...and more on the subject of caramel...

Somebody in our culinary center is definitely on a kick to have us try caramel corn in different types of dishes. This was very interesting-- sweet potatoes in caramel sauce, topped with caramel corn. Actually very good. I thought all sweet potatoes were orange, but there are many different kinds, as I learned. These were yellow.















This was one dish of many that we tried for the big Thanksgiving bash put on by the chefs. There were some traditional favorites, like turkey and cranberry sauce, and some interesting twists. We had a pumpkin soup that was very good, which had a light curry taste. One of my favorites was the sweet-spice roasted carrots. They were fresh carrot pieces baked in olive oil and a spice rub. Very nice.

They made a cool pastry cornucopia that was about 2 feet tall. The little plastic things around it were bags of candies for us. I learned the secret to a very large pastry-- chicken wire!