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Giving Thanks

November 26, 2010

We certainly had a great Thanksgiving Day and a half! I sure hope you did, too!

Our merriment started on Wednesday night when we went to see the Blackhawks get beat to holy hell by play the Sharks.

As soon as we got home at 11:30p I headed to the kitchen. I didn’t think I would last long because I was so tired, but the next thing I knew I had finished the cranberry relish, cubed and toasted bread for stuffing, baked a cake, made sweet potato pie and cleaned the kitchen.

Our fridge was packed to the gills!

I hadn’t broke out my trusty Kitchenaid sidekick since last Christmas. Oh, how I have missed her! I shan’t keep her out of commission that long ever again!

I was back up at 6:30a to bake the sweet potato pie, make stuffing, make frosting and set the table.

At 9:30a, done with all my cooking except what had to be done right before we sat down, I slipped out for a nice ride.

Boy am I thankful for the ponies – especially our pony, Fiona. She’s a special little beast. She’s incredibly sweet and gentle and a joy to handle from the ground – but get on her and she’s a firecracker! The big horses can’t keep up with her cracked-out-pony speed walking 😛 The day was so gorgeous that I was back in the barn before I realized I didn’t take my camera. That’s ok… it was amazing to have a couple hours break from Thanksgiving preparation to be with the wee one for a wonderful trail ride. (Next time the mud ball will get a bath!)

While I was gone, The Man was busy cooking his first bird. He did a great job! He even made his mom’s traditional stuffing. (I love him!)

Because we had some guests that usually eat vegetarian and gluten-free I really had to put on my cooking/thinking cap. It was SO FUN to have to think and be creative in my cooking. I actually glanced at recipes!!

I even took it up a level and it’s all vegan and gluten-free! And it was DELICIOUS!! I stumbled upon 2 new concoctions that will surely be seen again – the sweet potato pie topped with candied pecan crunch and tofu cutlets with creamy mushroom sauce. YUM!

I know that our guests enjoyed it!

Let me take a moment to tell you how much I love Scott’s friends. His best friend John and his parents are great. And I’m not sure I could love Steve and Nancy any more than I do! It was really a great bunch!

And to top off a lovely holiday the freeways were deserted this morning. It took 11 minutes from our house to the office.

Thank you!

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One comment

  1. Nice job, Emily. I really enjoy reading sh@t like this. You dish it up well. 😉



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