovers and pretty much polished them off. I don’t use most things after 24-48 hours, so the last little bits went into the compost bin. I also froze some things that I had made way too much of including some delicious cranberry sauce. Also, I am not sure what I was thinking because I have even more cranberries as yet uncooked.
What to do with all these cranberries?
I’ve been loving this cherry yogurt imported from Greece, but it does seem fairly outrageous to have on a regular basis. Just now, I tried some of the cranberry stuff I made (simmered with orange & lemon juice and zest plus some pecans) with the yogurt plus some Stevia. Yum! Really quite as good as the Greek yogurt and from local foods! Now I know what I’ll be doing with the extra cranberries! It feels great to use something in season. I imagine I’ll get a bit tired of having it daily. But then, the cranberries will be all gone and it’ll be a whole year before I can enjoy that again.