So did anyone see the new Twilight Breaking Dawn Part II this weekend? If you’re a Twilight hater please don’t judge me – but if you did see it I have a few thoughts… (without spoilers!)
Seriously did they have to wait 4 movies in to make a good one? I don’t mean to diss, but this one was by far the best. Slam freakin dunk – it made me remember why I liked the books in the first place (cuz really I was having a hard time figuring that out for a while).
And friends who haven’t seen it – there is a twist at the end that deviates from the book. All I can tell you is that this made the movie for me and it definitely caught me off guard!
And they did this oh-so-sweet scene at the end of the movie that had me, Jenn and Sheena tearing up (Okay so I was full on crying – maybe I shouldn’t admit that?) – but it was the perfect end to the whole thing. I left the theatre quite pleased and dare I say a little sad the whole thing is over..
Now we just wait for Catching Fire to come out next year, then Divergent after that!
So I know you all already know this, but Thanksgiving is on Thursday. THURSDAY people. This is insane. But I’m not complaining since I get an extra long weekend off of work I know most of you have you’re menu’s all planned out if you’re cooking, but I wanted to share this awesome recipe with you anyways.
I think it would compliment any Thanksgiving table quite well, however I personally think it would be best served to smaller crowds (I know that won’t stop some of you crazy ambitious folks!). It would be perfect for a Thanksgiving for 2 or 4 – and look at it, it’s gorgeous!
The wild rice has lots of flavor and pears really nicely with the cranberries. Oh and it’s pretty healthy too! Can’t go wrong with a little extra veggies at the table!
- 2 acorn squashes (1½ pounds each), halved lengthwise, seeds removed
- 2 tablespoons butter
- ½ medium onion, diced
- 2 garlic cloves, minced
- ½ teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 6 ounces wild rice
- 1 ¾ cup vegetable or chicken broth
- ½ cup dried cranberries
- Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a large saucepan, heat butter over medium. Add onion, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1¾ cups broth; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
- Remove rice from heat, and stir in cranberries; season stuffing with salt and pepper to taste. Dividing evenly, mound stuffing into halves, and serve.