How was everyone’s Thanksgiving? From what I saw and read on various social media outlets, it looked like everyone might have had a more relaxed Thanksgiving than usual… or maybe it just seemed that way to me because I was more relaxed. Either way, I do hope it was wonderfully enjoyable and that your bellies were full and happy.
I also hope that we all continue to be thankful, continue to recognize the things in our life that are good and happy and well. There is no reason at all to stop being thankful simply because the calendar month isn’t reading “11”. Recognizing the specific things in my own life that I am grateful for, not just in November but grateful for all the time, is certainly part of my resolutions for the coming new year.
Our day was spent with family and food, cozy fires and fall flowers, and lots and lots of love. And nothing is better than all of that!
Gracie’s movie theater.
Poor Dante. My dog, Denver, kind of messes up his life. Not sure he’s thankful for that puppy!
Our day was also spent amidst some wonderful recipes I’d love to share. Though these were eaten on our Thanksgiving, they would be equally great served at any upcoming holiday or event you have planned for this hectic time of year.
First up, this lovely holiday drink I am dubbing the CherryBerry Mojito. Made with pink cherry juice and whole cranberries, this holiday spin on my favorite classic will be sure to please. It’s not too sweet and the mint and lime keep it fresh.
Maraschino Cherries and Juice
Tonic, Sprite, or 7Up
In the bottom of a tall glass, squeeze the juice of half a lime over top some torn mint leaves. With the back of a wooden spoon (or with a muddler if you have one) muddle the mint and lime to bruise the leaves and release the fragrant minty oils. Add a handful of whole cranberries and mash gently with the back of the spoon. Fill glass halfway with ice and pour a shot or two of rum over top. Fill glass with Seltzer of your choice (the Sprite or 7Up will be sweeter) and top with a splash of cranberry juice and a spoonful of cherry juice. Stir gently and add a lime wedge to garnish.
The next recipe is straight from Williams Sonoma:
Green Beans with Glazed Shallots and Lemon
- 2 lb. small green beans, ends trimmed
- 2 Tbs. olive oil
- 6 shallots, thinly sliced
- 1 tsp. finely grated lemon zest
- 1 Tbs. fresh lemon juice
- 1 Tbs. finely chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- genoa salami
Assorted olives. We like
- black olives
- green olives
- kalamata olives
- stuffed olives (blue cheese, feta)
- bocconcini (little mozzarella balls)
- pecorino romano
- 3 eggs slightly beaten
- 1 cup corn syrup (we used light)
- 1 package/ 4 oz. semisweet chocolate chips, melted
- 1/3 cup sugar
- 2 Tbls. melted butter
- 1 tsp. vanilla
- 1 1/2 cups pecan halves
Your favorite pie shell.
Preheat oven to 350 degrees F.
Stir eggs, syrup, melted chocolate, sugar, butter and vanilla until well blended. Stir in pecans and pour into pie shell. Bake for 50-60 minutes. Cool on a wire rack and add whip cream for serving.
My Mom’s recipe notes list, “easy and yummy” which this pie certainly is!