Raise your hand if you’re full and happy!
That’s one stuffed little turkey lurkey!!
We had a great night’s sleep last night (5.5 hours + 3 hours + 1 hour!) and then started the day with some Body Pump!! Matt took Maze and I took Andrew with me to the gym. It had been a while since I did regular Body Pump, and the class was good. We ended with 15 minutes of cardio and headed home.
We showered, I fed the babe and then Matt and I walked over to Karen’s for the day.
We had Pecan Swirl French toast (!!) for brunch along with some maple sausage and fruit
After brunch we went for a walk to the bakery and back to pick up two pies that were left. Matt calculated that they made over 2,200 rolls, 80+ pies and 69 Pumpkin Oh’s – in addition to all the other goods. We were happy to donate all of our leftover bread, sweets and pies to the local food bank again this year.
We aimed to eat Thanksgiving dinner at 5pm, and 5 came so fast!
My parents and Larbs and Matt are on Bald Head Island with Matt’s family and husband Matt’s dad and Cheryl are working, so we had a low key holiday this year. Karen’s downstairs roommate Krishna joined us for dinner.
This year, since it was just the four of us plus a non-food eating baby, we actually decided not to have a turkey. It sure took a lot of stress out of the cooking! Instead we had 3 stuffed pork tenderloins and a selection of sides.
Our Thanksgiving turkey was 12 pounds and all smiles!
For cocktail hour I made a Giada recipe I saw on the Food Network recently – Garbanzo Bean and Olive Tapenade
The perfect bite that helped tide hunger without filling up stomach space!
We had a really special wine tonight that I’ve kept on the rack for a long time – since a Kendall-Jackson event a few years ago.
This 2007 Chardonnay is from Katherine’s Vineyard and was signed by Katie Jackson! It was soooo California and I loved it.
Our three tenderloins were stuffed with Bleu Cheese and Figs, Sun-dried tomato pesto and Walnuts + Pears. See this recipe for the technique. Bleu cheese is still my favorite.
We also did Brussels sprouts with spiced pecans
And goat cheese + pistachio sweet potatoes
Plus a sausage + cornbread stuffing, which was made with Trader Joe’s cornbread mix and might have been my favorite thing on the table.
Some of our recipes came from Better Homes + Gardens (the stuffing + sweet potatoes) I loved how they were just descriptions instead of formal recipes. That’s how I cook! I know some people need specific directions, but I think this style of recipe is more approachable and simple.
I also made classic cranberry sauce (love!!)
And Karen made this amazing goat cheese, avocado, beet and watercress salad
We all agreed that this year’s Thanksgiving spread tasted so fresh compared to the usual gravy-soaked plate (although don’t get me wrong – none of these were particularly light!)
Another special wine we’ve been holding onto throughout pregnancy and beyond: a magnum bottle of Jefferson Vineyards Merlot! I only had about half a glass of each, and we have half of this bottle still left!
After a rest, we went back for desserts. Two pies from Great Harvest (pecan + sweet potato toffee!), a pumpkin oh plus a chocolate cake from Paradox.
Matt made all 80 of the pie crusts by hand!
I had a sliver of each and that put my stomach over the top!
We walked home after that helped with digestion. And I loved that we were done with the meal before 8pm – plenty of time to recoup before bedtime.
Maze, Matt and I thank each one of you for sharing our adventures with us! Happy Holidays!