...and I had nothing to do. Last year at this time I had already brined, roasted, and carved turkey #1 and was brining #2, in addition to all the fixins! Sob, sob. Ah well, I should just take it easy, as everyone says. And I do indeed feel thankful that Pete and Julie are on the mend. Pete made it to school and even karate today. He and another boy were the only ones at karate—with four senseis! Now that's what I call a good student-teacher ratio. He's going to be able to go for his yellow belt in about three weeks!
Anyhow, back to Thanksgiving. Lauren and I were assigned the hors d'oeuvres (in addition to Grandma's chopped liver, 'natch), so she's doing crudite and dip, and I made two batches of these cheese straws.
1/4 lb. (1 stick) unsalted butter, softened
1/2 lb. sharp cheddar cheese, shredded
1 1/2 cups flour
1/4 tsp salt
1/4 tsp cayenne pepper
1 tsp Worcestershire sauce
Preheat oven to 350 degrees.
Put the butter and cheese in the container of a food processor. Add the flour, salt, cayenne, and Worcestershire. Cover and blend thoroughly. Add a teaspoon or two of water if needed to hold the dough together.
Wrap the dough in plastic and chill for 30 minutes.
Divide the dough into fourths. Roll out each section between two sheets of wax paper to a 1/8" thickness and cut into 1/2"-wide strips. Twist strips and arrange on two ungreased baking sheets (I used Silpats).
Place the baking sheets in the oven and bake about 15 minutes, or until the straws are crisp and lightly browned. Remove and let cool completely on a wire rack.
UPDATE: I forgot to mention a handy trick to keep in mind any time you're using your food processor. Put a piece of plastic wrap over the bowl of the food processor and then put the top on. Then you don't have to wash the top! This is especially convenient for this recipe, since you need to wrap the dough in plastic wrap immediately anyhow. (This trick obviously doesn't apply when you're using your food processor's feed tube!)