TG Day Conversation: Paula Deen’s Smashed Potato, Parsnips & Rutabaga Goodness!

TG Day Conversation: Paula Deen’s Smashed Potato, Parsnips & Rutabaga Goodness!

Thanksgiving Day should be a time of enjoyment with friends and family. I’ve had several questions come in from readers regarding mealtime conversation and relationships in general. Holidays can be hard or they can be easy, but I think it’s surprising how hard they are on most people. Many people have difficult family or friends in their lives and they’ve learned how to suck it up, even though it weighs heavily on their minds.

How do you keep conversation going and make sure that everyone is included?

Many people fear conversation. And as I share in a chapter on this topic in my new book, I believe pre-planning a few questions in advance can really help with the flow of conversation around the table.

For Thanksgiving Day, here are a few easy questions to ask your guests:

1. What are you thankful for?

2. Share an experience you had this past year where you felt truly grateful for something unusual?

3. Share a childhood Thanksgiving memory that you are fond of?

Here’s a question many of us ask: How do you deal with someone who’s always critical?

It’s true, sometimes there’s a “bad apple” in the group who’s always negative.

1. Learn to steer the conversation in a different direction.

2. Seat the negative person between 2 positive people.

3. Pull them aside and ask them to curtail their negative comments (for the day – purdy please?). Sometimes people just need to be made aware of their negativism.

4. Learn from their negative attitude and become a more positive person yourself.

Ingredients

  • For Thanksgiving Day, here are a few easy questions to ask your guests:
  • Smashed Potato, Parsnips and Rutabaga
  • Recipe courtesy from Paula Deen
  • Prep Time:25 min Inactive Prep Time:– Cook Time:12 min
  • Ingredients:
  • 8 cups quartered red potatoes
  • 4 cups chopped and peeled parsnip
  • 1 rutabaga, peeled and chopped
  • 1 onion, chopped
  • 3 tablespoons salt, divided
  • 1 (8-ounce) package cream cheese, softened
  • 1 stick butter
  • Freshly ground black pepper
Read the whole recipe on Reluctant Entertainer