Thanksgiving

Pumpkin Loaf with Apricots

December 5, 2011 by Marci 1 Comment

You may be wondering why I am still baking with pumpkin, but it makes for a great breakfast bread all year round. And December is still a seasonal month so I think I can get away with it while pumpkin is still on the shelves.

I also want to show one last healthy-ish recipe before we get deep into holiday cookies.

I still enjoy baking a whole loaf on the weekend and freezing it by the slice. Makes for easy breakfasts to take to work with a little fruit and yogurt. One of my favorite go-to breakfasts all year long.

You could also sub out the apricots in the recipe for dried cranberries, raisins, or even fresh blueberries for an extra pop.

This recipe was not sweet enough, and next time I would add more brown sugar or add some white sugar too. Otherwise, it was a nice, dense loaf.

Pumpkin Breakfast Loaf

Ingredients:

1.5 C whole wheat pastry flour
1 C oats
1/3 C ground flaxseed
1/3 C pecans
1/4 C brown sugar
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 C canned pumpkin
1/2 C dried apricots (could sub dried cranberries)
3/4 C skim milk (or dairy substitute)
1/3 C pure maple syrup
1 tsp. vanilla extract

Instructions:

Preheat oven to 350.
In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is combined.
Spray cooking spray on a non-stick loaf pan. Spoon in the mixture.
Bake for about 35 minutes, or until toothpick comes out clean. Let cool before slicing. Freezes well.

Pumpkin Loaf with Apricots

Ingredients

1.5 C whole wheat pastry flour
1 C oats
⅓ C ground flaxseed
⅓ C pecans
¼ C brown sugar
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 C canned pumpkin
½ C dried apricots (could sub dried cranberries)
¾ C skim milk (or dairy substitute)
⅓ C pure maple syrup
1 tsp. vanilla extract

Instructions

Preheat oven to 350.
In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is combined.
Spray cooking spray on a non-stick loaf pan. Spoon in the mixture.
Bake for about 35 minutes, or until toothpick comes out clean. Let cool before slicing. Freezes well.

Filed Under: Breakfast, Recipes · Tagged With: Baked goods, Breakfast, Hanukkah/Xmas, pumpkin, Thanksgiving

Thanksgiving Week Traditions

November 28, 2011 by Marci Leave a Comment

Hello! Hope you had a nice Thanksgiving break. We were in San Antonio with my side of the family for my favorite holiday of the year, then back here on Friday for the weekend in Houston. Here are a few pictures of our weekend.

Above, every Thanksgiving on the Wednesday night, we go to our aunt’s house for Rudy’s BBQ and cookie decorating. It is a fun family tradition and so much fun. Messy and fun, and the cookies are just for decoration–no one actually eats them. That picture is me, my sister, and two cousins– Shannon and Lindsey.

Below–one of my cookies–a decorated turkey.

This is Molly, one of my grandparents’ labradoodles. She is very sweet and is always nice to me when I visit her.

And this is Cowboy and Molly. Both Labradoodles but with different looks, and now siblings. They are both very sweet dogs.

And this is our little family photo. Lily was so photogenic this trip. I think she understands the camera.

This may be Lily’s best picture.

Another Thanksgiving tradition–the cousins picture on the curb. It started around 1988 with just three cousins, and now there are 9 plus Jeffrey! Next time we’ll be starting over with #1 great grandchild!

Our pretty Thanksgiving table with a centerpiece for the Longhorns too. They won! And now that tradition of UT vs. A&M on Thanksgiving Day is over. Everyone was very happy for a Longhorn and Cowboys win on Turkey Day!

Lily likes sitting under tables because she doesn’t have to worry about being stepped on or tripped over. And maybe she’ll get some crumbs.

My food contribution were the marshmallows we made a few weeks ago. We made them again the Tuesday before Thanksgiving, then cut them on Wednesday morning. This time, we added about 1/4 tsp of ground cinnamon to the batter at the very end of mixing, and then sprinkled on cinnamon sugar to the top of the batter after we poured it in the dish. It was even better with extra hits of spice and sugar.

