Sweet Thanksgiving- November 28, 2013
Thanksgiving arrived, and hours of cooking began.
In the morning we enjoyed a light breakfast; coffee with cinnamon rolls.
Our Thanksgiving menu consisted of- Turkey, homemade cranberry sauce, dressing, gravy,
potatoes, green beans, semi homemade pumpkin pie, jalapeno cheddar cornbread (which by the way, is delicious-recipe from Barefoot Contessa) Sweet potato casserole, and a bottle of wine.
We snacked on summer sausage, cheese, and crackers.
It was a nice snack to hold us over until dinner.
Once dinner was done cooking, we made our way to the table.
We sat and enjoyed, and talked about what we were most thankful for.
The sun began to set; it was the perfect ending to our sweet Thanksgiving day.
Let the decorating begin....November 28-29 2013
I thought we could hold off for a few more days, but...
our daughter insisted we start decorating our lovely gingerbread village.
Later in the evening once everything was back to normal-dishes cleaned, and leftovers stored away, we decided to decorate our gingerbread village.
Assorted sprinkles, gumdrops, icing, and gingerbread pieces.-What a sweet evening it was.
And then there was today... I woke up feeling well rested. My husband started on breakfast, and we enjoyed our coffee. We played some Christmas music (have I mentioned how the radio station we listen to started playing Christmas music the beginning of November) -yes it's true! We took out a few Christmas decorations after breakfast, and enjoyed putting a few on our tree.
It has been a lovely few days, and I'm most thankful for the time I am able to spend with my family.
I hope you all had a wonderful Thanksgiving, and I am also so thankful for all you lovely readers.
****Below I've included a recipe for our Homemade cranberry sauce***
My husband's cranberry sauce recipe
1 Bag of cranberries
-1/2 cup of honey
Sugar to taste (depending on how sweet you want your cranberry sauce)
-1/2 tsp of ginger
-1 orange peeled
-1/2 cup of water
Rinse and clean cranberries in a colander.
Boil water, honey, ginger, orange slices, and cranberries in a medium size sauce pan, until cranberries are soft. Transfer mixture to blender and blend until all ingredients are mixed. (Do not over blend, you will want some cranberry pieces.)
Transfer mixture back into sauce pan, add sugar to taste. Keep in mind that cranberry sauce is supposed to be a little tart. Add pectin, and heat until it has reached a rolling boil.
Once finished, refrigerate for 24 hours before enjoying.