Post-Thanksgiving Post: Ginger-Orange Cranberry Sauce

Molded Ginger-Orange Cranberry Sauce: Pie in the Woods

Did everyone have a tasty (and overly filling) Thanksgiving?  Good.

Since I became a vegetarian, Thanksgiving has lost a lot of its charm.  We always gathered at my Grandma’s house, and like a good Iowa farm-wife, she offered three (count ’em three!) kinds of meat: capon, beef, and ham.  In addition there were mashed potatoes (which I’ve never liked, yes, I do know that this makes me a freak of nature), salad, cranberries, rolls, spinach balls (the best part!), and funeral casserole – a vegetable casserole so-named because a friend of my grandmother always brought it to funerals.  As you can see, limited options for me, although I never was as uncomfortably full as the rest of my family.

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Save the Spinach: Wilted Spinach Salad

So, you know when you buy a bag of spinach at the store with the full intention of harnessing all of its super-powers?  You bring it home, and then life happens, and all your spinach-related cooking plans go out the window.  Or it just gets lost in the fridge.  And then a few days later you return to your spinach, and its no longer full of bright green promises.  Instead, it’s wilty, or maybe even a touch slimy. The texture goes before the taste, but who wants to eat limp spinach?

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