Another great picture–my parents, sister, husband and Lily.

That’s it for our Turkey Day. More excitement for the next big holiday–Passover in April with a whole new person at the table!

Filed Under: Thanksgiving · Tagged With: Holidays, Thanksgiving

What I’m Thankful For

November 22, 2011 by Marci 1 Comment

Seems fitting to list out what we’re thankful for during the week of Thanksgiving. Although not over yet, 2011 was a great year for us with lots to be thankful for. Here are some on my list this year in no particular order.

I am thankful for my doggy Lily for making us so happy and being so loving and friendly.
I am thankful for my husband who keeps our social calendar booked and is a great dad-in-training to Lily. And always challenges me to be better.
I’m thankful for our families who enjoy spending time together and coming to visit us. We see both our families a lot in our cities or another one!
I’m thankful for the baby in my tummy for being very easy and following the rules so far. It is growing and behaving like it should. We are very grateful that my pregnancy has been very good so far. I’m thankful for frequent kicks and rolls to let me know something is really in there.
I’m thankful for my body for tolerating this pregnancy so well so far. I am really impressed with how my body has handled the changes and hope it continues to stay strong and healthy.
I’m thankful for my job, also new in 2011. It’s the first time I’ve really enjoyed going to work and find the work fun and meaningful.
I’m thankful for a good group of friends in Houston. I complain about the weather here a lot, but we do have great friends that live here. Our friends are helpful and kind and fun. Our baby will also have a nice group of friends, we’re building a play group.
We are thankful for our house. Even though we’re trying to sell it, we are thankful that we live in a pretty home with an extra bedroom next to us and in a safe neighborhood in a good location.
I am thankful for the ability to travel frequently. We have great jobs that allow us a nice travel schedule and great parents who take us with them on many trips. We also are healthy and enjoy being active on vacation. There’s a lot to see and a lot we’ve seen this year!

I hope you have a happy Thanksgiving with your family. See you back next week!

What are you thankful for this year? Sharing is caring!

Filed Under: Thoughts · Tagged With: Thanksgiving, Thoughts

Thanksgiving Recipes

November 21, 2011 by Marci Leave a Comment

Hello and Happy Thanksgiving week! I’ve mentioned before that Thanksgiving is my favorite holiday of the year, and I’ve been eating the flavors of the season since October. If you’re looking for easy last-minute recipes for your table, here are a few I’ve posted this year.

For a list of recipes I wrote about last year, see this post.

You’ll notice lots of focus on pumpkin and apple, and even a few veggie dishes.

Enjoy spending time with your families!

Apple Cranberry Sauce

Sausage Apple Stuffing

Homemade Marshmallows

Pumpkin Spice Muffins

Pumpkin Gingerbread Loaf

Apple Cake

Squash and Farro Salad

Sweet Brussels Sprouts with Pecans

Filed Under: Recipes, Thanksgiving · Tagged With: Recipes, Thanksgiving

Sausage Stuffing

November 16, 2011 by Marci Leave a Comment

Here is another Thanksgiving recipe. New to our kitchen for this year! I wanted to try making a stuffing, but thinking of the ingredients that we both eat is a little limiting. I also wanted it to be substantial enough to eat as a meal. I searched some magazines and online and found this sausage one with vegetables we both like such as carrots, fennel and onion, and even had some delicious seasonal apples.

The recipe I found made a whole side dish for Thanksgiving, so I cut the recipe down. I really liked using the Italian sausage. I went to the meat counter at Whole Foods and the butcher knew what I wanted, and took the casings off for me so it was easier to break apart.

Jeffrey commented that he wished the pieces of everything were smaller, so spend more time chopping. I didn’t mind it as bigger pieces. He really liked the dish and it was his kind of flavors. Very savory and filling.

The cooking process was pretty straightforward and clean. I started cooking something on the stove, then dumped it in a mixing bowl. Then more on the stove, then into the mixing bowl. And repeated about four times before going all together in the oven.

