{"id":1241,"date":"2010-12-23T21:30:54","date_gmt":"2010-12-24T02:30:54","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=1241"},"modified":"2010-12-23T21:32:16","modified_gmt":"2010-12-24T02:32:16","slug":"snow-days-and-side-dishes","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2010\/12\/snow-days-and-side-dishes\/","title":{"rendered":"Snow Days and Side Dishes"},"content":{"rendered":"

\"\"<\/a>\"\"<\/a>Even though I don\u2019t have to go to school any more (or even to an office, for that matter), I still get that giddy feeling when it snows. A snow day! Oh boy! A day off! \u201cUh, Susie,\u201d I then remind myself, \u201cYou don\u2019t get a day off. You\u2019re a freelancer.\u201d Oh, right. A freelancer with a book deadline in less than two months.\u00a0 Well, that didn\u2019t stop me from venturing out into the fury on Monday to take pictures (that\u2019s our backyard, above, at about 3 p.m.) or on Tuesday in the flurries to take more pictures (front window, about 1p.m.).<\/p>\n

Yes, I will do anything to procrastinate. But I did deliver 8 new recipes to my cross-tester (that\u2019s cross-tester, not cross-dresser) on Sunday night, and I\u2019ve been cranking away on five more since then. So, you know, I have to take a break every once in a while. All of this is a lame way of explaining why there is no Christmas recipe going up on the blog tonight. The blog recipe that I had in mind (Christmas Carrots for a Crowd) did not quite make it into the kitchen line-up today between Orecchietti with Lemony Broccoflower and Roasted Tomato Galettes (recipes for the new book, which, of course, I can\u2019t publish here\u2014nor would you want to eat them with your prime rib, anyway!).<\/p>\n

\"\"<\/a>I had hoped my new kitchen angel (left), an early Christmas present to myself, might somehow make the days stretch longer for me, so I could fit more in. But no such magic today. At least we are past the solstice now, as here in the Far East, the sun sets at 4 and it\u2019s hard not to feel like the day is over when darkness comes\u2014though that\u2019s normally the time I\u2019m gearing up to do one last test for the day.<\/p>\n

At any rate, I don\u2019t have many recipes on the site that are suitable for large crowds, but just in case you\u2019re dining with a small, intimate group, and just in case you haven\u2019t finalized your menu (I know, I\u2019m late in the game here), the least I can do is suggest some favorite and appropriate holiday sides already posted on sixburnersue.com:<\/p>\n

\"\"<\/a>I think the most popular recipe on this site may be these Braised Fingerlings with Crispy Sage & Tender Garlic<\/a>. So yummy and a classic update for serving with beef tenderloin. A Bed of Buttery Leeks and Spinach<\/a> would be a great landing spot for a few slices of tenderloin, too. For prime rib? This Yukon Gold and Celery Root Gratin<\/a>. Or the Potato Galette with Fresh Rosemary<\/a> \u2026and Roasted Cauliflower<\/a>, too. For roast turkey? Caramelized Turnips, Potatoes & Carrots<\/a> or the Mashed Yukon Gold Potatoes with Roasted Garlic<\/a>. Ham? Slow-Sauteed Green Beans with Shallots & Bacon<\/a> or a double recipe of Roasted Brussels Sprouts with Nutty Lemon-Maple Brown Butter<\/a>. Salmon? Maybe this Baby Bok Choy<\/a> recipe or a double recipe of Popeye\u2019s Garlic Spinach<\/a>.<\/p>\n

Whatever you decide to cook, I hope you have lots of kitchen angels to help. Merry Christmas from Sixburnersue and snowy Martha\u2019s Vineyard!<\/p>\n","protected":false},"excerpt":{"rendered":"

Even though I don\u2019t have to go to school any more (or even to an office, for that matter), I still get that giddy feeling when it snows. A snow day! Oh boy! A day off! \u201cUh, Susie,\u201d I then remind myself, \u201cYou don\u2019t get a day off. You\u2019re a freelancer.\u201d Oh, right. A freelancer […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/1241"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=1241"}],"version-history":[{"count":11,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/1241\/revisions"}],"predecessor-version":[{"id":1257,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/1241\/revisions\/1257"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=1241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=1241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=1241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}