Our menu checklist board. This kept us sane, and helped us avoid forgetting to bake the stuffing.
Appetizer platter- Walnut-pecan pate, two kinds of crackers, mixed greek olives. Went down nicely with a glass of white.
The beginnings of the feast- the app. plate, rolls, sweet potato casserole, cranberry-cherry compote, the wines.
Roasted greenbeans and chestnuts. I roughly followed this recipe.Veganized Paula Deen cornbread dressing, made with the Wheatsville cornbread recipe (!) and cranberry, cherry and walnut compote. This was my favorite dish.
Roasted vegetable (brussel sprouts, sweet potato, delicata and butternut squash, parsnips, red bell peppers, red onion, thyme, rosemary, marjoram, olive oil and balsamic), ala Brandon, my girlfriends brother.
Mac n cheeze, topped with breadcrumbs. Based off of Lolo's recipe, sans miso. I think I baked it a little long, but it still turned out really good.The potrack holding the greenbeans, mac, potato salad (Mr. Natural) and roasted veggies. Very festive looking.
My loaded plate with a little scoop of everything. Usually I go back for second, but this year I could hardly finish what I had on the first round. Then, shortly after, I collapsed and took a nice long nap.
The dessert spread- pumpkin pie, chocolate dipped mini pecan tarts (a last minute miracle), and pumpkin cheezecake!My plate of dessert. A nice pick me up sugar rush after our post meal nap.A closeup inside shot of my girlfriends famous pumpkin cheezecake, because it was just that good.
I am thankful for:
Good food and good people
Finally having a job I enjoy