Yum

I like long weekends because I make better food.  And more of it.  We started Thanksgiving day with this:

It doesn't look like much (potatoes, onions, eggs, and cheese) , especially when peppers aren't in season, but it was our breakfast of champions in Syria, and it's just as good here.  Then we progressed through:

 lasagna (a little saucier than necessary, but delicious)

 maple pumpkin cheesecake

 stuffed acorn squash

 our current breakfast of champions - oatmeal with whatever fruit is in season (in this case, cranberries and apples with a little brown sugar and soymilk; in the summer, it was blueberries, peaches, and/or raspberries)

 sweet potatoes, stuffing (dressing, that is, since we live in the south now), and garlicky green beans

 cranberry pancakes

 grilled cheese with tomato

 pad thai

pasta with spinach/garlic/cheese (okay, this was actually tonight's dinner, but it's such a staple of my diet that I thought it should be included)