Danksgiving Mashed Potatoes and gravy & Cranberry Sauce

♊️Gemini (May 21 – June 20)

🔮Horoscope: Communication flows with ease in November, Gemini. It’s a time to share your thoughts and connect with others. Embrace your social side and enjoy the gift of words.

🌱Suggested Strain: Jack Herer – Uplifting strain

According to all bud.com, Jack Herer, also known as “The Jack,” “JH,” “Premium Jack” or “Platinum Jack” is a sativa dominant hybrid strain (80% sativa/20% indica) created through crossing the classic Haze X (Northern Lights #5 X Shiva Skunk) strains. One of the most famous buds on the planet, Jack Herer packs a lifted and energizing-high that’s perfect for a day when you need a little extra oomph to get up and moving. You’ll feel the effects hit you almost as soon as you exhale, filling your brain with a lifted sense of clear-headed euphoria and motivation that’s accented by a boost in creativity and focus. You’ll find that conversations come easily in this state as you’re inspired to talk about anything and everything from philosophy to your favorite foods. Combined with its high 15-24% average THC level, these effects make Jack Herer a great choice for treating chronic stress or anxiety, depression, headaches or migraines and chronic fatigue. This bud has a sweet and sour citrusy lemon flavor with a woody pine exhale. The aroma is said to be like Pine-Sol, with a lemony pine overtone accented by earthy herbs and spicy flowers. Jack Herer buds have oversized pepper-shaped bright neon green nugs with golden undertones, thick orange hairs and a coating of frosty golden-amber crystal trichomes.

🦃Thanksgiving Correlation: Cranberry Sauce

♋️Cancer (June 21 – July 22)

🔮Horoscope: November invites you to nurture your emotional well-being, Cancer. Spend time with loved ones and create a cozy and harmonious atmosphere at home.

🌱Suggested Strain: Blue Dream – Balanced strain

According to all bud.com, Blue Dream is a slightly sativa dominant hybrid (60% sativa/40% indica) strain that is a potent cross between the hugely popular Blueberry Haze strains. This infamous bud boasts a moderately high THC level that ranges from 17-24% on average and a myriad of both indica and sativa effects. Users describe the Blue Dream high as having an immediate onset of an uplifting cerebral head high that leaves you completely motivated and focused with waves of creative energy that hit quickly and hard. This is accompanied by a mellow relaxing body high that leaves you warmed, numb, and completely pain free. Due to these potent combination effects, Blue Dream is said to be an ideal strain for treating patients suffering from conditions such as chronic stress, chronic pain due to injury or illness, mild to moderate cases of depression, and sleep disorders, including insomnia. Blue Dream has a delicious aroma of sweet blueberry pie and a taste of sugary sweet blueberries that stays on your tongue long after smoking. This bud has large dense yet fluffy popcorn-shaped bright neon green nugs with amber and blue hairs and rich blue undertones. These nugs are dusted with a fine layer of sandy milky white trichomes and sweet sticky resin.

🦃Thanksgiving Correlation: Mashed Potatoes and Gravy

Creamy Make-Ahead Mashed Potatoes

By Jenn Segal – Adapted from Cooks Illustrated

INGREDIENTS

3½ pounds Russet potatoes
2 cups heavy cream
8 tablespoons unsalted butter, divided
1½ teaspoons salt
Chives, for serving

INSTRUCTIONS

➡️Preheat the oven to 450°F and adjust an oven rack to the middle position. Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)

➡️Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind.

➡️Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula.

➡️Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it’s important to mash the potatoes while they are still hot, otherwise you’ll end up with lumps.)

➡️Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.

➡️Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary.

➡️Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)

➡️To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.

Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don’t have a stand mixer, you can use a hand-held electric mixer. If you don’t have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.