Thanksgiving Thoughts.

Thanksgiving Thoughts.
You could call this Thanksgiving a milestone or sorts. Obviously, it was Everett's first Thanksgiving with us (outside of my uterus), so that was incredible in itself. But this was also the first Thanksgiving that my husband and I haven't traveled in years, since we are living in our hometown for the moment. Not traveling on Thanksgiving is awesome. But - in tandem with that last statement - it was also a little bit awful because I didn't get to see my older sister for this particular holiday. I really really love my older sister. She's the most sane one of our bunch. And my younger sis won't take offense to that because we all know it's true.

But on this particular holiday, I wasn't just missing my sister. I found myself a little more nostalgic, a bit more weepy, craving the traditions of my childhood. Thanksgiving is the big kickoff to the holiday season. From here on out through New Years, everything and everyone is set aglow with a cheery magic. The holidays are always special because of the memories, right? Memories. Just strands of heightened moments; Snapchat-like vignettes, brightening the mind-clutter with crazy in-focus depth for blinks of time. I can easily conjure up these quick memories, like I'm pulling them directly out of Santa's hearty sack. I'm seeing the glowy faces of my sisters while we giggle at my dad's lengthy Thanksgiving prayer. Watching Stevie throw the football across the lawn with my cousins in the all-too-warm-for-this-time-of-year Georgia weather. I can remember the expression on the faces of our families when we told them, on Thanksgiving last year, that we were going to be parents. (To which Stevie's mom adorably replied, "You're going to PARIS??", because apparently the thought of us reproducing was the most unlikely thought crossing anyone's mind. Paris seemed much more tangible?) And suddenly, I'm adding to this endless list of magic moments - I have a gorgeous little son who is here to absorb all the traditions and all of our quirks and decide for himself how funny/dramatic/ridiculous/loving his family really is.

And one of the most stand-out moments this year? I will leave out the lame 30 minutes when we tried to take family photos for our Christmas card (see above. That's the real deal people.) What child actually participates well for that?? And I'll also leave out the night(s) that Everett decided to re-enact his 4-month sleep regression and hatred of the bottle, because you people have already heard me complain/gnash my teeth enough to that tune. I will even leave out the "how to cook a Thanksgiving meal while simultaneously entertaining a howling bored 4-month old" how-to (mostly because I don't have one - HOW DO PEOPLE HAVE MORE THAN ONE CHILD AT A TIME?!) All of these are good, funny, timeless memories. And I will store them right alongside the delicious moments where Everett just hung out, righteously enjoying family time, wowing us with his tummy time skills (somehow, that time is pure magic when it's your own kid.) Making us laugh with his chatting, cooing and chuckling, it's like he's already in on the joke. How is he doing this?!

These moments. This is the stuff of life. I am careful to remember, to both savor the moments and photograph the moments. I am tucking all of them away in the recesses of my mind like a squirrel packs his cutie cheeks with prized nuts and fruits and whatever else he finds especially scrumptious. But there was one moment, one particular occurrence, that has me both aghast and bewildered about this Thanksgiving.

It's when I realized that my son is actually watching, and enjoying watching, football.

"Ugh, puh leeze mommy, THE GAME is on."

My son watches football.
Let me explain the moment.

It's Thanksgiving Thursday. I come upstairs to find my dad, my husband and my son (in his bouncer) all watching a game. Like, he's WATCHING it. Engaged with the game. How the heck does a 4-month-old baby know to like football?? Which game, perhaps you're wondering? Gosh that is so unimportant to the story. I leaned down to my sweet son, whom I hadn't seen for the past 30 minutes, to give him some love and pet him and baby talk (I hate baby talk, but you literally cannot stop once it starts coming out of your mouth.) As I leaned down in front of him, to deliver my coveted love, I blocked his view of the game and he shrieked at me. Then started crying. THEN. He attempted peek around me, wriggling his body in his little baby bouncer seat in the greatest attempt ever TO SEE THE SCREEN. I gasped. My dad and Stevie's mouths dropped open, aghast (and let's be honest - SO PROUD) of what they had just witnessed. My baby son. Watching football. Didn't want to miss a moment of the action. Didn't want mommy's kisses. Didn't need mommy's love.