Sausage Stuffing

(This is the full recipe from myrecipes.com. I halved the recipe (except where noted) and put it in a smaller dish for cooking.

Ingredients:

12 ounces sourdough bread, cut into 1/2-inch cubes (I used a little under 1/2 loaf)
Cooking spray
9 ounces Italian sausage, uncooked (I used about 3/4 pound)
5 teaspoons extra-virgin olive oil, divided
4 cups chopped onion
1 1/4 cups sliced fennel bulb
1 1/4 cups chopped carrot
2 tablespoons chopped fresh sage
1/2 teaspoon fennel seeds, crushed (didn’t use)
5 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, divided
3 cups chopped Golden Delicious apple
2 teaspoons sugar
1 1/2 cups fat-free, lower-sodium chicken broth
2 large eggs

Instructions:

Preheat oven to 400°.
Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.

I made this on a weekday and the start chopping to on the table process was about 90 minutes. We served it with roasted asparagus (on a baking sheet, same temperature as the stuffing, with salt, pepper, EVOO and paprika), and leftover cranberry sauce. A very hearty dinner for a weekday in our house!

Sausage Stuffing

Ingredients

Sausage Stuffing
This is the full recipe from myrecipes.com. I halved the recipe (except where noted) and put it in a smaller dish for cooking.
12 ounces sourdough bread, cut into ½-inch cubes (I used a little under ½ loaf)
Cooking spray
9 ounces Italian sausage, uncooked (I used about ¾ pound)
5 teaspoons extra-virgin olive oil, divided
4 cups chopped onion
1¼ cups sliced fennel bulb
1¼ cups chopped carrot
2 tablespoons chopped fresh sage
½ teaspoon fennel seeds, crushed (didn’t use)
5 garlic cloves, minced
½ teaspoon freshly ground black pepper, divided
3 cups chopped Golden Delicious apple
2 teaspoons sugar
1½ cups fat-free, lower-sodium chicken broth
2 large eggs

Instructions

Preheat oven to 400°.
Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add ¼ teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining ¼ teaspoon pepper to sausage mixture; toss well to combine.
Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.

Filed Under: Dinner, Recipes · Tagged With: Dinner, Thanksgiving

Apple Cranberry Sauce

November 14, 2011 by Marci 3 Comments

This week, I have a few Thanksgiving themed recipes to share. Thanksgiving is my favorite holiday of the whole year. I love spending time with family, I love that the weather is getting cooler, and I love the food better than any other holiday of eating.

Probably my very favorite Thanksgiving dish is cranberry sauce. In the last few years, I’ve been enjoying the flavors for the whole month of November, and this year was no exception. I tried a different recipe for cranberry sauce this year, one I read in Cooking Light and then made some changes to it. The one I made last year and in year’s past is great too! It has a lot of fruity flavors like apricot and orange. But wanted to try this one this year, which has a lot of apples.

Apple Cranberry Sauce

Ingredients:

1 bag (12 oz) fresh cranberries
3 apples, I used Granny Smith, peeled and chopped
1/2 C maple syrup
1/2 C white sugar
1/2 C brown sugar
1 bay leaf
1 C Apple juice or apple sider
3/4 C Apple cider vinegar
1/4 C lemon juice
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1/3 C Dried apricots, chopped

Instructions:

Add everything to a pot and bring to a boil.
Reduce to a simmer and let cook until cranberries start to pop and bubble. Remove bay leaf.
Serve hot or cold. Keeps in the refrigerator 4-5 days.

What I loved about the sauce was the bites of apple, and apricots and the pops of cranberries. While refrigerated, it gets thick and delicious. From the original Cooking Light recipe, I added the sugars and apricots because I like my cranberry sauce sweet.

To go with the sauce, we made cheddar chicken fingers from How Sweet Eats. I am trying to like chicken better and wondered if I just don’t know how to make good chicken, so we followed a recipe that looked delicious and hoped we liked it. Jeffrey thought it was great, I thought it tasted like chicken. And also took poor pictures of it, sorry. The link’s pictures make it look much better!

