Wednesday, November 23, 2011

The finished products nom nom nom

Four pounds of oven-roasted Brussels sprouts steamed in chicken broth and then roasted for 30 minutes at 400 with olive oil, salt, pepper and fresh crushed garlic. 
Chase's Silver King corn from the summer, cooked in my cast iron skillet with butter, sugar, salt and pepper. It ain't long for this world. That's all I'm gonna say.
I'm really happy with how my sweet potatoes turned out! I roasted them last night in the oven then scooped the potato out of the skins today, mashed 'em with milk, eggs, butter and brown sugar. The topping is flour, brown sugar and more butter.

I can't wait for tomorrow!!

1 comment:

  1. I can't wait either! All that looks wonderful. Be careful and I love you. Happy Thanksgiving Eve.