Can you feel me shriveling up inside. Because I've barely processed his birth, can hardly see straight from the insanity of sleep deprivation, and already he is separating himself, siding with THOSE MEN and leaving mommy's mushy affections in the wake. Of the football field. On the television screen. It is the infant equivalent of, (in a deep, dude-ish voice), "Woman, GET OUT of my way when the game is on."

So that happened. And that's how I am remembering this Thanksgiving.

TASTE: Pumpkin & Cream Tartlets

Pumpkin & Cream Tartlets.
Happy Thanksgiving week! I'm sure your home is buzzing with holiday plans, presents stealthily hidden into musty closets waiting to be wrapped, kitchen working overtime pumping all kinds of toasty delicious aromas throughout the house. This is the beginning of the most wonderful time of year!

I wanted to share with you my favorite holiday dessert. I've made it every year for Thanksgiving at my parent's house, but I love it so much that I continue to make it for festive gatherings through New Years - who says pumpkin is only for Thanksgiving? That's just crazy talk. These tartlets are perfect for keeping that sweet tooth in check, because they are bite-sized bits of decadence. And seriously, seriously easy to create. They have a creamier, lighter flavor and texture than regular pumpkin pie, which provides that much-needed refreshing twist on the whole pumpkin-at-Thanksgiving thing. My personal secret is that I like to use a Ziploc bag to pipe everything beautifully into the tarts, because it makes them seem fancy. But if you need really delicious recipe and you're short on time, you can easily spoon them into the little filo dough cups and experience the same rich taste. This would be a great addition to any dessert buffet because they are just so pretty and dainty. And for real, TASTY.

Ingredients:
- 1 can organic pumpkin (I like this Trader Joes version)
- 3 packages frozen mini filo cups (You can find these in the frozen section next to the puff pastry, 3 packages makes 45 tartlets)
- 1 3.4-oz. package of instant cheesecake pudding (I use this Jello version - haven't been able to find a good replacement for this... yet)
- 1.5 cups heavy whipping cream (divided)
- 4 tbsp. Sugar in the Raw
- 1 tsp. pumpkin pie spice

// Isn't this mixer a beaut? It's my mom's, but I'm hoping Santa brings me one this Christmas... //

Method:
1. Place a metal mixing bowl and metal mixing whisk in the freezer for 15 minutes.

2. Pull frozen mini filo dough shells out of the freezer to thaw while preparing the filling.

3. Once 15 minutes has passed, place the 1.5 cups of heavy cream and 4 tbsp. sugar in the mixing bowl. Mix on medium-high until soft peaks form (this could take 3-5 minutes).

4. Divide the fresh whipped cream in half by scooping half of the cream into another bowl (set one portion aside for later.) Add to one bowl of fresh whipped cream: the can of pumpkin, package of instant cheesecake and pumpkin pie spice. Mix until combined and smooth.

5. Scoop mixture into a piping bag (or in my case, a large ziplock bag with a corner cut) and pipe into the individual filo cups. Top with the remaining fresh whipped cream (I also like to pipe it on top) and a sprinkle of pumpkin pie spice. Voila!

Happy Thanksgiving. 
Let me know if you decide to add these to your Thanksgiving dessert line up this year! Would love to know how it worked out! And I especially wish you a week chock-full of indulgent treats, delicious fireside chats and most of all, ridiculous amounts of family time. Happy Thanksgiving, folks!

Happy Thanksgiving.

