I am getting super excited for Thanksgiving.  I love when the family comes together (and this year we have a new addition– my cousin’s beautiful baby, Jacob!) to share the love (and the food!).  Last year Thanksgiving was extra difficult in the aftermath of Hurricane Sandy (fully half of the family members gathered were still displaced from their homes), but this year everyone is home and together.  We will gather at my mother’s newly spruced up house (which looks exactly the same, the storm might have cost her the floors, walls, etc., but Mom selected the same colors and aimed to recreate her pre-storm home).  I think there will be 9 adults, at least, that’s the number I’m cooking for although last minute RSVPs will be warmly embraced.  Here’s the working menu:


  • Cheese plate (must include Brie)
  • Sausage Bread (to die for!)
  • Roasted beet spinach salad with goat cheese and pumpkin seeds


  • Turkey (of course, but no recipe will follow as my mother is handling the big bird)
  • Stuffing (same as above)
  • Gravy (Mom’s on that, too)
  • Roasted Brussels sprouts (easy and delicious.  Cut in half, cut side down, olive oil, salt, pepper, and roast until tender at 400ºF, about 25-30 minutes.  When they’re golden brown on the bottom, they are perfect!)
  • Roasted carrots and parsnips (still working on this recipe, considering a maple glaze)
  • Sweet potatoes with delicious topping
  • Mashed potatoes, of course (probably going to use the Brown Eyed Baker’s simple, but delicious approach)
  • String bean casserole (also a Brown Eyed Baker recipe)
  • Classic canned cranberry complete with can ridges because tradition is important 🙂


  • Assorted calorie combinations (still working on this one)
  • Andes & After Eight mints