Gratitude

Happy Thanksgiving!

We've got our turkey in the oven and we're watching Love Actually and drinking coffee. I love holiday mornings, in jammies and fuzzy socks, cuddled up as heavenly smells waft through the house. Lots to treasure. Have a delicious holiday, friends! xo

Thanksgiving Cocktail - Cranberry Margaritas

Wine flows pretty liberally during our Thanksgiving dinners, but I thought it would be fun to sip on a signature cocktail and offer one to our guests while the food is being prepped this year. I wanted to serve Spiced Dark & Stormys (Spiced Stormies?) but Flavio reminded me not everyone loves the ginger/rum concoction like I do, so we decided to go with a safer choice - cranberry margs. I like that we're serving a classic cocktail, but also making use of festive cranberries, which I'm a sucker for this time of year. The prep is a little more daunting than a regular old 'rita, as you have to make and chill the cranberry jam component beforehand, but then you can just leave it in the fridge to have ready for any holiday guests that pop by.

I modified the original recipe from Bon Appetit as I like my drinks less sweet - i.e., I think cranberry should be tart and the original BA recipe is cloying. Also, the original recipe makes enough cranberry jam for 4 - so I tripled it. We mixed up a test batch tonight - um, strictly for quality control purposes - and really enjoyed our version. Here's how we did it.

CRANARITAS
Adapted from this recipe

Make enough cranberry jam for 12 servings (keeps up to 5 days in the fridge).

12 oz. fresh cranberries
1/2 cup sugar, to taste
6 tablespoons orange juice
3/4 cup water
3 teaspoons orange zest

Bring cranberries, sugar, orange juice and water to boil in a medium saucepan; reduce heat and simmer until thick and jammy, stirring occasionally, 30 - 40 minutes. Mix in orange zest and let cool.

Cranarita - for 1

1 1/2 oz. tequila blanco*
1/2 oz fresh squeezed lime juice
1 oz. orange juice
2 Tbsp. cranberry jam

For each marg, combine above ingredients in a cocktail shaker filled with ice. Cover and shake until the outside is frosty, about 30 seconds. Strain into glasses rimmed with lime and Tajin (or other spicy chile-lime powder) and filled with ice. Enjoy!

*We like the Zapopan Tequila Blanco from Trader Joe's. It's not for sipping, but is perfect for cocktails, and it's cheap!

*Cranaritas - for 12

3 3/4 cups tequila blanco
1 1/4 cup fresh squeezed lime juice
1 1/2 cups orange juice
1 1/4 cup cranberry jam

Combine all ingredients in a large pitcher and stir well. Refrigerate until ready to serve. Our shaker lets us serve about 2 drinks at a time. Shake 2 and serve, then shake and serve 2 more...

FYI: The jam tends to get stuck in the shaker, so you may have to spoon some of it out between pours.

*NOTE on my fuzzy math: Math was never my strong point, so Flavio helped me work out these party-sized calculations.We'll be making these Thursday, and I may need to make some adjustments to the for-12 measurements. Stay tuned...

*UPDATE Dec. 2 - I have no idea what measurements we used. We just tasted as we went along - which is dangerous. To make things easier, we squeezed a bunch of lime juice and chilled it before guests came over, and then just put drinks together in our shaker 2 x 2. Use the above fuzzy math calculations at your own risk. :)

{Top photo via, other photos mine}

Holiday Essential: Return-address stamps

Ok, essential it is not. But fun it is! Last week we got our holiday cards in the mail, and I realized a return-address stamp would make addressing all those greetings faster and easier. I ordered a return-address stamp, it came today, and I've been stamping away. Is it weird that this gives me a thrill? It's the little things, I guess. I can't wait to mail our rent check.

Weekending

Flavio is on vacation and I wish I was, too. He's over there lounging with wine and that air of relaxation and peace that comes with knowing you have time off in front of you. Lucky man. I have more grading to do tonight (gripes), so this will be a quick post. 

We had a fantastic rain and lightening storm on Friday night so we picked up Indian takeout, lit our fireplace and cuddled up to watch This Is 40 (stupidly funny and likable) and finally saw The Best Exotic Marigold Hotel (which I wanted to love but think it was too hyped and I was left somewhat disappointed).

Saturday morning we went for brunch, and then we both worked.

{mimosas and too much food)

Saturday night's Mystery Date took us up to Mira Mesa for fantastic Thai food and then for an evening of cosmic bowling! I haven't been bowling in ages, and we had so much fun drinking cheap beer and watching Flavio get strike after strike (and me finish with gutter ball after gutter ball:).

 {selfie, date night}

{kingpin}

Today we slept in, went for coffee and then hit up a bunch of grocery stores, stocking up for Thanksgiving.

{easy like Sunday morning}

{silly latte}

So happy it's a short work week ahead.

Made me laugh.

This is so me.

Happy Friday! :)

Thanksgiving - 2013 Blueprint

{last year's turkey in progress - named David Hasselhoff for his golden physique}

We're one week from Thanksgiving and I am in major planning mode. We're hosting again this year and while I'm usually the one who does most of the cooking, I am working long days Mon - Wed of next week so Flavio gallantly volunteered to do most of the labor. (He's a great cook but I'm not sure he realizes how much work this actually is? Eek! But I'll be home in the evenings to help, if needed.)

