Saturday, November 24, 2012

We are Thankful.

For Cheerios.
For our home.
For golf.

Can you guess who is grateful for each of these things?

Sweet Potato Bruschetta
(Recipe found here)
 Sweet Potato Bruschetta
1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallots
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (Optional)
2 ounces firm-ish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard
  1. Preheat oven to 450°F (hot!).
  2. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons.
  3. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece. The undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let them cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
  4. Meanwhile, prepare your salad. Chop your pecans well, mince your shallots, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese, or purchase crumbled goat cheese! If you got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture.
  5. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.
  6. When the sweet potatoes are done, scoop a spoonful of the salad over each round. Pour remaining salad dressing over top, to taste.
  7. Eat immediately. If you plan on making these in advance, and storing them overnight, don’t! I made the mistake of covering the cooked potatoes overnight, only to find the next day that they were wrinkly and slightly soggy. You can definitely prepare your salad ahead of time, and cut your sweet potatoes, just make sure to bake them the day you plan on serving them!

This year was probably the first year I felt comfortable enough in the kitchen to actually contribute to the Thanksgiving feast.  I made a couple of appetizers and two desserts!  Maybe next year I'll be brave enough to make something for the main course.  I don't know if I'll ever be ready to cook a whole turkey though.  Does that scare anyone else??

London really enjoyed her Thanksgiving Dinner!  She had turkey, sweet potato, and green beans!

Family pictures after dinner. I think this one is the winner. [Thanks Hopey, for being our photographer!]

I hope you will agree with me and the rest of America that the pies are the best part of the day.  We had four beautiful ones!
Carrie's pecan pie.

Melanie's oreo pudding pie

My pumpkin cheesecake.
My Chocolate Pie. 

This is Dan's favorite holiday, and I really love it too.  How great is it that we have a whole day to celebrate all the good things in our lives?  I'm so grateful that I have such great people to share the holidays with.  I'm grateful that my sister was able to come down and join us.  I'm grateful I was still able to see my family this month, even if it wasn't for Thanksgiving.  I'm grateful for the beauty of the earth.  I'm grateful for our home.  I'm grateful for a loving Savior.  I'm forever grateful to Him for my beautiful daughter and the best husband.  I'm grateful for so much more, but these are the big ones.


Chris and Paige Evans said...

Cheerios - London
Home - You
Golf - Dan

Nailed it :)

All of those pies look soooooo good! Seriously. So good.

7carrs said...

you did a fantastic job on your pies and appetizers! Someday you will feel confident enough to roast a turkey- until then enjoy having someone else do it!