Change of bread and cutting plans

My plan was to make my homemade dinner rolls, but Google+Ina caught my attention. Ina Garten is such a fabulous cook, AND I've always wanted to make popovers, so popovers I am now making!

That lead to a trip to Sur la Table (oh no, oh no, don't make me) to get a popover pan. And darn it if Joe didn't make me pick out a new chef's knife :). YAY! I adore Global knives! I knew I wanted Japanese knives because I like the blade style, but I thought I'd want something like a Shun, but after giving the chef knives a try at the store, I am in love with Global.

And let me tell you -- taking apart two ducks was actually fun and easy. Barely any pressure and... sliiiice. Wow. Love it!

Cranberry Sauce

This is so quick and easy! I can't believe I hadn't tried this before. I learned the base from Simply Recipes, but my variation of choice is included in my recipe below.

Ingredients:

• 1 c sugar
• 1 c water
• 1 quart fresh cranberries
• 1 pint fresh blueberries
• 1 tsp cinnamon or ceylon
• 1 tsp allspice
• a dash of nutmeg
• a few scrapes of orange zest

Instructions:

1. Wash cranberries and blueberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2. Add the blueberries and spices. Stir well and keep on low heat for a few more minutes.
3. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Makes about 4 cups.

First Thanksgiving at Home

This year will be the first time we spend Thanksgiving at home! We'll miss our families, but it is so nice to not rush through the airport, or pack, or drive 12 hours, or... anything! So of course I am cooking cooking cooking! Here's my plan - I'll report back on successes and "learning experiences" - heehee.

First of all, I'm not cooking a turkey. I appreciate the tradition, but it's just huge and not exactly my favorite. So we are having duck! I've never cooked a duck, but with a bit of help from epicurious, I'll get it done. This is basically duck two ways with a 3-hour stock that I'm going to start a day ahead of time.

For sides, I'll be make three that I've made before, plus one addition:

• my revision of Apple, Potato and Onion Gratin
• one of my favorite recipes from Fat Free Vegan Kitchen - an amazing green bean casserole
• some homemade dinner rolls
• trying out Simply Recipes' cranberry sauce

And for desert, Butterscotch pudding from Garrett McCord of Vanilla Garlic

Now I've got to start figuring out how to order and pace all of this or everything will be cold :). Happy Thanksgiving!