WIA on Thanksgiving…and then some

By November 28, 2012Fuel

I love traditions.  

…Especially shared traditions with friends and family.  

…And especially food-filled ones!

Some of my favorite things about 4th Thursday of November:

  • Family and Friends
    • Random assortments of people hanging out
    • Pre-Meal holding hands and prayer in a massive circle
    • Skyping cousins/family who can’t make it
  • Food
    • Sweet Potatoes
    • Tangerine Juice/Apple Cider
    • Turkey and Ham
    • Mashed Potatoes
    • Stuffing
    • Wine
    • Leftovers
    • Chorizo and Egg breakfast burritos on “black” Friday
  • The Turkey Trot (5k)
    • Riding my bike to the race
    • Praising and Thanking God for all He’s done in the year while I ride
    • Running (although, I skipped that this year)
    • Seeing friends and family run
  • Southern California Weather

Here’s what my plate looked like this year:
mashed potatoes, gravy, stuffing, turkey, ham, cranberries, beans, yams, green beans, and salad…and wine

In my stomach!

Do you suffer from post-Thanksgiving-overwhelming-amounts-of-leftovers-traumatic-stress-syndrome???

Me too!  Who shall we blame for this so that we can sue them and take them down??  

But, seriously.  Let’s make the most of our surplus and get back in that kitchen lest those leftovers go to waste.  Heaven Forbid.  I made these pancakes w/ some of our leftover mashed potatoes and the canned pumpkin in our pantry (did we actually intend to use that, or did we just buy it because it seemed logical to buy canned pumpkin before Thanksgiving?)…

Pumpkin-Potato Pancakes (PPP)
(serves 8-10)

Heaping 2 cups canned pumpkin (or canned pumpkin pie filling)
Heaping 2 cups mashed potato (Leftovers!)
1/4 cup (2 oz) butter, plus 1/4 c. for frying (or use oil)
6 spring onions
4 eggs, lightly beaten
3/4 cup flour
2 t. baking powder
1/2 t. ground nutmeg
1/4 t. cayenne pepper
1/2 t. salt 
1/2 t. pepper 

-In food processor, blend potato, pumpkin, and 1/4 c. butter.  Once smooth, add onions and pulse to dice.
-Transfer mix to a large bowl.  Add beaten eggs, and stir.
-Sift in flour, baking powder, and spices.  Stir well to combine.   

-Heat butter/oil in large frying pan.  Cook 2-3 T. full of batter for 2-3 minutes.  Once set/bubbling on the tops, flip pancakes and cook 2-3 more minutes, until golden.  Drain on paper towels.  Repeat.  Keep warm in oven.  Serve plain, or with yogurt, sour cream, or butter.

(*suggestions: add fresh herbs to the mix, like rosemary, basil, or cilantro.)


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