November 12, 2011
We start eating early on Thanksgiving. By the time the rest of the family gets up, I have been working on appetizers for at least two hours that day.
I enjoy cooking so much more when there are children perched on stools at the bar, eating a variety of snacks on fancy plates. Sort of like Mike Mulligan, I work better with an audience.
This year, I plan on making these Fig and Creamy Blue Cheese Appetizers. They seem simple enough, and the flavor combination sounds so intriguing.
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