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I wore two different socks to Thanksgiving dinner.

One had a whole in the bottom.  The other was John’s.  Neither matched.  True story.

What can I say, the laundry hadn’t been done all week and I was scraping the bottom of the barrel.  I didn’t think anyone would be looking at my feet.  Wrong.

At least they were clean.

I guess I have become that family member at the holidays – the one that dresses like a mess (and not in an ironic hipster kinda way.)  Maybe I was always that family member.


Regardless of my fashion faux pas, I still managed to contribute to dinner.  I brought the stuffing (always a favorite) and this tasty pear dish.  It’s a nice savory side dish that makes a great potluck contribution.  I’d recommend using less ripe pears for this, as their crispness actually lends a lot to the texture of the dish.  Allow them to roast uncovered for a while to get a nice caramelized flavor.

For the next family get together I’ll keep my shoes on so no one will know what a mess I am.  Or actually do some laundry.  Either way.  :)

4 semi-ripe medium pears, quartered and cored
1 large red onion, cut into 8 wedges
2 tablespoons unsalted butter, melted (or Earth Balance for vegans)
2 tablespoons sherry vinegar
Coarse salt and ground pepper
2 sprigs rosemary

Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary. Cover dish tightly with foil and bake until pears begin to soften, 20 minutes. Uncover and bake until pears are golden brown on bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves if desired and serve warm or at room temperature.


Source: Martha Stewart

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