Tis the season to be thankful: I’m thankful for conversations with grocery store clerks. They are always so cheerful. Or maybe it just seems that way because I am so cheerful about all the food I am buying.
I’m thankful for cold spiced apple cider and red trees. I’m thankful for Charlotte, who, when I prompt her during prayers, says in a muted voice, “It’s not your turn.”
I’m thankful for women who are not afraid to unabashedly adore my baby when I am out and about. I’m thankful for lightning-fast spiders who make me literally chase them across the living room carpet before I get enough leverage and blasting materials to squash them to smithereens. Oh wait, that belongs on my “Things That Make Me Squeal Like a Little Girl” list. I’m thankful for dry shampoo. Nuff said. I’m thankful for Target. It’s where I can live all of my holiday dreams. Sometimes I walk in and tell myself that I can buy one less-than-$10-item. After walking all of the aisles, (maybe 3 times, maybe not) I decide that one item isn’t enough. I need to buy Target. All of it. The whole store….And that’s when I walk out empty handed.
So what are you guys filling your plate with on Thanksgiving? Are you piling 75% of your plate real estate with mashed potatoes, or is it the stuffing? Don’t tell me it’s the sweet potatoes with the marshmallows on top, I might have to review our friendship. Sometimes I don’t even bother eating whatever token vegetable/salad is on the table. I mean, who has room for green beans when there is turkey and gravy and this cranberry tart to be had? But I realize now that I just haven’t been presented with the right vegetables. If it’s going to be competing with all this other rich food, it’s got to be exceptional.
Enter this Broccoli Salad with Feta and Fried Almonds. I made this today. Then I ate half of it. Yes, that is a half pound of broccoli. Standing in my kitchen, with a fork, from the bowl I had stirred it together in. Then when Eric got home I made it again, an entire other batch, because I needed him to try it hot and fresh. I don’t regret it. It was easy, because this only takes 20 minutes to make.
Am I the only moron who has never fried almonds before? SO GOOD. I couldn’t stop eating them, there was barely enough to go in the salad. I made extra afterward just so that I could eat them. Usually I just toast almonds in a dry pan. You’ve got to try this. The almonds add just the right crunch to the crisp-tender broccoli and the soft feta. The sauce is simple, but that means the flavors stand out. You can make this as spicy as you want. Even if you prefer your food mild, add at least a pinch of crushed red pepper, that way you still get the flavor but don’t have to deal with too much heat. Add this to your Thanksgiving menu. Make the turkey jealous!
P.S. I almost forgot. You can add dried cranberries to this salad too. I don’t love sweets in my salads (I would take pepperoncinis over strawberries any day.) But if that’s you’re thing, then by all means. It sure makes it pretty.
