It’s here! It’s here! Thanksgiving week is here! I look forward to this week all year. I can spend as much time as humanely possible in the kitchen, and nobody bats an eye. I can make a ridiculous amount of food for a gathering of six people, and nobody judges. This week, I’m also thinking about everything I have to be thankful for.
Not all that long ago, I was stuck in a job I didn’t enjoy, and wondering what the heck I should do next. After many sleepless nights, distracted days and conversations with the hubs, it was finally decided that I should go to culinary school. So I did. But then I still didn’t know what to do next. Somewhere along the way, I started this blog. I started creating recipes and taking pictures of them. People started reading and commenting and saying nice things. And I started getting clients willing to compensate me for doing what I love. Everybody dreams of making a living doing what they love, and right now, that’s just what I’m doing. And I’m thankful.
I’m thankful for everybody that has stopped by this blog – whether it be for just a moment or a moment each day.To further say “thank you,” I’ve created this mega crazeballs awesome recipe for you. It can be made for Thanksgiving, or the day after using leftover mashed potatoes. Heck, it can be made any day at any time of the year! Mashed potatoes loaded with sour cream, cheddar, bacon and onions? Topped with crushed-up cheese crackers? I’m thankful this is the week I can eat a huge scoop of this loaded mashed potato bake and not really feel guilty about it. [insert mental picture of Joey Tribbiani wearing his Thanksgiving pants here].