Just one verse each day.
Like many cooks, I love to share my best kitchen strategies. Here are a few tips for making a successful Thanksgiving meal:
- Don’t be stingy with the baster, and your little butterball will all but make its own gravy.
2. Fresh ingredients are best, but sometimes, if it’s been a long day, there’s no shame in opting for canned:
3. Even great chefs make substitutions from time to time. If, for instance, the baby has had about enough of your Anne Geddes nonsense, you can keep the oversized stock pot but maybe go with a tougher cut of meat:
4. These seem to be all jokes about eating my children. Hey, look at the time:
Happy Thanksgiving, dear readers, if any! I’m grateful to be here at Aleteia.