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Roasted Broccoli Recipe

Roasted broccoli is a simple yet delicious dish that can be enjoyed as a side dish or even as a main course. This recipe is a great way to add more vegetables to your diet and it is also very easy to make.   Ingredients: 1 head of broccoli 2-3 cloves of garlic, minced 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper Instructions: Preheat the oven to 425°F. Wash the broccoli and cut it into florets. Make sure they are all roughly the same size so they cook evenly. In a small bowl, mix together the minced garlic, olive oil, salt, and black pepper. Place the broccoli florets in a single layer on a baking sheet. Drizzle the garlic and oil mixture over the broccoli, making sure each floret is coated. Toss the broccoli with your hands or a spatula to ensure that it is evenly coated with the oil mixture. Place the baking sheet in the preheated oven and roast the broccoli for 15-20 minutes, or until the edges are crispy and browned. Remove the broccoli from the oven and let it cool for a...
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Bring a Bouquet of Sauces to the Thanksgiving regale

Flowers are fine and wine is Beau Brummell, but sauces are more useful

The primary part of the Thanksgiving guest is to enjoy the food and hold an intriguing discussion. I noway anticipate a gift, but they're always nice to admit.


I would not be sad if every guest brought a bottle of wine, flowers, or any other “ standard ” host gift — especially if guests are bringing food. Food is a gift itself, and I noway anticipate anyone to bring a dish and a fresh commemorative of appreciation. But just in case you’re looking for a simple- but-thoughtful gift to bestow on your host, I recommend a bouquet of fresh sauces. While I appreciate a bottle of wine, a bouquet of flowers, or a commodity more practical like a new tea kerchief or brace of serving implements, I would be absolutely thrilled if someone showed up to Thanksgiving regale with a pack of sauces I could use at the last nanosecond as I see fit.

A bouquet of fresh sauces is a great host gift. I can generally manage to buy enough sauces for my fashions, but frequently forget to buy some for garnishing. What a gift it would be for my force to be replenished at the last moment. Some savant for frying into crisp little bits, rosemary shoots for garnishing a blend, thyme leaves for the salad dressing all of these would be welcome additions to my excited Turkey Day kitchen.


Plus, they just look enough. snare a good multifariousness of sauces most generally associated with Thanksgiving flavors — savant, rosemary, thyme — also meat it out with some fresh bay leaves, marjoram, or a little mint. Tie it all up like a piece of twine, like you would a bouquet; or, if you make a big bouquet, put it in a vase or mason jar with some water.

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