Elizabeth Pottery

We had a wonderful Thanksmas staycation! I made the plates and mountains of mac&cheese, mashed potatoes and cake. Loved having my people all together even the ones that don’t want to be on social media.

Homemade shells & cheese made ahead and waiting in the freezer for Thanksmas. I didn’t forget the butter and Ritz cracker topping. I’ll put it on before I bake it. This is how we always did holiday meals growing up. For the most part side dishes were made weeks in advance and frozen. Grandma would arrive with bags and bags of silver dollar sized magic biscuits and her dressing which some people call stuffing, but we never stuffed it in the bird. Grandma also made endless bags of a snack mix called nuts and bolts, which is kind of like Chex mix. Granny brought a fruit cake made from scratch in a Bundt pan that weighed as much as a small child. Granny also brought holiday tins filled with homemade cheese straws, and then bags more to refill the tins. The sweet potato soufflé with pecans and brown sugar on top was also made days in advance. This is all the more impressive when the family gathered at our house on St. Catherines because it all came in by boat. On the holiday it’s self the turkey and/or ham was prepared and baked. There were multiple kitchens, not being used on the island so my sister and I would tote the side dishes to other ovens to bake them so everything was timed perfectly as long as we remember to put the pits or rolls or both in the oven after we pulled everything else out. Somethings never change.
’tforgettherolls

Thank you Veterans.