It’s the weekend before Thanksgiving! That means I need to plan an app to take to my brother’s place. The past couple of years, I’ve made a delicious dip, but alas, it contains pecans and I think I’ve developed an allergy to them.
I remembered another dip I made several years ago for a friend’s Halloween party. It has leeks and pumpkin puree and goat cheese in it — it was quite addictive and I think it will be a hit at Thanksgiving. In addition to the ingredients already listed, I bought a baguette and breadsticks to serve with the dip. I also picked up:
- Carrots
- Broccoli
- 7-grain bread
- Country French bread
- Nutella (this, plus the heels of the French bread = lunch)
- Honey yogurt
- Milk
- Plain yogurt (another ingredient in the dip)
Obviously, the pumpkin above has yet to be pureed! That’s what I’ll be up to tomorrow — what doesn’t get used in the recipe will be frozen to make soup later. Last weekend, I made cheese sauce to serve with steamed broccoli and I had a ton of the sauce leftover. Therefore, I bought more broccoli for this week.
Freezer Full 