Meanwhile, Back in the Kitchen

What? I didn't share this recipe from Saveur which we tried out for Thanksgiving in 2011? Shame on me. It is simply delicious, just sweet enough to enhance the sweet potato flavor without obscuring it. Until Rose, far from home and providing the basis of Thanksgiving dinner for her friends, asked me about it yesterday I didn't realize I'd not put it on the blog. Note: I skipped the mini marshmallows, not being a marshmallow appreciator. Also, I feel positive that I make this to the point of adding the crumble and then refrigerate it until the next day, Thanksgiving, when I let it come to room temperature and bake it while the turkey is resting. That's my story and I'm sticking with it. Sweet Potato Casserole With Pecan Crumble Step 1: 3 pounds sweet potatoes Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1-1/2 hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food

This is from the latest Cook's Country magazine. They always have a center section of 30-minute recipes printed on card stock, perforated so you get the photo on one side, the recipe on the other, and it makes a nice recipe card that I punch holes in and put in my kitchen binder. These have been consistently good and simple whenever I've tried them. I think next time I'd use more sugar snap peas but since I also steamed some broccoli (dressed with a bit of sesame oil and soy sauce) we had plenty of vegetables. It was delicious with the beef tender, the snow peas crisp, and the flavor bright from the orange and red pepper flakes. Also, we had plenty left over for a second meal. In fact, I think the flavor was improved on the second night. The obvious pairing is to serve this with steamed rice, although I could see it being a good match with pasta or rice noodles. My only beef (ha!) with this recipe is that there weren't enough peas. A second time I made it with d