I hope everyone had a wonderful holiday weekend! Thanksgiving is the time of year where we get to sit back and reflect on what we are grateful for, and we did just that on Turkey Day. Every year we share this amazing holiday with our created family Bill and Scout ( Aka The Guncles, their amazing children Simone and Boz, and Scout’s Mom Nana J. This year we split responsibilities and Scout and Bill hosted. Scout got the harder bargain! He did the unbelievably juicy turkey and the beautiful tablescape. Complete with DIY floral arrangements and his envied Jadeite collection. This past year has brought so many new and exciting things for our family, so I just wanted to take a minute and thank the people that made it happen.
I am thankful every single day for the love and support Dean shows me, and the health and happiness of all my babies. I am so lucky to have them, and to have another one on the way! Also, sad to have not been with them and to have them far away but a love shout out to my Mom and my brother and his amazing wife Leah and beautiful girls Sage and Lotus. And a special mention to my fur babies, hairless baby, and scale babies. And, to a special dog baby named Greta that we fostered for TG holiday. She’s a lover and is up for adoption at www.muchlove.org the animal rescue charity that’s near and dear to my heart!
I am thankful for my friends who I call family and have always been there for us thru thick and thin. I don’t know what I would do without you.
And now, here are some photos from our Thanksgiving dinner…
My Green Bean Bundles
- 10 slices bacon
- ½ pound fresh green beans
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 3 tablespoons soy sauce ( or more depending on your taste 😉
- 1 teaspoon Worcestershire sauce
- Preheat oven to 375 degrees. Line a 9-by-13-inch baking pan with aluminum foil. Cook the bacon in a heavy skillet over medium heat until partly cooked but not crisp. Drain on paper towels.
- Heat a saucepan of water to boiling and add the green beans. Boil for 2 minutes. Drain and rinse with cold water. Arrange groups of 4 to 5 beans in the prepared pan. Wrap each with a slice of bacon.
- Melt the butter in a small saucepan over medium-low heat. Add the sugar, soy sauce and Worcestershire sauce, and cook for 1 minute, stirring, until the sugar melts. Pour mixture over the bean bundles. Bake about 15 minutes, until the bacon is cooked.
Cheesy Corn Pudding
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons table salt
- 5 large eggs
- 1/2 cup grated cheese ( I added fontina)
- 2 cups heavy cream
- 1 scoop of mayonnaise ( life’s secret ingredient to goodness! Don’t add if you don’t want)
- 1/2 cup butter, melted
- 6 cups fresh corn kernels ( canned drained works too!)
- Vegetable cooking spray
- Pinch of black pepper
- Pinch of Nutmeg
- Try with DOLE® Canned 100% Pineapple Juice
- Preheat oven to 350°. Stir together sugar, flour, baking powder, salt, pepper, and Nutmeg in a small bowl.
- Whisk eggs together in a large bowl; whisk in cream, melted butter, cheese, and mayo.
- Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
- Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.
Stella’s homemade pumpkin pie. She literally took this amazing sugar crystallized crusted pumpkin from Halloween (yes a specialty pumpkin, very sweet and great for baking) and baked it up and made her very own filling (with a little help from Dad). Talk about a real DIY Diva! Go Stella!
It’s time to really get into the holiday spirit! Stay tuned for a lot of fun ediTORIal holiday tuTORIals, recipes, gift guides and more on the blog!
What are you thankful for this year? Let me know in the comments.