So here I am, writing a blog post, almost two months after my last post. I should probably work on being better about this.
We just had Thanksgiving at the Clark house last Thursday. Of course, it was a vegetarian Thanksgiving with all the delectable items made by me. I can't take full credit though, because I used recipes for everything I made, and my helpful husband was my sous chef for part of the time. He did a great job chopping, stacking and cleaning. A big thanks must go out to him for his help!
My mom and her husband, as well as my in-laws came to spend the day with us. This is actually the second year we have had a vegetarian Thanksgiving at our house with these same people joining in on the festivities. This year's menu consisted of butternut squash crostinis, blue cheese shortbread and cream cheese, and crispy chick peas for appetizers. The main courses were stuffed acorn squash with feta, a root vegetable mash, wild rice stuffing with dried cranberries, roasted Brussels sprouts with grapes, and roasted garlic cauliflower. For dessert I made pumpkin and pear crisps, Mexican hot chocolate and a cranberry-citrus cake with cranberry compote. The in-laws also brought a pecan pie. I also made a hot spiced apple cider to start the meal. One point I failed to mention is that I intentionally made a "healthy" vegetarian Thanksgiving since Mike has high cholesterol and both sides of the family have heart issues.
Although I feel that this year's Thanksgiving meal was not as successful as last year's, I think this mainly is due to me using plenty of butter and high fatty items in last year's meal, and being sure NOT to use these items this year. But I feel that everyone enjoyed the dishes I made and were plenty full when they left. I know I am my toughest critic.
One thing I regret the last two Thanksgivings': not taking any pictures of the food. If we do this again next year, I will be certain to commemorate the experience in photos.
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