Easy to make, smelled good, nice concept of soaking in buttermilk and dunking in bread crumbs and cheese, but I still can’t get over the chicken. Bluggghhh is what I say to chicken.

Filed Under: Dinner, Recipes · Tagged With: chicken, Dinner, Holidays, Thanksgiving

Pumpkin + Ginger

December 19, 2010 by Marci 2 Comments

I love to bake. It is one of my favorite things to do. Baking and “cooking” are different, and I enjoy the flavors and exact-ness of baking more. I actually find it relaxing and stimulating to the mind, especially now that I take pictures of what I bake. Food photography is becoming a fun new hobby, and so fun to think about food by telling a story through photos. I hope these pictures make you want to lick your screen or want to break off a corner of this bread.

Recently, I baked for fun with no one in mind to eat my treat. After two days, I sliced up this loaf and froze it for future breakfasts.

If you aren’t familiar with the food blog site called Oh She Glows, you should bookmark it. Angela is in Canada, and a vegan home bakery owner, and also a beautiful food photographer and chef. I printed this recipe over a month ago, but just now made it. She calls it a Pumpkin Butter Swirl Butternut Pecan Bread, but I made a few modifications, and mine came out more like a Pumpkin Gingerbread Loaf.

Here were the changes I made to her original recipe, linked above. All measurements and instructions were the same, but I subbed ingredients for what I had in my kitchen. I always think you should use what you have and not buy too many new things.

How many things can you change before a recipe becomes completely different? I would call my creation a Pumpkin Gingerbread Loaf.

I used whole wheat flour, not spelt.
I used one egg, not a flax egg (and therefore unveganized it).
I used canned pumpkin, not butternut squash.
I used canola oil, not melted coconut oil.
I used cloves and maple syrup.
I used orange marmalade instead of pumpkin butter.

Dry ingredients

1 2/3 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
3/4 teaspoon ginger
3/4 teaspoon baking powder
1/2 teaspoon nutmeg
1/8-1/4 teaspoon ground cloves

Wet ingredients:

1/2 cup pure maple syrup (honey might work)
1 cup canned pumpkin
1/4 cup canola oil
1/4 cup apple sauce
1 egg

To stir in:

3/4 cup Pumpkin Butter
1/2 cup pecans or walnuts, chopped and toasted if desired

Directions: Preheat oven to 350 F. Line a loaf pan with parchment and then lightly grease with oil. In a large bowl whisk together the dry ingredients. In a medium sized bowl, mix together the wet ingredients. Add wet to dry and stir well until fully incorporated. Be careful not to over mix. You want to stop stirring just when it comes together. Fold in the nuts.

Pour half the batter into the pan and spread out with a spatula. Take half of your pumpkin butter and scoop out onto the middle of the pan (see below). Now grab a spoon and swirl the pumpkin butter all around (see below). Now take the rest of the batter and pour over top. Spread around with spatula to smooth out. Now take the rest of your pumpkin butter and scoop onto top and swirl throughout the batter.

Place the pan into the oven preheated to 350F. Bake for approx. 50-55 minutes. The bread will very slowly bounce back when pressed with your finger. Allow to cool before removing from pan for about 30 mins. Makes enough for 8-10 slices.

Combining dry ingredients together.

Pouring wet into dry.

With parchment paper lining a loaf pan, pour in half the batter. Then a layer of swirled pumpkin butter (I used marmalade).

Then more batter and nuts on top.

This bread was so good. It tasted like fall + winter. Perfect for middle of December when fall turns into winter. It was like a pumpkin pie met a gingerbread man and transformed into this bread loaf. It was soft. It was gooey. It was sweet and savory. It was awesome. Have I convinced you to make this yet?

The jam oozes out the rear of the bread. It hardened throughout once cooled.