Giving All That Thanks. 
Last year, Stevie and I spent Thanksgiving with our dear friends in Cambridge. It was a big decision to stay in Massachusetts and not return to our beloved Georgia for the holidays, but with my work schedule and his school schedule, it just felt like too much. I remember breathing a sigh of relief when I knew we weren't coming home, which is strange, since I am often accused of being family-obsessed. But it just felt good to stay in one place for a few days, rest, read and NOT travel. My lovely friend Carrie and I cooked and baked the day away and spent the evening explaining our curious Thanksgiving traditions to about 8 of our international friends, who joined us for the affair. It was quite a meal. It was a wonderful, peaceful way to spend the day, and we topped it off by sipping homemade cider late into the night. And we slept an awful lot.

But you know what? Stevie and I are such homebodies. We seriously missed being home with our large-and-in-charge families. So this year we bought tickets early (that is the key), and found ourselves in the lovely land of Georgia for the week of Thanksgiving. And it has been, well, let me just say that my heart is full.

No matter where you are today, whether you're in a new place celebrating with new friends, or at home playing out the tried-and-true traditions with your loved ones, I hope you're soaking up this season in your life. I hope you are loving where you live, the work you do, the people you surround yourself with, your patterned life with all it's windy turns. Because the years are moving along. If you don't realize it you will find yourself... older. And hopefully wiser! But even more hopefully, surrounded by those beautiful people who pull you back to your roots and push you to innovate, grow, change and be the best you ever. Thankful for these gorgeous souls today. Because where would I be without them.

Happy Thanksgiving to you and yours today!

TASTE: The Perfect Pie Crust

Perfect Pie Crust.
I just had to share this before we are all in the swing of holiday baking later this week. I made a pie crust last week (to make with this quiche) and I couldn't believe how incredibly easy it was. Why haven't I been doing this all my life? Please, this year, promise me that you will resist the temptation to pick up a few pre-packaged crusts from the frozen food section.

Tools:
- Food Processor (mine is a 3-cup and can totally manage this recipe)
- Rolling pin
- Clean counter-top surface or wooden cutting board

Ingredients:
- 2 1/2 cups flour (plus extra for rolling)
- 1 cup (2 sticks) of very cold butter (almost frozen, seriously)
- 1 tsp. salt
- 1 tsp. sugar
- 6-8 tbps. ice water

Method:
Note: This recipe makes a bottom and top crust combination. If you only need a bottom crust and are leaving your pie/quiche, etc. open on top, you can cut this recipe in half or freeze your dough.
1. Combine the flour, salt and sugar in a food processor and pulse to mix the ingredients.

2. Chop up the really cold/frozen butter into, roughly, 1-tbsp. sections.

3. This is the fun part! Add the butter to the food processor and pulse about 8 times. This part always fascinates me, because it completely transforms the consistency! Keep pulsing until the mixture is coarse and the butter is scattered throughout.

4. Begin adding 1 tbsp. of ice water at a time, pulsing the mixture, then adding another tbsp. Keep doing this until the mixture begins to form a crumbly dough. A good test: if you you pinch some of the dough, it should stick together. If it doesn't, add a bit more water and pulse. You don't want to add too much water because it will make the dough tough to work with.

5. Remove dough from the processor and transfer to your clean surface (preferably a pastry board like this or this, but we can't all be so lucky, huh?)

6. Begin by mashing the dough up a bit. This is not only a therapeutic moment, but it actually helps the dough layers flatten (resulting in a flaky crust, mmm!)

7. Roll the dough with your hands until it forms a round mound. Using a large knife, cut the dough in half. Now you have two parts, one for the top crust and one for the bottom. Wrap each mound in plastic and place in the refrigerator for 1 hour. Note: If you only need one crust for your recipe, you can refrigerate the second mound of dough for up to 2 days. Or you can freeze it for up to a month.

8. Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes (this allows it to soften a bit.) Flour your rolling pin and pastry board or clean surface and begin rolling the dough out. You want to roll the dough out to a 12-inch circle, about 1/8-inch thick. If the dough is sticking a bit, just keep adding flour to the surface.

