Hello Thanksgiving 2017

Dear Friends:
Sorry Sow’s Ear Studio and I haven’t posted in a while, but we’re almost at the end of moving 1597 Union Street to 867 Warner Road. It’s been a long hall with the move and 20+ years of wonderful memories at a wonderful location. Now it’s time to make new memories with our online business back home. For the month of November, the Prock family had two wonderful Thanksgivings. First Thanksgiving was celebrated with the D’Alberto family at Galway Lake, New York. Uncle Larry cooked the most wonderful meal and I brought mashed sweet potatoes and mashed cauliflower with spinach. The original Thanksgiving day was celebrated back home in Niskayuna and Mazzone Hospitality prepared our meal. A perfect meal for 10 people, we had lots of leftovers and enough for a few days. After Thanksgiving, it was time to get back to packing and cleaning up what we brought home. With a little bit of time on my hands, I was able to make the annual Jib Jab video for YouTube, Facebook, Instagram, and our blog. Here’s my recipes for my mashed sweet potatoes and mashed cauliflower.

MASHED SWEET POTATOES: by Lauren Prock
3 large sweet potatoes peeled and chopped into small pieces.
1/4 cup of extra virgin olive oil and sea salt butter.
Cinnamon.
Honey.
Raisins (optional)
Pecans (optional)

In a large saucepan, add a 1/4 stick of butter, honey, and as much cinnamon as you like for taste. Add chopped and peeled sweet potatoes and cover saucepan. Stir occasionally and add 1/3 cup water, the water will help soften the potatoes and mix with the butter and cinnamon. Add a little more honey as needed, this should take approx. 30-40 minutes. I prefer cooking the potatoes this way as oppose to boiling because you’re getting a better taste from browning the potatoes and not boiling the potatoes. After potatoes are done cooking use an electric mixer or masher to mash. After mashing place potatoes in a bowl and add raisins and pecans on the top.

MASHED CAULIFLOWER: by Lauren Prock
1 Cauliflower Head Chopped.
1 Bag Of Spinach.
1 Clove Of Garlic.
Garlic Press.
Pinch Of Pepper.
1/4 cup of extra virgin olive and sea salt butter

In a large saucepan, add butter, pepper, pressed garlic, and chopped cauliflower.  As cauliflower browns, add half of bag of spinach and place lid on pan.  When spinach is cooked down, add the other half of bag of spinach.  When spinach is cooked and translucent, mash spinach and cauliflower together.  Add in a serving bowl.

Stay tuned for our business to be moved back home.  

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