What’s better than celebrating Thanksgiving? Celebrating it twice! Keeping with our annual tradition, the Rabbits hosted a delicious Thanksgiving potluck – with all of the trimmings!
Hopping around the kitchen, the Rabbits started cooking and reheating all of their delectable holiday dishes. You could smell all of the mouthwatering smells all the way down Edge Hill. Yankee Candle could’ve created a new fragrance from our home cooking!
Every Rabbit brought something to the table; Liz made a perfect pumpkin pie, Lynn made an attractive apple. Our southern boy, Chris A, made collard greens, while Dori and Taz brought in the mainstay casseroles; green bean and sweet potato. Adrienne brought in a mountain of mashed potatoes that almost touched the ceiling! Johnny took home the prize with his surprisingly spicy carrots (what rabbit doesn’t love carrots!).
Our intern, Ed, made a delicious sweet potato and bean soup. A new Thanksgiving dish that will surely be a staple. Make the soup for your Thanksgiving meal and you’ll be a hit:
- Box of vegetable stock
- 3-4 Garlic cloves
- 1 Sweet Onion
- 3 Sweet Potatoes
- Half can of White Beans
- 1 Can of Chopped Tomatoes
- Salt, Pepper, Basil, etc.
Heat oil in a large stockpot then roast chopped garlic and onions together until soft. Add a box of veggie stock and a cup or two of water. Add the spices. Peel the sweet potatoes, dice and add to the broth. Stir in the tomatoes. Cook for 25 minutes or until the potatoes are soft. Add the white beans. Chop or tear the Kale leaf and stir into the pot. Cook for another 5-10 minutes. Season to taste and enjoy!
Who could forget the main attraction – an enormous tasty turkey with it’s stuffing sidekick:
After the pies were devoured and the dishes were cleaned, we sat around our great big kitchen island and talked about how thankful we all were to work with such incredible clients and co-workers that push us to do our best work.