Admit it. We all overeat on Thxgiving. Whether we want to or not. It just happens.
Bread and butter. Stuffing. Mashed Potatoes. (If you're Italian) Lasagna. Pastry. (If food's your thing, scroll down to our recipe for Fat Ass Mashed Potatoes. They're that good.)
The real issue here though is how you can stuff your face on Thursday and be comfortable but still look stylish.
It's totally possible.
All you need are a great pair of Pleggings - one part pant (not a jean!) and one part legging. What makes it a pant? It should have a zipper, preferably in the front. The side zipper does not work for those of us who have hips. Pockets are good. Belt loops are too. What makes it a legging? 5-10% Lycra. In case you don't know, Lycra basically gives any fabric stretch and stretch = comfort. (Speaking of Lycra, in my retail days, I used to wait on a woman who insisted on pronouncing Lycra as Lee-crahhh and it drove me absolutely bananas.) Beware too much Lycra or a Nylon + Lycra blend however - At that point, the look veers into 80's hair band territory. This is exactly why it's so important to make sure your plegging is made with some sort of heavy duty cotton. Otherwise, suffer the consequences, like VPL (Visible Panty Line) or as we've talked about before, the dreaded Camel Toe.
My all time favorite Pleggings? Spy them in the picture below. They're by Pilcro and available at your neighborhood Anthropologie for under $100. (I'm talking to you who said my blog is only about how to waste money! I mean under $100 is completely affordable, right?) They also don't make you look like you walked out of the house and forgot to put your skirt on. Translation, these are more substantial than tights or leggings and dressier than jeggings (aka, super skinny jeans). Btw, Pilcro makes a variety of leggings, jeggings and jeans I live in on non-Holidays.
Once you have your pleggings, add a flowy top and heels or a long-ish sweater and boots or booties and you're ready to roll. I caution you to choose long-ish tops to wear with these, unless, of course, you're a zero or double zero like my niece Brianna, who - like my sister - complains all the time about how no one cuts clothing small enough for her. (Yeah, it's annoying.)
So, I've explained my Thxgiving style philosophy. Now, here's my Thxgiving food philosophy. I love mashed potatoes and if I'm going to eat them, they better be worth it. They must be buttery, creamy and delicious. If not, why even bother? I'm pretty sure you agree, that's why I'm including a recipe for what we like to call Fat Ass Mashed (Potatoes):
- Potatoes - 1.5 pounds
- Heavy Cream - 4 tablespoons
- Milk - 1 tablespoon
- Butter - 2 tablespoons
- Salt - 1/2 teaspoon
- Potato Masher
- Heavy Duty Wooden Spoon
1. After peeling and cutting your potatoes, toss them into a pan with about 1-2 inches of water. (Potatoes should be in at least an inch of water, enough to cover them.) Add the 1/2 teaspoon of salt. Bring to a boil.
2. Reduce heat and cook for another 15-20 minutes. You should be able to poke a fork thru - I just learned this last week. #Wink
3. Melt the butter and warm cream on the stovetop while the potatoes are cooking.
4. When done, drain the potatoes and place in large bowl. Pour in the butter and cream. Mash up with the potato masher. Then beat with the wooden spoon. Add the milk and beat some more, until everything is smooth. Beware too much beating - Your potatoes won't look edible.