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Hello there Reader, Thanksgiving doesn't have to leave you cursing like a sailor. (Although, if you ever heard Mama Leite muttering in Portuguese while wrestling a 22-pound turkey into submission, you might think otherwise.) As someone who's hosted more holiday dinners than my youthful countenance would suggest―some of which ended with me hiding in the basement, clutching a bottle of wine, and questioning my life choices―I've learned a thing or two about keeping my sanity intact. The One will back me up on this, especially after That One Year We Shall Never Speak Of Again when I nearly burned down the house. But I digress. What I've learned is mastering Thanksgiving is all about strategy. And, unlike how I usually cook―which The One likens to a tornado in an apron―this requires that dreaded word: planning. Allow me to share with you my hard-won five-day plan that'll keep you from ending up in the fetal position behind the washing machine. (Not that I know anything about that.) My Free Foolproof Five-Day Countdown
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Hi Reader, I have never regretted serving pork.Other decisions, certainly. White jeans near marinara. A brief period in which I thought I could “just eyeball” curtain measurements. But pork? Pork has been remarkably loyal.A good pork dinner knows how to earn attention. It can be crisp-edged and garlicky, slow-roasted until the whole house smells like you made plans with God, or seared and sauced until everyone at the table starts dragging potatoes through the pan juices.And the beauty of it...
Hi Reader, I know what you're thinking: "Hey, Fatty Daddy! Why the hell are you sending out a newsletter on the first night of Memorial Day Weekend?"It's because I just drove by the commercial strip a few towns over and every grocery store's parking lot was overflowing. I mean FULL! And if they're that many people trying to shop tonight, that means no one made plans! So I came right home, put together these dishes that can be made in under 30 minutes. That means if you still haven't figured...
Hi Reader, A good salad is not a consolation prize.It is not the thing you put on the table so everyone can pretend they’re “being good” before returning to the ribs with the concentration of a raccoon in a dumpster.A good spring salad has snap. Color. Nerve. It has asparagus, peas, radishes, herbs, tender greens, lemon, crunch, salt, and maybe a little cheese because we are civilized people.This is the time of year when the sides stop behaving like afterthoughts. The produce is too good for...