It took me a couple of days, but I finally figured out what I'll be making for Thanksgiving.
For the first time, I'm veering away from trying to do the traditional items as best as possible. I grew up eating frozen Butterball, Stove Top stuffing, and perservative-laden green bean casserole Thanksgivings, so I spent my first two years on my own seeking to do the sage/celery heavy Thanksgiving as best as I could.
But this year, I'm ready for something else, and so I'm gonna embrace my beloved Mexican and Latin flavors and infuse them into the Thanksgiving classics.
Here's what I'm thinking:
Appetizers: Southwest… read more