This looks like it should be a relish tray for this coming Thursday, but it's what we ate for supper last night.
We seem to be doing dress-rehearsal eating in advance of the big day. Wait till you hear what we're having tomorrow. And for breakfast on Thanksgiving day.
I needed to cut open and roast a little Sugar Pie pumpkin (organic, local) for a treat I will tell you about soon (the breakfast!). And there were all those beautiful seeds in there. They were so tender, they didn't need a parboil in salted water, the way I did a couple of years ago. So I just oiled them, and sprinkled them with salt, cumin and garam masala. A quick zip into a medium oven (ALL food cooks at 350º, am I right?), and we had a perky snack.
I cobbled together some other nibbles, including that pathetic tray of oil-sizzled cauliflower buds, the sum total of this year's harvest. I blame George, of course. The sprinkling of truffle salt almost made me feel better.
The almonds (local) got a treatment of herbs and garlic, and then a little toasting in a skillet. The olives are cheese-eating surrender monkeys. And the pickled yellow squash are from the backyard.
This was quite snazzy with a martini.