Yesterday, was Thanksgiving and we spent the day
with our daughter's in-laws
Without daughter, her husband and the Grands
They were in Minneapolis with their own turkey!
Vicki set a lovely table --
her wedding china and heirloom silver
A traditional Thanksgiving feast --
Turkey and all the trimmings!
Everyone brought something to share
And at our table, the scalloped pineapple was the star dish!
(Made by Vicki)
After dinner, there was little room for dessert --
But there was plenty of dessert --
besides the three pies,
Starbuck's Cranberry Bliss Bars, a lemon blackberry cheesecake, and a chocolate cake
Alas, whenever you are gone for Thanksgiving, there are no leftovers!
Our new tradition is to have a small Thanksgiving
Just the two of us
Either on the Friday or Saturday after
The Spode turkey plates, the turkey salt and peppers that I bought the first year we were married -- from the dime store in downtown Kansas City
And one of the two glass turkeys that I use for cranberry sauce.
Our menu was simple
It was, after all, just the two of us!
And following Ina's lead, smashed sweet potatoes and spinach gratin
(except for dessert this was the menu from Barefoot Contessa Parties and one that Ina featured on her second show on Food Network.
Even though it is the two of us, we eat in the dining room
There are candles . . . and wine
The April Cornell "fall" table linens add to the Thanksgiving setting
not made for today but rather leftover from yesterday
My mother's pumpkin pie with Ina's make ahead whipped cream
We now have leftover turkey
Which was the plan!
It wouldn't be November without a turkey sandwich
on white bread with mayonnaise and a big glass of milk!
And turkey pot pie . . . and turkey and noodles . . . and turkey soup!
Mother's pie recipe
It predates the one on the Libby can
(no evaporated milk!)
And it is just the best!
MOTHER'S PUMPKIN PIE
1 unbaked pie shell
1 1/2 c. cooked or canned pumpkin
1/3 c. white sugar
1/3 c. brown sugar
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
3 eggs, slightly beaten
1 1/2 c. rich milk (I use half and half)
1/2 c. heavy cream
Mix all ingredients but the pie shell together. Pour mixture into unbaked pie shell and bake in a 400 degree oven for 50 to 60 minutes, until firm or until a knife inserted in the center comes out clean. Cool the pie well.