I love having fresh flowers in my house, and I thought Thanksgiving was a good reason to get some! Aren't they lovely?
We had a nice Thanksgiving this year, even if we couldn't make many of our favorite Thanksgiving foods. In a way, it was such a blessing. Instead of spending all day in a hot kitchen, I played with my children. Instead of being stuffed to the point of needing to unbutton my pants after dinner (Oh, don't act like you have never been there!), I ate a wonderful and satisfying meal with my family and friends and spent the rest of the evening playing a game, drinking coffee, and laughing a lot!
This year I brined my turkey. We are high class here, brining the turkey in a good ol' Thermos cooler.
With the turkey, I served mashed potatoes, gravy, roasted carrots, and roasted asparagus. A friend who ate with us brought cranberry sauce and pumpkin custard. It was such a wonderful meal. It was rich and comforting without being heavy. I've posted before about roasting my asparagus, but I've never roasted carrots before. I used the recipe that was on the Pioneer Woman blog last week, and these carrots were super. You should definitely make them!