9. Carefully lift the rolled dough and place in a 9-inch pie pan. Using your fingers, gently press the dough into the pan. Trim the edges with kitchen shears. I like to use the excess dough to make designs on the crust with these cookie cutters. So festive.

10. Add pie filling.

11. Repeat step 9 with the second mound of dough. Leave a little extra dough around the edge of the top layer and press into the bottom layer around the edges. You can use your fingers or a fork. Make 4 2-inch cuts in the top layer of dough to allow steam to escape while the pie cooks.

Voila! Ready for baking!

I guarantee that you will be so pleased with the ease and TASTE of this dough that you will never go back to the store-bought stuff again! And your family will get a big kick out of your homemade handiwork (they don't have to know how easy and fun it is; that will just be our little secret!)

November Delights List

November List by knhale

// 1. Le Creuset Signature Round Dutch Oven // 2. Anthropologie Tea and Toast Butter Dish // 3. Williams Sonoma Holiday Toile Apron // 4. Scoutmob Walnut Bread Cutting Board // 5.  Anthropologie Avian Canopy Dinnerware // 6. Anthropologie Twinkle Lights Potholders // 7. Anthropologie Laguiole Cheese Knife Set // 8. Williams Sonoma Apple Spices Turkey Brine // 9. Williams Sonoma Le Creuset Silicone Cooking Tools Set // 10. Sorel Tremblant Moc // 11. Anthropologie Colorblock Cardi // 12. Anthropologie A Beautiful Mess Dishtowel // 13. Apothic Red Wine // 14. Anthropologie Made With Love Cookie Stamp // 15. Anthropologie Sorrento Platter //

Northern November.
This weather makes brings out all sorts of maternal instincts that I didn't really know I had. All I want to do is cozy up in my softest clothes and get to work in my kitchen, cooking savory stews and baking succulent treats. My oven has been working over time on all sorts of recipes, both experimental and age-old favorites. This list is a bit of what I have and a bit of what I WANT, to keep doing what I do! All of the above would make that Thanksgiving Day prep a lot more vibrant and memorable :)

When I get busy in the kitchen, I tend to hang out in my home clothes (my husband's hilarious term for comfy clothes), which includes something like the Sorel Tremblant Moc and an oversized sweater like this dreamy Anthropologie Colorblock Cardi, or anything that can be easily shed when the temperatures begin rising! And if I'm in dinner-time mode, there's always a good reason for popping open a bottle of your favorite table wine to smooth out the baking anxieties. I got a particular kick out of this dishtowel; I wonder if the gals over at A Beautiful Mess know that Anthro has a crush on them. Pretty legit. That's when you know your blog has ARRIVED. If I could be whipping up some of my Georgian recipes in anything Le Creuset, I would simply die and go to Heaven. We'll see if Santa is feeling particularly French this year.

Eat. Drink. Thank.

Thanksgiving came in extraordinary fashion this year. This was a year of many firsts: NOT being in Atlanta, not being with family, and not sitting back and chit chatting while someone else does all the cooking. Instead, my husband and I stayed in Cambridge, celebrated this holiday with dear friends and I cooked my tail off. And you know what? We kind of loved it. Tangent: My husband’s name is Steven – he wanted me to mention him by name… I think he was getting paranoid that I kept referring to him as “my husband” as if I were trying to protect his anonymity on purpose. We are in the age of Facebook and drones; none of us are anonymous anymore. Anywho, he answers to Steven. Or Stevie. Or Shmoopsy-poo. Just kidding. He won’t let me call him weird names. It’s a real bummer.
Well I digress. I started Thanksgiving Day off right, with a cup of Starbuck’s Christmas Blend while watching the Macy’s Day Parade. That part of the morning did not last long. Once Stevie turned on football there was little else in the world that mattered to him. The crazy part is that I loved the cooking storm I created, mostly because it was storm-free! It was such a peaceful, fun and creative process for me. I (proudly) cooked the following:

Stuffing

Sweet Potato Soufflé (the first batch was chronicled here)

