Eclairs = a Thanksgiving staple

Happy Thanksgiving Eve!  Are you frantically running to the store for last minute items?  Do you feel the need to practice your boxing out skills against the dog for the last cans of pumpkin? Is your turkey defrosted?  Do you have plenty of alcohol?  

These are questions that run through my mind every Thanksgiving, but not this year.  Nope.  I am not cooking. Nor is my mom or my grandma.  No body, except the fine, fine people at a certain Reno casino.  That's right!  We'll be enjoying Thanksgiving buffet! In fact, the menu touts all sorts of carved meats and delicious salads, but I'll be having eclairs for dinner this Thanksgiving.  I have a feeling this dinner may revolutionize my approach to Thanksgiving forever.  

Look for us on ESPN Friday -- someone will be in a Marge Simpson wig.  We will surely be the rowdiest group in the stadium, especially grandma.  Watch out for her.  She wants to paint her chest orange and blue despite the freezing temperatures.  She's a wild one.

If you need a break a from the onslaught of Thanksgiving recipes (sorry I don't have eclairs, but I will!), here is a super fast and super yummy pasta recipe that cooks in the time it takes your water to boil.  

Until next week friends.  May you all have sweet, tryptophan-induced dreams.  xoH

Wash and roughly chop one large head kale. Love the lacy leaves.

Choose your favorite pasta shape and boil in salted water until al dente.

Meanwhile, saute a diced onion, two diced garlic cloves and spicy or sweet sausage -- pork, turkey, whatever you enjoy.  Cook until the sausage is no longer pink.

Add the chopped kale and one can drained and rinsed cannellini beans, plus 1/2 cup chicken broth. Simmer for about 5 minutes.

Toss the pasta in the sauce mixture along with a good handful of parmesan cheese and black pepper.

Serve hot and dream of eclairs.