As we watched the Macy’s Thanksgiving Parade, we were hit with a barrage of commercials and sneak peeks touting the “proper” way to go about the holiday. I was feeling mighty guilty that I hadn’t put more effort into it, even though it was just going to be the two of us. To assuage my guilt, I told Chris that I had indeed made this centerpiece

but I’d left it on the roof of the car and lost it on the drive home.

So tragic.

As if that weren’t enough, I added that I’d also gilded some corn like Martha said toand then gave them to some homeless people.

There. I actually felt a little better for my totally fake efforts. Chris smiled knowingly. We slay us.

We did set the table and light a fire, though I think I *might* have been wearing sweatpants. That’s how we roll. Get used to it.

I have.

Dinner itself was very traditional:

Served on the good dishes, mind you.

Chris was in charge of turkey roasting, and he did an excellent job with our organic bird from Whole Foods. The ten pound bird took 2.5 hours at 350 degrees, though it didn’t give off a whole lot of juice to work with. I was glad I’d bought a packet of organic turkey gravy mix. Chris also made the mashed potatoes out of a reasonable amount of potatoes this year, unlike the last time he mashed an entire 10 pound bag. My stuffing was excellent – Trader Joe’s cornbread mix with the addition of sauteed cremini mushrooms, celery, onions, water chestnuts, and soaked raisins. The Brussels Sprouts au Gratin was pre-made from Trader Joe’s, and it was a nice change from Green Bean Casserole. The cranberry sauce was from our local market because they just make awesome cranberry sauce.

Not only was the meal delicious, but we decided that relying on half-homemade was the easier way to go – both on our time and our kitchen. Clean up was a snap.

For dessert, we had a Trader Joe’s pumpkin pie. Here was my one stumble (clearly I’m not counting the, ahem, imaginary centerpiece). I didn’t realize the pie only required defrosting. Though it was well-spiced, I would go with Mrs. Smith’s Pumpkin Custard pie next time. I just think pie tastes better out of the freezer and then the oven than just out of the freezer.

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I put off breakfast this morning as long as I could but when I finally started to feel the first faint twinge of hunger, I headed to our sparkling clean kitchen to make Cranberry Sauce pancakes:That’s my beloved Kodiak mix with a few tablespoons of cranberry sauce before adding about 3/4 of the water you’d normally use. I also added cinnamon and one packet of Stevia. They really did turn out amazing.

A little sugar-free syrup, and we're in business.

At the moment, I’m fairly certain I won’t be hungry again till 2011. How ’bout you guys? Hope you had a wonderful holiday!

So grateful for friends!

Source

Happy Thanksgiving to my real friends, my blog friends, and my toilet paper roll friends! I am so thankful for each of you!

We had another bit of snowfall last night, but we’re tucked in safely with hot coffee getting ready to watch the Macy’s parade.

I totally forgot that we didn’t have turkey last year. We’re back to a traditional feast this year with a 10-lb turkey in the fridge that will be served up with brussels sprouts, baked sweet potatoes, and stuffing (tied with pie for my favorite part of the day). For dessert, pumpkin pie, but if we’re too full we’ll just have some for breakfast tomorrow. Is that so wrong?

Wrong would be having it for breakfast today.

Not that it crossed my mind. About five times.

Happy Holiday everyone!Source

I can safely say that pie is my favorite part of any holiday. Oh yeah, the company and friendship count too, presents rock, blah blah blah, but it’s really about the pie.

For a moment, let’s forget pumpkin. It’s been getting its fair share of attention and will reign in just a few days. We’re talking fruit. Growing up, I was a big fan of the Hostess Fruit pies, and the cherry one was my absolute fave. In that spirit, I introduce Hand Pies for Dummies:

All two ingredients actually say "Pie." Very helpful.

Let the pie crust come to room temperature before laying it out. Preheat the oven according to the instructions on the crust box. Choose an adorable cookie cutter (should be good size):

I know, a cranapple pie in a pumpkin shape. Very confusing.

Place bottom crust on baking sheet and top with filling:Now the trick is to cut the top crust and then roll it out slightly bigger so it can fit over your filling. I used a fork around the edges to make sure it all held together. P. to the S. This Trader Joe’s pie filling is ridiculously delicious.

Bake about 20-25 minutes and voilá!Perfectly portion-controlled pies!

I made a rustic galette with the rest of the crust which was perfect to bring to a friend’s house for dessert. I think the rest of the pie filling will be incorporated into our cranberry sauce (though it’s also been part of the easiest pie ever – pie on a spoon!).

This was our backyard this morning after I told Chris that his bus would not be coming to take him to work:This was our backyard at the end of our work(from home)day:For those of you who don’t know, this much snow easily shuts down Seattle. Go ahead and laugh at us. It’s fine. What’s not funny is that our house has NO insulation. The external walls are ice cold. The first floor is built over a crawl space that’s vented. To the outside. Where it’s 20 degrees.

It’s like walking on an ice block.

Our power is going on and off so I’m shutting down for now. Time for another cup of tea!