You've Got To Taste This

Take inventory of your Thanksgiving traditions and change up anything that causes stress or tension in favor of a new ritual that you love. The holidays are a time to celebrate, not feel guilty or pressured!

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If you'll be sending out Christmas cards, go ahead and stock up on plenty of stamps to save yourself some time later.

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Here's an update from our friend Marge Perry about the huge cookie "bake-a-thon"  organized to raise money for kids' cancer research. Congrats on a great job for a great cause.

We had an incredible group of volunteers at all times. We started at 6.30 in the morning and went clear through to midnight. It was amazing to see people young and old work together with the single goal of getting these cookies baked and packaged and out the door. We had a million “best” moments: they all had to do with the wonderful giving spirit of over 100 volunteers who worked in shifts throughout the day. I wish I could name them all, because they sure deserve credit. There was the ICE (Institute of Culinary Education, where we did the baking) employee who worked from morning until his 3:00  pm shift—and then came back after his shift and stayed until midnight. His connection? Simply that he saw what we were doing and knew he could help. Or the working Mom who was supposed to leave at 5.30—and finally asked her husband and 12 year-old daughter to come help instead of having dinner. They stayed until the baking was done. There were the ladies who came with their 13-year old boys, and signed up to hold big bake sales in their own neighborhoods before they left. The list goes on and on…Over a hundred people baking and packaging cookies together, giving their time and their hearts to help save children’s lives.

Okay, enough of the mushy stuff:, I should ‘fess up about our worst moment. When the very last box of cookie dough was set out on trays and ready to bake, a bunch of us gave a collective “Whoopee!” of joy—and two minutes later discovered two cartons of unbaked cookies. No time for whining, though--  we took a deep breath, continued on. I am happy to report we still managed to finish the baking ahead of schedule.

Check out the video with Liam, the little boy who is the inspiration for all this baking. You can host a bake sale, too (and you don’t have to bake 30,000 cookies to have one!) . Between now and December 31st, Glad is matching all money raised  dollar for dollar. Go to www.Cookiesforkidscancer.org for complete details and check out the cookie recipes on MyRecipes if you want to have your own cookie bake sale.  

If you are involved in a cooke bake sale or any other charitable food event during the holiday season, we'd love to hear about it so we can share with our audience.

When I spent a few months in Greece, my friends and I discovered one of the most surprisingly delicious new foods the country had to offer: giant beans. Yep, giant beans (a.k.a. beans as big as your thumb). They're so filling that they are the meal, yet they look so simple that they leave you wondering: what is their secret?

In technical bean terms, they're called gigantes (pronounced "YE-gone-tays"), and in fancy Greek writing, they're γιγαντες. But in any language, they're downright divine. You could order them in almost any restaurant in Greece, but back in the U.S., they're nearly impossible to find (so far, my only luck has been one neighborhood deli in New York City).

So naturally, I was ecstatic when I discovered this Cooking Light recipe for Baked Gigantes in Tomato Sauce, and I practically fainted when I learned I that Nabeel's Mediterranean market here in Birmingham imports dried gigantes.

I decided to try out the recipe a few weeks ago, and it was a huge success! The ingredients are basic vegetables and seasoning, and it doesn't require any fancy kitchen gadgets. It is somewhat time-consuming, but it's really easy -- and completely worth it. I made several friends try a bite or two, and their responses have been a unanimous "YUM!" I've even convinced fellow intern Georgia to try her hand at the recipe later this week!

Ok come on, I can tell you're skeptical, but trust me, you'll love them. 

Click here to try the recipe now.

Take a brisk walk outside at least once this week. The exercise and fresh air will keep you destressed and ready to face the busy holiday season.

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Riesling is one of the best white wine choices (we like Dr Loosen, Langwerth Von Simmern, and Zind-Humbrecht from Germany and Navarro Vineyards and Chateau Ste Michelle from the U.S.; Lindemans and Banrock Station from Australia are also favorites), but not everyone is a fan so be sure to have other white wine options on hand: Pinot Gris (very food friendly; try King Estate, A to Z, or Huia) and Viognier (we like Stag's Leap Winery, Peay Vineyards, and Qupé) are food-and-Aunt Sally friendly. I also like to serve bubbly - Champagne or sparkling wine. Bubbly literally pairs with any food (except dessert), so it's the ultimate holiday wine choice. French Champagne is an easy choice but try California sparkling wines (Schramsberg, Iron Horse, and Domaine Chandon are a few favorites), a Spanish Cava, or an Italian Prosecco.

If you're sticking with red, and keeping it all-American, try a Zinfandel. You can't miss with the three R's: Rosenblum, Ridge, and Ravenswood. Pinot Noir from California's Sonoma County is also a sure bet (Etude, Siduri, and La Crema are some tasty picks). A Côtes-du-Rhône would also ease the way for more turkey if you're feeling French (Guigal is a reliable producer available in most states), as would a Valpolicella Classico from Italy (Masi is one of our favorites).

Keep in mind that the heavier the wine, the more likely your guests will doze off in their chair (or on your couch). Skip the Cabernet Sauvignon and Chardonnay; you won't do the wine -- or the food -- a favor by pouring these big boys. And if you want to pour something with the dessert, make sure it's a dessert wine; the number one rule for pairing wine and desserts is that the wine must be as sweet as or sweeter than the dessert (otherwise the wine will taste thin). Port, Sauternes, Moscato d'Asti, and Vin Santo are some fabulous dessert wine choices.

Photo by Denise Daclan

Place orders for the catalog and online gifts you've picked out. It may seem early, but this will save you time and money in the long run by avoiding the last-minute rush.

Come back every day until New Year's Eve for a customized tip guaranteed to make your holiday preparations even easier this year.

Thanksgiving is just weeks away! Take some time to plan your menus and think through table decorations for the big day. 

Come back every day until New Year's Eve for a customized tip guaranteed to make your holiday preparations even easier this year.

With online ordering and digital pictures, sending Christmas cards has never been easier. We love tinyprints.com for their awesome designs and fast service!

Come back every day until New Year's Eve for a customized tip guaranteed to make your holiday preparations even easier this year.

The holiday break is a great time to teach your kids about giving back to the community. Go ahead and plan a day to go caroling at the local nursing home, volunteer at a soup kitchen, or drive a meals-on-wheels route.

Come back every day until New Year's Eve for a customized tip guaranteed to make your holiday preparations even easier this year.