NOVEMBER 2013 Gay News Entertainement & More | Page 8

Thanksgiving is probably THE most gluttonous day of the year...if you love eating as
much as I do, of course. Yes, we all look forward to having that delicious turkey, but let's
be honest here...when it comes to seconds you
fill up your plate with sides, don't you? Of
course you do! They make the entire meal, I
don't remember ever serving myself a second
round of turkey in all my years of devouring
food on that day. So, in honor of the yummiest day of the season I want to share a recipe
that you can add to your table this year.

Ingredients: (double for larger parties)
1 cup wild rice (cooked according to package directions)
3 tbsp. unsalted butter
4 tbsp. minced onion
2 tbsp. minced green pepper
8 oz. white mushrooms, trimmed and sliced
1 cup of condensed cream of mushroom soup
1 cup heavy cream
¼ tsp. dried basil
¼ tsp. dried tarragon
Coarse salt and ground black pepper to taste
Preparation:
Preheat oven to 350?F. In a heavy-bottomed ovenproof pot over moderate heat, melt butter until foamy and sauté onion, pepper, and
mushrooms until softened and aromatic, about 8 to 10 minutes. Stir in soup, cream, and spices. Add cooked rice, stirring to combine,
an d transfer to preheated oven. Bake until soup and cream are absorbed and the rice thickens, about 40 to 50 minutes. Season with salt
and pepper.
Once you have the food cooking, prepare the table for your guests. You should already have a fabulous table scape going on with candles, florals, and themed decor, (see last months tips.) All you need to top it off is your beautiful dish ware, (or china) and set up accordingly...
From left to right; napkin, salad fork, dinner fork, dinner plate with salad plate on top, dinner knife (sharp side in), tea spoon, soup
spoon.
Top left; bread plate with butter knife
Top right; water glass, wine glass
Center; dessert fork and spoon
Voila! It's time to enjoy. We wish everyone a beautiful and delicious Thanksgiving!
Just a few tips from your friends at Fig Home. Gift certificates now available, the perfect little stocking stuffer. Cheers!!
*recipe credit Chef Linton Hopkins/ Atlanta, GA.