Thanksgiving {2015}

With the excitement of the holidays and a newborn who isn’t fond of napping, my posts are a little delayed these days. But, without further ado, some photos from this year’s Thanksgiving extravaganza.

First, we’ll start with our little turkey. Michael sported a Babies ‘R Us onesie and was a champ. He met my extended family, in town from California, and even decided to nap a wee fit, obviously exhausted from the festivities.

Our little Thanksgiving turkey

Our little Thanksgiving turkey

Not knowing how much time we’d have to prep a dish for the celebrations, we brought appetizers. I was able to find the time (no more than an hour required!) to prep not one but two platters.

I took inspiration from my platters from 2013 and 2014 and created an antipasti tray and vegetable platter.

Thanksgiving antipasti tray

Thanksgiving antipasti tray

Thanksgiving vegetable tray

Thanksgiving vegetable tray

The “turkey heads” are easy to make. Start with a smallish lemon with a bit of a stem nub. Then, whittle a carrot beak and glue it, a “hat” and some candy eyes onto the turkey with super glue. Hats can be anything from a radish top, broccoli, cauliflower, or something inedible too! Once you have your hat, make sure both of the surfaces are dried off, to the best of your ability. This will help the glue stick.

Thanksgiving platter turkey "heads"

Thanksgiving platter turkey “heads”

The trays are easy to create as well. A quick trip to the store a couple of days before the holiday will suffice, with about an hour of “construction” time the morning of the holiday:

The antipasti platter: 

  • Cured meat three-pack from Costco
  • ~1 lb Beecher’s Flagship cheddar cheese (Costco)
  • A wheel of brie (Costco)
  • Trader Joe’s new four-olive medley
  • Marinated mushrooms (Trader Joe’s)
  • ~1 lb of reduced fat smoked gouda (Trader Joe’s)

The vegetable tray: 

  • 1 head of broccoli
  • 1 head of cauliflower
  • 1 bag of baby carrots
  • 1 orange pepper
  • 2 cans of whole baby corn
  • 1 can of asparagus
  • 1 heart of celery
  • A couple of tomatoes
  • Not pictured: Fat-free sour cream with the Hidden Valley Ranch powder packet mixed in. (My favorite veggie dip!)

Here is a photo of the table, with my Aunt capturing the spread from a different angle. It was fun having such a large group (19 people!) to celebrate the holiday!

Our Thanksgiving set up

Our Thanksgiving set up

I also put my new modern calligraphy skills to use (did I tell you that I recently took a class with some girlfriends and discovered a new talent!?) and made place cards for the dinner. Don’t they look nice? I’m so impressed with myself– and clearly very humble!

Place cards by me!

Place cards by me!

I hope these inspire you to make a meat and cheese or veggie platter next Thanksgiving. Now I’m off to help Christmas explode all over our house! Photos to follow!

Happy Halloween!


Today’s the day: Happy Halloween! We’re doing not too much today. Likely dressing up as ourselves and manning the candy bowl. Another crazy night on the Island!

Again this year we made Halloween dinner early, so I could share our fine meal with you!

I was inspired by this meatloaf idea from Pinterest. I used my favorite meatloaf recipe (with fontina, leeks and ground turkey), then shaping it accordingly and adding bacon. We have our turkey loaf every couple of weeks, since it’s so good and not that bad for you. We substitute chia seeds for the breadcrumbs and follow the other instructions. And it’s delicious! If you’re looking for a scary, spooky, healthy Halloween dinner, this is it!

Here it is raw…

Turkey meatloaf zombie

And cooked…

Cooked turkey meatloaf zombie

Originally I used garlic cloves for the eyes and shallots for the teeth. Unfortunately they blended in quite a bit with the lighter shade of the ground turkey, so I swapped the garlics for olives. It was just for show, but photographs quite well!

If you’re not into turkey meatloaf, perhaps you’d be interested in our pasta dinner from last Halloween.

Enjoy! Have a wonderful Halloween and don’t forget to “fall back” this weekend!