…I shared this photo on Instagram last week with the comment:
my November Southern Living arrived today. full of new recipes and ideas for Thanksgiving. and I realize (not for the first time) that I have no room in my plans for new ideas.
Everyone mostly agreed with me, except apparently Katie, who will be hosting our family for the first time this year, so gets the biggest vote!
Our menu has evolved over the years, but it looks like it’s going to get a big makeover this year.
We want to balance healthy with “special” and neither of us wants to spend too much time cooking. Especially since Sara won’t be arriving until Thursday morning and I’ll be driving to the airport instead of cooking a turkey!
|the latest Southern Living magazine…that started the whole thing!|
We definitely need roasted vegetables (Sara’s favorite), at least one thing “green” (my requirement), butternut squash macaroni and cheese (Katie’s request), pie (preferably pumpkin, pecan and apple – but yikes! there are only five adults) and homemade rum raisin ice cream (my favorite). Thank goodness Rob and Marc are easy (as long as there’s plenty to eat!) Katie and I discussed options while she flipped through the latest Southern Living. Happy to report – we found some great new recipes!
especially these two:
|roasted vegetable salad – completely make ahead, too|
|pumpkin pecan pie – combines two favorites into one pie|
Here’s what we’ve tentatively planned. Katie’s still researching stuffing. Turns out she’s not a fan of the Pepperidge Farm stuffing I’ve made forever (who knew?!) She says she wants something rustic with herbs and garlic. Suggestions welcome.
I have to say, I’m really looking forward to the day, the dinner, and whatever new traditions we make. Our family is going to be together…and that’s really the only part that matters. (well, that, and the rum raisin ice cream 😉