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HAPPY THANKSGIVING!

It’s Sunday, and a bit past the time of Thanksgiving for most of you, but we celebrated our Thanksgiving yesterday instead of Thursday so it’s still pretty fresh for us :) Chris doesn’t get American holidays off of work, so we opted to do Thanksgiving dinner on Saturday instead of trying to fit it in on Thursday after work. It was a good thing we did too because I ended up getting 5 last minute cake orders so I was up to my neck in frosting on actual Thanksgiving Day!

Thanksgiving was definitely a different experience for both of us this year. For one thing, we BARELY managed to squeeze 13 lbs of turkey into our tiny European oven! We did it though and luckily it still turned out! It was also a little sad not being home for Thanksgiving this year. We definitely missed the family gatherings and all the fun that goes with them and we discovered that it is A LOT of work to prepare Thanksgiving dinner with just 2 people cooking! We had lots of fun doing it together though, and to compensate for the lack of family we had a bunch of friends over instead :) It was a mix of Americans, Norwegians, and a Dane and it was fun to be able to share our traditions with our Norwegian friends since they’ve been sharing so many of theirs with us!

 

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Skittles helping pick out Thanksgiving treats.

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The Pie

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The Feast

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The Food

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The Friends

It was an adventure coming up an entire Thanksgiving menu all on our own for the first time! We came up with lots of ideas…and had way too much food. But leftovers are half the fun of Thanksgiving right? I tried to use as many local ingredients as I could from the farmers market downtown and for the most part I was pretty successful!

Here was the lineup this year:

Garlic-Rosemary Turkey with Mushroom Gravy

– The. Best. Turkey. Chris (a turkey fiend) has requested that we never ever use another turkey recipe. It was delicious! Definitely make sure to brine it if your turkey doesn’t already come pre-brined. It makes for a super moist, fall-apart turkey!

Chive & Garlic Mashed Potatoes

Rutabaga with Caramelized Onions and Apples

Butternut Squash Crumble

Paula Deen’s Sweet Potato Casserole 

 – You can NEVER go wrong with Paula!

Maple and Rosemary Glazed Carrots

Stuffing from Food Network Magazine.

-I wish I had a link to a recipe, but it was a “Mix & Match” feature in the magazine. We used wheat bread, leeks, onions, celery, bacon. Comment or email me if you want a more specific recipe, because it was yummy!

Josh’s Mom’s Pineapple Bread – Gluten-free version brought by Josh

Plain ol’ normal salad

Pumpkin Pie with Vanilla Ice Cream

We hope you all had a wonderful Thanksgiving too!