Thanksgiving is only two short weeks away, which honestly boggles my mind. The stores are already promoting Black Friday. Ack! I’ve actually never shopped on Black Fridays—well, at least not in the stores. I have shopped online, which is far more convenient. Plus, I can nosh on all the Thanksgiving leftovers while I fill my virtual shopping cart. 🙂
Thanksgiving is one of my favorite holidays because it’s about food. Lots and lots of food. And it’s less focused on sweets the way Christmas is. I don’t mind sweets, but I am more of a savory girl when given an option. When I fill my plate at Thanksgiving, there are three items that make me super excited: mashed potatoes, stuffing and dinner rolls. Sure, I eat some turkey, but the bird is not the big star of the menu for me. It’s the carbs. 🙂 I’d take another scoop of stuffing (especially if it’s my Mom’s famous stuffing) over dessert. Yeah, I’m weird.
After getting my fill (and then some) of carbs, my next favorite items are the snacks. The things you set out after the meal when you’re watching TV with glazed eyes and patting your overstuffed belly. Granted, snacking should be the furthest thing from your mind, but like a moth to a flame, you find yourself filling a plate full of yummy goodies. Or is it just me?
This is a gorgeous snack to set out. The cranberries pop so brightly against the snow-white cream cheese. This appetizer is a weird yet delicious combination of tart and sweet with a hint of spice. I replaced cilantro with parsley as I am not fan of cilantro – bleech! However, all you cilantro lovers (weirdos!) go right ahead and use it. I admit that I wasn’t sure about this recipe at first but I love it so much. So, so good!