Roasted Vegetables

Cranberry Sauce

Pretzel Jell-O Salad

Pumpkin Pie

I was a regular Betty Crocker (I would like to think of myself as Giada, but I don’t look that hot while I cook.) We packed up the food and drove 3 minutes down the road to dear Troy and Carrie’s place (they are officially our Cambridge family.) They hosted a crowd of 10, and the 4 of us were the only Americans. AND we were the only ones who have ever celebrated Thanksgiving. The rest of the crowd was from Malaysia, Germany and Brazil. It was so interesting being with amazing people from all over the world and coming together to celebrate this holiday of gratitude. Troy and Carrie set a gorgeous table of fanciness AND they cooked the turkey (it was ridiculously impressive.) The four of us ended the night curling up on our couch enjoying mugs of rum apple cider (my own little concoction!)

Photo Credit: The Gorgeous Stevie Hale

Weekend Takeaway

Though it was truly bittersweet missing out on family traditions, it was a merry time indeed. As I think forward to next year, I know that we will be living in a different state (location unknown), potentially celebrating with different people in a new way, so this was a nice way to commemorate our time here in Cambridge. This Thanksgiving was cozy, warm and marked by lots of sleep. Much to be thankful for. 

TASTE: Sweet Potato Soufflé

The Food Coma Shall Commence.

Where I come from, Thanksgiving is a big deal. My family and my husband’s family are from the same town, so going home is a double whammy of love, fun, and FOOD. However, this year, we decided to stay in Cambridge in order to save money and honestly, catch up on sleep.  We could use about a year’s worth of sleep. So we’re penciling that in for this week’s main activity.

Although we are not flying south, I can’t exclude myself from the glorious bought of cooking and baking associated with this holiday. I am a Southern woman, and what does that mean? I have a few recipes up my sleeve. And since I have several celebrations and dinners this week, and I am cooking up a few of my very favorites!

Sweet Potato Souffle

If you’re from the South, this is simply a staple at the Thanksgiving dinner table. This is a recipe that both my mom and my mother-in-law make, and for the past several years I’ve adopted it as one of my staple Thanksgiving contributions. Last year, I made this dish and brought it to a potluck-style dinner for my husband’s 90 classmates. Since many of the students are international (and were celebrating their first Thanksgiving ever!) they didn’t quite connect with the idea that this casserole should be on the dinner menu. They looked at it curiously, exchanged confused glances and promptly moved my pseudo-confection dish to the dessert table. Clearly these Yankees have been missing out on the CENTERPIECE of Thanksgiving supper (am I biased? Surely not. These are facts.)  I had to tell the party organizers more than once, “No, it’s not a dessert, it’s really a dinner item. Yeah, it really doesn’t belong at the dessert table. Seriously.” This year? Same dinner, and I’ve got tons of people asking for the recipe. I just told them all to move to Georgia. We cook country and we do it right. (In all honestly, cooking these family recipes away from home has made me realize what grandmotherly instincts I have, like pushing my cooking on others and getting waaaaayyy too much satisfaction out of them actually liking it.)

Here it is! My favorite November dish:

Sweet Potato Souffle

Ingredients:

- 3 cups mashed yams (1 40-oz. can)

- 2 eggs

- 1/2 cup milk

- 1 cup sugar

- 1/2 tsp. vanilla

- 1 cup brown sugar

- 1/3 cup flour

- 1 cup pecans

- 1/3 cup melted butter

Directions:

Combine the drained yams, eggs, milk, 1/3 cup melted butter, 1 cup sugar and 1/2 tsp. vanilla. Mix together (preferably with a beater) until fully combined and then put in a 10" casserole dish. Then combine the brown sugar, flour, pecans and 1/3 cup melted butter and mix together and spread this mixture on top of the casserole. Bake at 350 for 30-40 mins. Take a bite, and for a fleeting moment, experience Heaven.

I also whipped up this pumpkin pie and a pretzel jello salad (my husband’s personal favorite.) Hope you enjoy!