Nov 2011

A Thanksgiving Table

This year my table is adorned with artichokes; they deliver loads of charm and a touch of whimsy.

If you’d like to recreate this look, the center French flower box contains two dozen autumnal hued roses, three large artichokes, a few seedy stems from a mystery varietal of eucalyptus and three Hydrangea. Tea lights, mixed nuts in their rustic jackets, mini Guy Wolff terra cotta pots filled with herbs, Bosc pears and gorgeous Royal Riviera pears from Harry & David are scattered about.

I’ve yet to finalize my menu, but my friend will be arriving with a beautiful [cooked!] bird in hand as she did last year. To date, I have never cooked one myself. Growing up in the 70’s, everybody overcooked their meat and dry turkey was de rigueur. Never wanting to be subjected to the “dry-turkey glance”, I have managed to avoid this one task like the plague –  but I’ve got the gravy covered! Besides, for me, turkey is just an obligatory means to the stuffing.

If like me, you are still compiling recipes and making last minute decisions about side dishes, I can excitedly recommend you find a place for these spectacular caramelized onion rolls on your table. If you’re looking to give your cranberry sauce a new twist, this one requires only 4 ingredients, no cooking, and is an especially refreshing accompaniment.

I hope your day is warm and wonderful; filled with gratitude and all your favorite people.

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