We had a pretty delightful Thanksgiving. Thursday night was just the two of us, and we made mashed celeriac with parsley and butter, plus Smitten Kitchen’s roasted leek and white bean galettes, which we added mushrooms to. Unf, so good. Friday my wife’s mom came over and we made roasted chicken with mushroom gravy, sauteed green beans with mushrooms and sliced almonds, box stuffing gussied up with celeriac stock and celery, roasted butternut squash, plus brown and wild rice. We feasted off the leftovers for the rest of the weekend, and now only the squash is left for the bento.

Then last night it was back to Smitten Kitchen again, for baked potato soup made with stock from the chicken. We’ve made this soup before, and it’s pretty heavy, so we try to limit it to just once or twice a year, but damn is it ever satisfying. I also fried up some bacon to have with it yesterday, but for today it’s just the chives and cheddar. Lovely stuff.



Also brought some bean dip with carrots and celery, since my day starts at 5am and I probably won’t be home until after 9pm, but it’s just in a plastic bag, so no need for a picture.