I loved the spices in the bread–all things used to make gingerbread, so I had them all on hand from my cookies. I also liked the gooey middle layer that was a little surprise when you bite in and some added tang of orange. The nuts on top gave it a nice crunch (I added that on top instead of more pumpkin butter), and the whole wheat flour made it rise much more than the original recipe using a denser spelt flour.

I loved this bread and will definitely make it again.

Do you stop using pumpkin once Thanksgiving is over?

Filed Under: Breakfast, Recipes, Snacks, Thanksgiving · Tagged With: Baked goods, Hanukkah/Xmas, Holidays, Thanksgiving, vegetables

Odds and Ends

December 15, 2010 by Marci 4 Comments

I had planned to show off some banana nut muffins on the blog today, but our kitchen had a plumbing issue and I couldn’t bake. How terrible!

So instead, I have two product reviews of pumpkin related foods I’ve tried lately. I’m still on a pumpkin kick.

But first–a foot trick:

For the past month or so, my left heel has been sore. It started before the half marathon and hasn’t let off. It’s not terrible, but it’s noticeable. I googled “foot heel pain” (because Google is smart) and realized that it’s probably plantar fasciitis acting up. That is the reason I wear orthotics in my shoes, and it’s just being cranky. The treatment is to rest, but that’s boring and I’ve been taking it easy with a lot of yoga and not running. It was also recommended to roll my foot on a golf ball or tennis ball. Amazing! I highly recommend you roll your heel, arch, ball, sides, etc. on a golf ball. It made an immediate difference when walking.

Nature’s Path Pumpkin Flax Plus Granola

I bought this granola to add to oatmeal or cottage cheese, and it is crunchy and sweet, although I don’t think it tastes much like pumpkin. Granola is usually high in calories and fat, and this was no different. For 3/4 C, it has 260 calories and 10 g fat, 6 g protein, 10 g sugar. It’s not great for you, and not a great addition of nutrients, just good tasting in moderation. I don’t know if I would buy it again besides for the taste because it’s so high in calories and fat. Grade: B-

Stonewall Kitchen Pumpkin Butter

I have been using this pumpkin butter on a variety of things, like toast, apples, muffins, etc. It is low in calories and similar to a jam in nutritional info. The color is a pretty burnt orange, and it also goes great with peanut butter on a sandwich. The stats are for 1 tablespoon: 30 calories and 6 g sugar. So it is a little better than a jam. I recommend it to add a little pumpkin flavor to whatever you’re cooking. Good anytime of the year. Grade: A

Have you tried anything new lately? Share it here!

Filed Under: Product Reviews, Thanksgiving · Tagged With: Product Reviews, Thanksgiving

It’s Half Marathon Week!

November 28, 2010 by Marci 12 Comments

Welcome back from Thanksgiving. I wrote about our trip to San Antonio here and here. It was nice to spend part of the weekend with my family and part with Jeffrey’s back in Houston. And see friends and shop too!

This week is very busy–there’s another holiday! We have Hanukkah, then we’re driving to Dallas for the Dallas Run the Rock Half Marathon! I can’t believe the week is here, and I hope my legs are rested and ready. I am still exercising but not really running. I know my legs can handle it, I just want to keep them happy. Maybe a short 2 miles, we’ll see. I will do two days of Crossfit like normal, then cross training of elliptical and maybe yoga one day. And nothing on Friday and Saturday.

I haven’t been checking the weather forecast yet. It’s too crazy around here between 40s and back to 70s.

I have a new article in CultureMap about local grocery store Rice Epicurean Markets. Check it out:

Rice Epicurean Markets Succeeds by Staying Small and Thinking Big

Squash with Farro and Dried Cranberries

This year I wanted to make something to bring to our family Thanksgiving. I saw a recipe in Everyday With Rachael Ray magazine using squash and farro and wanted to try my own variation on it. I was intrigued by farro, which is a grain that looks like barley and cooks in about 15 minutes on the stove. I heard it’s hard to find in regular groceries, or expensive if you can find it. But I found a large bag for $8 at Costco. I guess you’ll be seeing a lot of farro if we like it!

