No, Thanksgiving spread would be complete without some sort of broccoli/rice/cheese casserole.
This is time a year when the wheels come off, we lower our guards and crash head-on into the magical, not-oft visited, world of carbohydrates.
We’re pretty sure that Thanksgiving is Old English for ‘Dinner of Casseroles.’ Seriously, if it isn’t baked in a 13×9 dish, swimming in Campbell’s Cream of ANYTHING, it wasn’t served at our Turkey Day dinner tables growing up.
Now, the English aren’t known for fine cuisine, Thanksgiving, OR good teeth… But this dish sounded too interesting not to try. And we’re glad we did.
We don’t know what carb-loving, butter seduced groundhog saw its own muffin top, but we are thankful, because it appears that FATember has come early this year!
If there’s anything we love more than corn, it’s the inappropriate and immature jokes about what happens when you eat a lot of corn!
I have an unnatural obsession with corn. Whether it’s popped, on the cob, creamed or roasted, I love it in all its forms.
To me, broccoli has always been one of those foods that unless it’s drenched in ranch, swimming in cheese sauce, or seared with tons of soy sauce and steak, it can taste like biting into a mouthful of St. Augustine sod.
Stinky pee or not, I can’t get enough of asparagus. Roasted, blanched, steamed, or grilled, like a desperate single at last call, I’ll take it however I can get it.