I Cooked


Slice of pumpkin pie with some whip cream and two pine cones next to the plate

I am not the main cook in our family, but I’ve been trying to do more. Yesterday was Thanksgiving in Canada. My wife had planned to grill some chicken and make a pumpkin pie. I was going to make some stuffing. The pandemic is quite bad in Saskatchewan right now, so we kept it to the three of us (five if you count the dogs).

First, it turned out to be very windy yesterday, so not a great time to be cooking on the barbecue, so I said that I’d parent a particular chicken dish that she really likes, and she could make the pie. Then she took a nap.

By the time she woke up, the stuffing was done, the pie was done, the roasted Brussel sprouts were done, and the chicken was cooking on the stove. I made Thanksgiving supper for my family, including the first pie that I’ve made.

Here’s what we had:

  • Rosemary Vanilla Chicken – A recipe from Michael Smith and I used rosemary from the plant that our neighbours just gave us.
  • Roasted Brussel sprouts – Fresh Brussel sprouts (from the store) with olive oil, miso paste, and some pepper. Put it in the oven at 350 for 30-35 minutes, but stir them halfway through.
  • Crock Pot Stuffing – I bought the cubes of bread from a local shop, but toasted them to make this. I made a bit less since it was just the three of us, and I left out the marjoram and sage because we didn’t have any, and added a bit of that fresh rosemary.
  • Perfect Pumpkin Pie – I used a frozen crust and we didn’t have any ginger, but it was still delicious. Next time I’ll make sure we have some whipping cream and I’ll take a crack at making that (my wife has done it in our mixer several times).

So that’s what I made. There’s leftovers of everything, but the pie (the picture accompanying this post is not of my pie because it was gone before I thought of it).

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