Thanksgiving is somehow crazily upon us. It feels like just yesterday it was sunny and in the 70s. Well, it wasn’t quite yesterday, but here in the Detroit area, Friday was a gorgeous day of record breaking warmth. We ditched work and headed to the zoo, dinner, and grocery shopping, literally driving into the cold front on the way home. The forecast shows little hope from here, but that can always change.
I am so thankful for Friday and the many, many other days like it this year. I try to be thankful for the amazing parts of my life on a daily basis, not just for Thanksgiving, because those parts are important, they are what save me, year round, not just on one day.
I am very lucky. My parents deserve awards. I have lots of nice things, a great house to live in, and never ever have to worry where my next meal is going to come in. in my day to day life, no isn’t a word I hear when it comes to necessities and many extravagances. And for that, my heart is swollen with joy and my eyes well with tears. My parents are my world and they have and continue to do everything they can for me and with me. We are a team. We talk, we hang out, we watch movies together. We are not just family. We are best friends.
But there is this strange dichotomy in my world. One where I don’t really have people other than my parents to turn to for advice, guidance, a concert or shopping or dinner buddy. One where I told myself this would be my year when it came to my career and there were several close calls, but here I am more disappointed than ever.
Agents and Hollywood are a strange bunch. A bunch that have told me multiple times I am a good writer, but have always found an excuse to pass, to put me off, to ignore my emails. I had my “in,” I was told, and yet here I am, an outsider, stuck in Michigan when my heart is somewhere warm, preferably California.
These things aren’t to say I am ungrateful, in fact, in some ways they make me more grateful for those wonderful things. It is often hard to reconcile the two though, particularly as time goes on and I see the pain in my parents that they feel like they have failed when I am the failure.
I suppose that’s when we become thankful that there are more days to keep writing and revising, keep sending letters and taking chances, keep fighting, because as Mom tells me, I can’t give up.
It’s also when we are thankful for leftovers. I love leftovers because it means I can get a great dinner on the table in no time, giving me more time to pound away on my computer, trying my hardest to make awesome things happen.
These Baked Mashed Potato Pancakes aren’t exactly healthy even though they are baked, but baking them is super easy and doesn’t dirty any dishes since I baked them on foil. I had plenty of my Green Bean Casserole Mashed Potatoes left that I used to make these pancakes, but mashed potatoes mixed with roasted vegetables or green bean casserole will work amazing.Print
- 4 cups leftover mashed potatoes
- 2 cups leftover cooked vegetables or green bean casserole
- 1 large egg
- 1 container crispy fried onions, crushed
- In a large bowl, stir together mashed potatoes and vegetables until combined.
- In a small bowl or dish, beat the egg. In another small bowl or dish, place the crushed crispy onions.
- Form the mashed potatoes into hockey puck sized discs. Coat each disc in the beaten egg and then the crushed onions. Place on a piece of foil and repeat until all the potatoes are used.
- Bake 15-20 minutes until golden brown. Serve immediately or store in an airtight container in the refrigerator up to 3 days. Pancakes may also be frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Reheat in a 350 degree F oven for about 15 minutes.
Don’t forget to check out the other Sunday Supper dishes! Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!
- Country Skillet Breakfast by The Freshman Cook
- Mashed Potato Craisin Bread by Baking Sense
- Sweet Potato Casserole Waffles by Sew You Think You Can Cook
- Chocolate Pumpkin Brownies by NinjaBaker.com
- ‘Australian Pie’ – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
- Brie Cranberry Turkey Quesadillas by Food Lust People Love
- Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
- Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
- Cranberry Pork Tenderloin by The Crumby Cupcake
- Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
- Healthy Turkey Quesadillas with Cranberry Apple Salsa by Food Done Light
- Leftover Turkey Noodle Casserole by Cricket’s Confections
- Leftover Turkey Pasta with Mushrooms by Cooking Chat
- Turkey Alfredo Stuffed Shells by Palatable Pastime
- Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
- Turkey Glass Noodle Salad by Sunday Supper Movement
- Turkey Grilled Cheese with Cranberry and Brie by Life Tastes Good
- Turkey Pot Pie Casserole by Cosmopolitan Cornbread
- Turkey Shepard’s Pie by Monica’s Table
- Baked Mashed Potato Pancakes by Pies and Plots
- Leftover Mashed Potato Puff Casserole by Hezzi-D’s Books and Cooks
- Arroz Caldo with Turkey by Asian In America
- Bacon Egg Potato and Turkey Soup by Family Foodie
- Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
- Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?
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