Happy Thanksgiving

Hello family and friends, we wanted to wish you all a Happy Thanksgiving. Although we miss everyone this holiday, we certainly are thankful for all the love and support that you've given us in the 5 months (can you believe it?) it's been since we've been in a place where we don't need a passport. We're safe and sound in Tanunda, Australia, and have big plans for tasting the wines of the Barossa Valley region.

As a token of our gratitude, we thought we'd give you a look into what we cooked for our Thanksgiving feast. It might come in handy to suggest to those who are always late for the celebration, because their "dish was still cooking." Now they have no excuse.

Steve & Jesse's Upside Down Sausage Stuffing (aptly named because everything in the deep southern hemisphere is upside down. It's like walking on the ceiling):

Ingredients (feeds 4, or 2 for 2 meals in a row):
4 Italian Sausage Links
1 Package Stuffing mix
1 Can of Green Beans
1 Cup of Water

In the first pot (you only have two), pour the contents of the green bean can (water n' all). In the second pot, chunk up the sausage, squeezing it out of its casing and brown it. Once it's finished cooking, drain some of the grease if you like, but not all of it. Pour the contents of the hot green bean pot into the sausage pot and add stuffing mix. Stir and cover. Let sit for 5 minutes. If there's still dry parts to your stuffing mix, add more water and cover. Enjoy.

This dish goes extremely well with a side of fresh broccoli and a bottle of Barossa Valley Shiraz.

May all of your celebrations go as smoothly as ours did!