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Thanksgiving is my favorite holiday. See proof of my adoration here, here and in the contents of my fridge. (Hint: it’s full of leftovers, various liquid dairy products and of course, more leftovers.) 

 

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This is the table, ready for festive eatings, wine and hardly any arguing as first projected.

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I’m particularly proud of the floral segment of the tablescape, in which I used yellow tulips and dark brownish burgundy hipericum berry and black thai leaves for accent. The best part were the bright green furry things. Yes, that’s what they’re called. That’s a lie.

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Here’s the beginnings of a homemade green bean casserole. This is the component formerly known as cream of mushroom soup, made from heavy cream, mixed mushrooms and more.

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The final GBC product. A more gourmet version of the original. Not that there’s anything wrong with the original recipe, Campbell’s and French’s!

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Caramelized (okay, burnt) Brussels sprouts. But the burning makes them better. This simple recipe features the cruciferous babies tossed in olive oil, S&P, dijon mustard and Worcestershire. Just bake ’em while baking up other veggies until slightly to more-than-slightly burnt, as pictured above.

 

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Our apple cider-brined bird, pre-oven. Thanks to the Food Bastard for his expert once-yearly turkymaking.

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I made just one healthy dish and this was it. Cherry tomatoes, mozzarella balls and basil tossed in olive oil and salt and pepper, and drizzled with some balsamic glaze I made a few days prior. 

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The cheese table. Bought one of those quickie 3-cheese bundles at Whole Foods that came with fig jam (yum) and added some nuts, figs and whatnot. 

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Close-up cheeses shot.

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Voila! The Turkeymaker delivers once again.

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Another tablescape shot.

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Can you say smorgasboard?

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Turkey glamour shot. Also pictured is the fresh cranberry sauce with caramelized onions that was gobbled up, quite literally, by my Thanksgiving guest eaters. I’m super happy to have found a simple, savory-sweet recipe for fresh cranberries. The caramelized onions are fantastic! Wish I’d have made double.

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Mom’s stuffing. For some reason I feel no urge to make my own so her mushroom-laced Stovetop version worked out perfectly.

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Corn casserole provided by the MIL.

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Beer bread could not be easier to create. 3 cups self-rising flour, 1 cup sugar and 1 12 oz. beer. Mix and bake for an hour. BAM.

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A perfectly balanced plate. Speaking of balance, I will be purchasing only one more dinner plate from my local Macy’s store. In my book, that’s not too bad in the casualty department.

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The dessert table, formerly the cheese appetizer table. Pictured: pumpkin cheesecake, apple apricot cake and chocolate pecan pie.

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Glamour shot of Mom’s apple cake.

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Finally, here’s the leftover Thanksgiving casserole I created. I’m excited to eat this very soon, after I freeze half for when the Thanksgiving cravings return in about a month from now. How’s that for planning?

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Here’s what @sophie_thedog looks like after a full day of standing under people silently begging for them to accidentally drop food onto the floor. It’s a tough job, but she’s happy to do it.

 

Happy Thanksgiving everyone!

 

xoxo,

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