My Thanksgiving planning usually involves a paper system with lots of notes and scheduling which I decided to partially transfer to my blog this year. It will be convenient to look back next year for reference without having to keep a bunch of stained recipes in a binder. But also, I love how Thanksgiving planning is a little snippet of life, something personal to me, and I want to record it here for that reason, too. This is not to say I don't still love paper planning. In the 1960s, my Grandma Mary mailed handwritten family recipes around to her seven children and they are treasured family heirlooms - Is there anything more personal than the handwritten notes someone has recorded about the food they've made? And for my birthday this year, my friend Chris baked his family's pumpkin roll and then sweetly passed the dessert and the recipe on to me. These are the most special gifts. Anyway, I digress. Some old fashioned paper planning and some newfangled digital age blogging for the Thanksgiving Blueprint this year - with most of the instructions to be passed on to my saintly husband.

The following may not be helpful/interesting to anyone but me, but here goes.

Step 1: PLAN YOUR MENU / DELEGATE FOOD TO GUESTS

Cider-Brined-And-Glazed Turkey (the best recipe - I have made this for years & won't use another)
Apple, Sausage, and Parsnip Stuffing (outrageously good - Flavio hated stuffing until this recipe)
Mashed Potatoes - Flavio's mom is bringing
Yams - Flavio's mom is bringing
Cranberry Sauce - buy pre-made at Trader Joe's
Clinton Beans aka Green Bean Casserole with Gruyere and Criminis
Dinner rolls - my mom is bringing
Double-Dutch Mac and Cheese with Chard
Pumpkin Pie with Spiced Whipped Cream
Apple pie - my mom is bringing
Wine - red, white, sparkling - various guests are bringing
Beer
Coffee
We're thinking it might be fun to do a signature cocktail this year? Maybe a Spiced Dark & Stormy (!)


Step 2: MAKE A LIST & GET YOUR GROCERIES

I hit up three stores for groceries and I try to get all my groceries in my fridge/pantry by Monday.

We do Whole Foods for their free range turkeys.

Trader Joe's for butter, whipping cream, eggs, Italian sausage, cranberry sauce, green beans, macaroni, cheese, Crimini mushrooms, chicken stock, bread, organic pumpkin, spices, and wine.

Then Vons for parsnips, celery, sage, sundries and gladware - if you're hosting, it's a nice touch to have extra gladware to pack leftovers for your guests so they can go home with goodies, and you don't have to worry about trying to get the containers back.


Step 3: MAKE A PREP SCHEDULE

I make a short list of things that need to be done for each dish and when I plan to do them. For example, I like to dry my breadcrumbs for stuffing and make and freeze my pie crusts on Monday, finish all chopping on Tuesday, make pie fillings and bake on Wednesday, etc. I cross the tasks off as I go. These are most of the tasks I'll be leaving to Flavio.


Step 4: CREATE AN OVEN SCHEDULE

Because we have one smallish, single oven, this dictates when dishes can be put out. I make an oven schedule worked around the turkey roasting time. Since the turkey needs to rest at least 30 minutes, I try to have him out of the oven right before guests arrive. As soon as I pull him out, I pop in two dishes - usually I bake the stuffing and re-heat the mashed potatoes, then warm the mac & cheese, Clinton Beans, and the dinner rolls. It's all kind of hectic - you don't even know what I'd do for a double oven.


HANDY TIP:

Before doing anything else, set your table. It will calm and focus you. Read more on my table-setting reasoning here.


DAY OF:

Get your turkey in the oven early and start the day with a breakfast focused on relaxation and light eating, i.e., mimosas and a yogurt parfait. This is so cheesy, but I always spend some time before guests arrive thinking about why I'm grateful, and before we eat, we each say thanks. While I love the gluttony and family time, my favorite part of this holiday is the chance to be thankful for our privileges and blessings. As Thanksgiving is at risk for becoming the kickoff for Christmas shopping, it's important to remember this is a day for appreciation and reflection... and for wearing your stretchiest pants. :)

A quick note on my birthday...

I always feel so different on my birthday, even though I got up early, taught all day, unjammed a photocopier, and went about my Monday as usual - inside, all day, things felt... special.

I usually spend my birthday making a mental list of all the goals I want to accomplish in the coming year but right now I want to quiet my inner planner and freeze time. The future will unfold itself. I love where we are in our lives; I love our teeny, cozy house where I'm greeted daily with puppy and husband kisses. I like that's it's just the three of us, for now. I feel thankful for health and employment and for all the love I have in my life.

So, with you - dear blog reader - as my witness, I am going to use this birthday to make a formal commitment to try to notice and savor all the little details and the big goodness of every day of this thirty-third year... and to be profoundly grateful that I get more time on this adventure called life.

Right now, we just finished a fantastic dinner by Chef Flavio and we're off to enjoy a walk under this auspicious full moon.

xo

{birthday cake at Island Prime}