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Well, I’m here.  I’m sitting at what should be my kitchen table.  But thanks to my husband who gave away our desks, bookcases and bedroom furniture (yes, even the mattress), this is presently serving as our office.

Don’t ask.

However, at least we‘re living in the same house.  There’s an improvement-even if the borrowed and old double bed is not.

Yesterday our daughter hosted Thanksgiving.  Sam and I combined our efforts and made a savory and a sweet stuffing and my mashed potatoes.  

I’ve shared the masher recipe a couple of times and I’ll try to share my mom’s stuffing recipes in the next few weeks-should you want to serve them at the next round of holiday meals.

Our daughter brined the turkey-it turned out great!  But what really knocked off everyone’s socks is the following veggie dish that she found in a special holiday issue of Better Homes and Gardens:

Roasted Green Beans with Beets, Feta and Walnuts

2 lbs fresh green beans, trimmed
1 lb fresh beets, peeled, trimmed and cut into thin wedges.
1/4 C of shallots, thinly sliced
1/4 C evoo
1/2 tsp. of both salt and pepper
1/2 C chopped walnuts (or pecans)
1/2 C Feta (or goat or even sharp cheddar cheese)

Preheat the oven 425.  In a large roasting pan, combine everything except the nuts and cheese.

Roast uncovered for 45-50 minutes-or until the veggies are tender.  Stir a couple of times.  Add the walnuts during the last 15 minutes.

Transfer onto a large serving platter and sprinkle with the cheese.

This makes 8-10 servings.  199 calories and 5 g of fiber

Even the boys loved this dish!

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