This dish makes a lot because squash are so big, and is a beautiful side dish, or would be great on top of a bed of spinach. It also is easy to transport because you can put it in a bowl, refrigerate, transport, and serve in the same bowl.

Mixed Squash with Farro and Dried Cranberries

Ingredients

1 1/2 C farro
1 butternut squash, cut in half and seeds scooped out (save them)
1 acorn squash, cut in half and seeds scooped out (save them)
3/4 C craisins
Parsley

Instructions:

For squash: In two oven safe baking dishes, place squash cut side down in 1/4 inch water. Bake on 400* for 40 minutes. They should be fork tender when you take them out.

Rinse and drain the squash seeds then place them on parchment paper lined baking sheet. Sprinkle with salt. Bake for 10 minutes at 400*. Watch them carefully so they don’t burn. Remove from oven, place in bowl to cool.

For farro: Rinse farro in strainer with water. Add to pot with 4.5 C water (ratio is 1 part grain to 3 parts water). Bring to a boil and cook for 15 minutes. Should have a little bite. Strain and set aside.

To combine: When everything has cooked and cooled, add squash to a large mixing bowl. Add farro, craisins, squash seeds, and parsley. Stir to combine. Add in salt and pepper (about 1 tsp each).

What’s your favorite song to run to?

Filed Under: Half Marathon, Thanksgiving, Vegetarian · Tagged With: culturemap, Half Marathon, Thanksgiving, vegetables

Thanksgiving in San Antonio

November 26, 2010 by Marci 8 Comments

Welcome to San Antonio for Thanksgiving 2010!

Here’s how the day went:

First, the weather was 85 degrees in the morning and I ran 4 (pain free) miles outside with my dad. It was hot and that’s not fun at the end of November! But I was very THANKFUL on this day for no pain. The half marathon is next Sunday!

Then later in the day, the temperature dropped in the 40s and the boots and sweaters went on!

We have Gogo dressed as a pilgrim (sorry for the blur), and Rome in her cute outfit.

Bananas and prunes for Rome. Doggies look on in wonder.

Lindsey and I play with Rome, new Longhorn hat for her.

Rome gets intrigued by Lily, they are about the same size and Lily is so soft.

Girl cousins. We currently live in Houston, Chapel Hill, Austin, and Los Angeles.

Appetizers on the couch. Football on TV.

Table decorations. It says “I am thankful for my sister Reagan.”

We almost had more pie than people. Apple, cherry, lemon, pumpkin, chocolate. Plus cookies, jello, fruit.

For dinner, we had salad, cranberry sauce, stuffing, sweet potato casserole, spinach casserole, turkey, meatballs, rolls, squash, mashed potatoes. Maybe something else? Don’t remember!

And butter in the shape of a turkey.

All the girls.

The dogs get turkey too. It was Lily’s first Thanksgiving.

Cousins.

That’s all for Thanksgiving 2010! We won’t be back in San Antonio for this holiday for two years. Sad. But have to switch off next time.

Filed Under: Thanksgiving, Travel · Tagged With: Thanksgiving, Travel

Pumpkin Loaf with Apricots

Pumpkin Breakfast Loaf

Thanksgiving Week Traditions

What I’m Thankful For

Thanksgiving Recipes

Sausage Stuffing

Sausage Stuffing

Apple Cranberry Sauce

Apple Cranberry Sauce

Pumpkin + Ginger

Odds and Ends

Nature’s Path Pumpkin Flax Plus Granola

It’s Half Marathon Week!

Squash with Farro and Dried Cranberries

Mixed Squash with Farro and Dried Cranberries

Thanksgiving in San Antonio

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Pumpkin Breakfast Loaf

Sausage Stuffing

Apple Cranberry Sauce

Nature’s Path Pumpkin Flax Plus Granola

Squash with Farro and Dried Cranberries

Mixed Squash with Farro and Dried Cranberries

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