It seems like everyone is totally on top of their Thanksgiving game this year. I keep hearing about menus that are fully planned out, pie dough made and frozen, and cute little place cards cut, stamped and tied with a bow.
Normally I would fall into this group (although I’ve never gotten as far as place cards), but this year is a bit different. This being our first Thanksgiving that’s “just the two of us,” hubs and I decided to go out for Thanksgiving dinner. Yes – to a restaurant! AH!!
Has anyone done this before? Are we allowed to do this?? It feels a little odd… so to ease my nerves I made this over-the-top, show-stopping dessert hoping that you might make it for your family on turkey day. I just have to know that somewhere in the world someone is staring at this pie, bug-eyed, asking just like my brother-in-law, “How many of these can I have???”
It’s no secret that I love to throw a party, and a reason for celebrating is definitely not necessary. So when my copy of Winter Cocktails arrived in the mail, my excitement level was through the roof! It’s a gorgeous book full of party-friendly recipes from the ladies over at new-to-me blog Cookin’ and Shootin’.
The book focuses on – you guessed it – seasonally appropriate cocktails, but it doesn’t stop there. It opens with a guide to pantry, fridge and liquor cabinet staples, as well as step-by-step instructions for a variety of bar techniques. They also packed in recipes for infused liquors, simple syrups and the like, plus some drool-worthy recipes for things to snack on while getting your drink on!
There is a loooong list of recipes I can’t wait to try, but right now you’re looking at the first one that jumped right off the page, grabbed me and said, “MAKE ME NOW!!”
So I did!
Excuse me while I go into total Oprah-voice-mode:
IIIIT’S SOOOUUUUUP SEEEAAAAASSSOOOONNNNN!!!
I know I’ve expressed my soup love before, but guess what: can’t stop, won’t stop. I mean, come on! It’s everything you need in one bowl!
So let’s put on some funky socks, then some slippers, and get to stirring a pot full of hearty fall yumminess.
Let’s ease into this whole fall situation. I know it’s October, but so far I’ve been resisting the transition because:
1. We didn’t get full on summer weather in SF until late August.
2. I saw Halloween decorations in a store shortly thereafter. That is not OK.
Soon we’ll see Halloween decor immediately replace the 4th of July merchandise. I might not be able to deal…
In an effort to slow things down a bit I made pumpkin bread, but not the overly-spiced, sugar-laden, let-the-belt-out-a-notch kind. This one is tempered with beer, light as a feather, and little more subtle in its fall agenda.
There are mere hours left of summer – according to the calendar, that is. But I’m going to keep eating tomatoes and corn until I explode or they disappear entirely from the produce section. Only time will tell.
If you need one last summer veggie hurrah, I suggest you run out and grab some now (just in case the calendar is right and they all disappear tomorrow at 4:44 EST)!
Let me know when you get back, and I can tell you all about these empanadas that let the best flavors from this soon-to-be-gone season really shine!