“It takes hard work and it’s a frustrating time. It’s never perfect,” she added about raising a family. “It’s messy, but it’s joyful.”
She also shares how her son Josh picked up the tradition of baking rolls for Christmas Day and Mitt makes the mashed potatoes. And after years of trial and error with the turkey, that’s been delegated to their daughter-in-law Mary.
Everyone has a different favorite kind of pie they like to have at Thanksgiving — except for her oldest ,who doesn’t like pie.
Now as a grandmother, there are some traditional dishes she’s passing along to the next generation of Romney cooks.
When she’s making Welsh Skillet Cakes (a modified recipe from her paternal Welsh grandmother) and Roulage or Chocolate Log, which are family requirements to learn, she’s sure to invite those who haven’t mastered them yet to come to a mini-cooking class.
Proceeds from the “Romney Family Table” will go to benefit the Center for Neurological Diseases at Brigham and Women’s Hospital in Boston, where she has been receiving treatments since she was diagnosed with multiple sclerosis in 1998.
“They have done some remarkable work with research and identifying key approaches and technology that can be applied to neurological diseases, including MS,” Romney said.
Mitt and I started a vegetable garden when we were first married and had the dilemma of what to do with all the zucchini from plants that were so prolific. We ate it raw, we sautéed it, we combined it with grated potatoes and onion and sautéed the whole mix in olive oil. This is another delicious option.
1 cup diced Vidalia onion
2 tablespoons olive oil, divided
4 cups sliced zucchini
¾ cup grated Gruyere or Parmesan cheese
4 eggs, beaten
¼ cup dry bread crumbs
2 tablespoons melted butter
Preheat oven to 350 degrees F. In a skillet, saute the onion in 1 tablespoon olive oil. Grease an 8-by-8-inch baking dish with remaining 1 tablespoon olive oil; add zucchini and sauteed onions in layers. Sprinkle with cheese. Pour beaten eggs over the cheese. Top with bread crumbs. Drizzle butter on top. Bake 50 minutes.
Pork Tenderloin with Roasted Olives
Roasted sweet potatoes and homemade applesauce are nice sides with this dish.
2 pork tenderloins (1 pound each)
Salt and pepper
3 cups mixed green and black olives with pits
½ cup olive oil
2 cloves garlic, sliced
5 sprigs thyme, stems removed
3 sprigs rosemary, stems removed
3 bay leaves
1 teaspoon salt
Preheat oven to 350 degrees F. Sprinkle salt and pepper over tenderloins; wrap individually in foil and place on baking sheet. Roast 40 minutes.
Place olives in a bowl. Zest the lemons and spread over olives. Squeeze lemon juice over olives. Add remaining ingredients and toss. Place olives in single layer on baking pan and roast at 350 degrees F for 15 minutes.
Remove roast from foil and let stand 10 minutes. Slice meat and top with roasted olives.
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