This Thursday is what has become my very favorite holiday: Thanksgiving. My brand-new sister-in-law and my brother are hosting this year, which means I don’t have to touch the turkey until it’s ready to be eaten. That automatically makes it an awesome Thanksgiving.

This will be the first holiday in something like 26 years that I’ve spent with my mom and my dad. I’m 98% certain it’ll be fine. We shall see. Whatever happens, you can be certain that I’ll dedicate my first bite of turkey to Chris.

Monday: Spaghetti
Tuesday: Butternut squash ravioli, probably
Wednesday: Not sure
Thursday: Turkey! Mashed Potatoes! Sweet Potatoes! Etc!
Friday: Pizza.

This was Amy’s week to pick our Recipe Roulette meal. She chose this dish from Real Simple:

Cuban Braised Beef and Peppers
1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves

In a 5 to 6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Using two forks, shred the beef and mix it into the cooking liquid.

Serve with the rice and top with the avacado and cilantro.

It was a very simple meal to make, but it left me wanting some flavor. Rockford called it “food-brand food,” and that’s pretty much what it was. It tasted mainly of the canned tomato. And guess who doesn’t care for tomatoes? Me. So this one won’t be making a return appearance at our table.