tag:blogger.com,1999:blog-6862683052085584444.post7994067408331966425..comments2024-02-24T03:01:02.986-06:00Comments on Spoon and Ink: Not Quite to Go... – Day 3 of This Year’s Marathon of SidesLee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6862683052085584444.post-22717475452238773662017-11-19T00:40:01.056-06:002017-11-19T00:40:01.056-06:00Thanks for stopping by, Ellen. I don't want yo...Thanks for stopping by, Ellen. I don't want you toiling over a stove, either! The only problem with putting the completed dish into the oven is that the mint will turn brown. But you can still prepare the carrots in the casserole dish, then put the crumbled feta and the whole mint leaves in a separate dish with cellophane. Once you've got the carrots reheated, it won't take 30 seconds to stir in the feta, and maybe another 10 seconds to chop the mint. The feta doesn't need to be heated at all -- just take it out of the fridge 30 mins before serving to get it to room temp. Hope this helps. Happy Thanksgiving!Lee Stokes Hiltonhttps://www.blogger.com/profile/00102834312752234256noreply@blogger.comtag:blogger.com,1999:blog-6862683052085584444.post-55853993865134631032017-11-18T08:02:21.671-06:002017-11-18T08:02:21.671-06:00I think this would be a great Thanksgiving side, b...I think this would be a great Thanksgiving side, but I would want to prepare it all the day before (in a casserole dish), and then pop it in the oven to reheat for dinner. Can that approach work? I'd rather not be toiling over the stove to reheat it at the final moments before dinner.Ellenhttps://www.blogger.com/profile/01966781756976006656noreply@blogger.com