Wednesday, Nov. 14, 2018
Good morning, foodie friends.
Welcome to the first edition of TheEat — our weekly tasty newsletter covering all things food in your community.
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Who will be dishing up the goods every Wednesday morning? Lindsey Hollenbaugh, managing editor of features, here, with no shortage of food-related puns. I’m a working mom feeding one busy toddler boy (who has recently been convinced Ninja Turtles turned green because they ate green veggies — I have until he’s 9 until he figures that out, right?) and a hungry husband who believes to his core that soup doesn’t count as a meal. I’m also charged with balancing my own dietary needs of cholesterol-lowering foods with my love of all things cheesy and fried — wait, is that a doughnut?
Here at the features department, we love to eat. We love it so much there’s a department rule that if one of us spots free, communal food, the entire crew must be alerted (I mean, no one’s been fired over this, but there has been some sternly written emails …). We love to experiment with food (we once dared each other to come up with condiment-based recipes) and we’re always sharing recipes, like this braised ragu that has warmed many of our kitchens.
But what’s really on our minds right now, besides hunting for the perfect cookie recipes for our upcoming cookie swap, is the feast of all feasts: Thanksgiving.
With only a week and crumbs left to plan your big meal, you might still be looking for those finishing touches. Did you just find out your vegetarian cousin is stopping by? May I suggest a hearty vegetable side dish like spaghetti squash casserole. Or, if you’re already thinking about what you’ll be doing with all that leftover turkey, try one of these tried-and-true reader recipes.
And if you’re still not too sure how to cook that big bird, reporter Benjamin Cassidy got some good insight from millennials hanging out at a local bar: “First thing you have to do, you get this injector thing, and you inject some type of stuff into it.”
Managing editor of features,