It’s Thanksgiving week which means a little bit more of a hectic schedule and some extra take out food to off set how hard I’ll be working on Thursday to produce a big meal (I bet that fast food gets a weird boost around this time of year?).

Saturday leftovers
out @ sushi

Sunday toast and eggs
pelmini, salad

Monday wild mushroom and rice soup, black bread, salad, fruit
sweet and sour chicken

Tuesday gulerodsbrod, loaded salad
pasta with vegetables

Wednesday sweet and sour chicken, rice,
wild mushroom and rice soup

Thursday Thanksgiving!
Soup: Corn Bisque with Creama and Basil Oil
Bread: Sweet Potato Souffle
Vegetable Side: Potato and Green Bean Saute
Main: Duck Cassoulet
Dessert: Apple, Goat Cheese, and Honey Tarts
Drink: Cranberry Champagne Cocktails

Friday leftovers
take out 🙂

Things to Make

gulerodsbrod
wild rice and mushroom soup
sweet and sour chicken

Shopping List

red suace
soy sauce
coconut milk
apples
grapes
bananas
salad
peppers (red/green)
carrots
mushrooms
onions
sunflower seeds
corn starch
wild rice
vegetable stock
flour
pasta
black bread
chicken breasts
milk
butter
eggs
cereal

Thanksgiving List:
sweet potatoes (2)
cranberries
carrots
onions
celery
lemon (1)
limes (4)
garlic
basil
baby red potatoes (,5 kg)
green beans (,5kg)
apples (3)
corn
chili powder
honey
gelatin
butter x 2
heavy cream (250ml)
sour cream
eggs
goat cheese (250g)
duck (whole)
1 pound turkey sausage
puff pastry
cranberry juice
prosecco (2 bottles)
brandy