I can hardly believe that it is almost December. This year has flown by quicker than any before and I am told by those older and wiser than thou that it only gets worse. I know they are right, the past ten years have been a blur. Does time fly so fast for you as well?
As I am writing this we are busy preparing our menu and home to host Thanksgiving dinner. We are really looking forward to our dinner. It is such an important time to come together and bring things back down to earth. Good food, good company, good memories. We have planned a full menu of seasonal favorites and hope our family enjoys eating it just as much as we have enjoyed preparing it.
Some of our recipes are becoming tradition. Take the Sweet Potato Biscuits for example. I started baking these tasty treats for Thanksgiving in 1998. I was 18 at the time and baking in my aunt’s kitchen in Tennessee for a gathering with my father’s side of the family. (Goodness that seems like a lifetime ago.) The recipe came from a restaurant located on the Outer Banks of NC called Kelly’s, which was a favorite of mine at the time. They serve them up hot with butter at the beginning of your meal. One bite and I was hooked. If you are visiting the Outer Banks anytime in the future, go go go!
A newer addition to our menu, but quickly becoming a favorite are the Maple + Hazelnut Roasted Brussel Sprouts. This recipe is also considered vegetarian and vegan. We started making this one two years ago and it will be returning for a third time this year. The brussel sprouts are roasted in the oven with a coating of maple syrup so that they caramelize a bit, then tossed with chopped hazelnuts and served immediately. It is a quick recipe to prepare and makes a big impact if you have fans of the vegetable in your party. None of our family had ever tasted anything quite like it and were pleasantly surprised.
Lastly we would like to introduce you to Browned Butter Butternut Squash. This is another recipe we started making two years ago that is also returning for a third time this year. Anything in browned butter is usually good. Squash sautéd in browned butter turns a non-eater of squash into a happy squash eater. Myself included. This recipe is also quick and easy, especially if you dice the squash ahead of time, like the day before, and store the cubes in the fridge for quick prep.
Jason and I would like to wish everyone a Happy, Safe and Enjoyable Thanksgiving. We will see you on the flip-side, stuffed and suffering the effects of our turkey tryptophan to our hearts content :)
As I am writing this we are busy preparing our menu and home to host Thanksgiving dinner. We are really looking forward to our dinner. It is such an important time to come together and bring things back down to earth. Good food, good company, good memories. We have planned a full menu of seasonal favorites and hope our family enjoys eating it just as much as we have enjoyed preparing it.
Some of our recipes are becoming tradition. Take the Sweet Potato Biscuits for example. I started baking these tasty treats for Thanksgiving in 1998. I was 18 at the time and baking in my aunt’s kitchen in Tennessee for a gathering with my father’s side of the family. (Goodness that seems like a lifetime ago.) The recipe came from a restaurant located on the Outer Banks of NC called Kelly’s, which was a favorite of mine at the time. They serve them up hot with butter at the beginning of your meal. One bite and I was hooked. If you are visiting the Outer Banks anytime in the future, go go go!
A newer addition to our menu, but quickly becoming a favorite are the Maple + Hazelnut Roasted Brussel Sprouts. This recipe is also considered vegetarian and vegan. We started making this one two years ago and it will be returning for a third time this year. The brussel sprouts are roasted in the oven with a coating of maple syrup so that they caramelize a bit, then tossed with chopped hazelnuts and served immediately. It is a quick recipe to prepare and makes a big impact if you have fans of the vegetable in your party. None of our family had ever tasted anything quite like it and were pleasantly surprised.
Lastly we would like to introduce you to Browned Butter Butternut Squash. This is another recipe we started making two years ago that is also returning for a third time this year. Anything in browned butter is usually good. Squash sautéd in browned butter turns a non-eater of squash into a happy squash eater. Myself included. This recipe is also quick and easy, especially if you dice the squash ahead of time, like the day before, and store the cubes in the fridge for quick prep.
Jason and I would like to wish everyone a Happy, Safe and Enjoyable Thanksgiving. We will see you on the flip-side, stuffed and suffering the effects of our turkey tryptophan to our hearts content :)
