Why THIS Tinned Food Is Better Than Homemade

{A post I wrote for Attune Foods}

I remember Thanksgiving fondly, but not because of the food. My parents were practical people and when it came to Thanksgiving the food was practical too. There were no pinenuts in the stuffing, bacon in the Brussels sprouts or wine in the gravy.  The cranberry sauce was from Ocean Spray. I can still see the circular imprints from the tin  – the not so subtle evidence of its time in cramped quarters. The evidence was destroyed as it was crushed with a fork and shaken into the ceramic bowl. The Brussels sprouts were boiled in salt water and drained – never roasted. The potatoes were roasted. The skin was peeled off and they were placed around the bird – my Dad always referred to the turkey as “the bird”-  and cooked for as long as the bird cooked. The stuffing was made from toasted bread with lots of melted butter, salt and pepper, oregano and thyme and definitely cooked inside the bird. (This was before any concern that sticking something inside raw poultry and eating it, might poison the family with salmonella.)  ……..

Read the rest on the Attune Foods Blog, here.

 

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