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| From left to right, our next-door neighbors Smoked, Roasted, Fried, and See-You-Next-Year. |
We also upped the diner:turkey ratio to 3:1, adding a smoked turkey to the roasted and fried versions. Of course, traditional sides abounded: cranberry (two ways), mashed potatoes, and green bean casserole (which Meg changed up by using fresh haricots verts instead of canned or frozen green beans). Gravy and stuffing (two ways) were piled on while Danielle and I discussed how we really don't understand why everyone else prefers the white meat, but ultimately decided we're totally okay with having the dark meat to ourselves.
Now, the morning after the day before, we're grazing on leftover pumpkin muffins and pecan pie as we work ourselves up to tackling turkey sandwiches for lunch. Life is good.
Broccoli Salad
- 1 cup mayo
- 1/4 cup white vinegar
- 1/3 cup of sugar
- 2 crowns of broccoli, cut into flowerets
- 1 onion, chopped
- 4 slices of bacon (or more), crumbled
- 1/2 cup slivered almonds, pan toasted
So these amounts are totally negotiable. After you whisk together the mayo, vinegar and sugar, pour them over the broccoli, onion, bacon, and almonds. Taste and adjust to your liking.
The amazing thing about this dish is how it grows on you as the meal progresses. Compared to all the other rich, warm sides, it adds a crunch and bright flavor that is absolutely perfect (especially if the planned carrot and celery crudités are left in San Marcos, as ours were yesterday).
