CRANBERRIES
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I've always been told that my eating habits are a little weird. I tend to eat small meals throughout the day (more time spent eating is always a plus in my book, anyway), eat little bits of things instead of one big item, like a sandwich or something, and I take really small bites. Like, really small. I can work at a croissant for three hours - I've timed myself, it's a personal record.
Like dry wine, stuffing is an acquired taste.
To tell you the truth, I wasn't always a fan of stuffing. In fact, until we made this recipe, Rina wasn't much of a fan either. I get it - there's something bizarre about a bread casserole with fruit in it. But once you dig your fork in and take a bite, I'm willing to bet you'll become a believer.
One of my best friends growing up was allergic to strawberries. Like my-throat-will-close-up, inject-me-with-epinephrin-now allergic. Her mom made me learn how to inject an Epipen since the two of us went to camp together and, well, you never know.
Thankfully, I’d never had to use that skill. But last Tuesday, I almost did.