— Melissa Bryant

You know, in terms of, uh, let me, let me say, 1st of all, Uh, you know, I'll make a lot of, uh, the, the, maybe the usual things that I eat. A lot of times it's just in greater abundance, because there might be more people at the table. But, um, uh, you know, there's going to be, uh, I guess, well, okay, let me just throw out some a couple of examples here. Yeah, there's Brussels sprouts. One way I like to prepare Brussels sprouts, uh, is to roast them. Get some nice color on them. And then I'll, uh, get some kimchi and puree the kimchi, and then lightly toss the Brussels sprouts in that kimchi sauce. And so that's, uh, uh, that's one sort of easy preparation, uh, that comes to mind here. Uh, there are, uh, you know, I guess I'll get whatever's at the store. I can remember in recent years, you know, things like green beans, and preparing those in different ways, and these are going to be, you know, very common sort of American preparation methods. It could be just a simple saute. And uh, you know, with uh, onions or mushrooms or shallots. Sometimes it's with the development of a gravy that might bound all those ingredients to create something that is pretty typical, I think, of the holiday season here. And um, Let's see. You know, I, uh, I, I sometimes will do some, uh, uh, this gets, I guess, past Thanksgiving, actually, Melissa, toward the end of the year where I might do some some Japanese, uh, sort of New Year's preparations, but, um, one thing I try to stay away from are, are these, processed foods, the tofurky and things that might specifically replicate meat dishes, so these meat analogs don't turn me on as a cook. Um, you know, I don't necessarily need um, a plant-based sausage or, you know, hunk of meat look alike, uh, to make it feel like Thanksgiving in some way that I used to eat it as a, as a younger person. Um, it's just going to be some, uh, it could be, uh, it could be root vegetables that are seasoned with, uh, the, the herbs from the garden. Um, So I'm throwing out some very general approaches to my cooking, uh, because there, there isn't a really, I think, a set repertoire that I necessarily go to. I hope that uh, that, that free form approach uh, makes sense.