We really changed things up this year for Thanksgiving since our daughter Katy and her hubby Esau hosted both families for the big day. They recently moved into their first home and were delighted to have enough room for everyone. They were gracious hosts and we had a lovely time!
Katy made all of her side dishes plant based/vegan friendly including the family favorite Sweet potato casserole, stuffing, mashed potatoes and Green Bean Casserole. She subbed Earth Balance vegan buttery spread where needed and vegetable broth instead of chicken broth. The gravy was Happy Herbivores Everyday Gravy made with portabella mushrooms.I brought some lovely Cashew Loaf Muffins with a delicious Red Pepper Cheeze Sauce. The recipe is for a loaf but I baked it in a muffin tin for 20-25 minutes. We also enjoyed dessert which I forgot to get a photo of but Katy made the yummy Applesauce Ginger Cake with Maple Glaze. It’s super moist and delicious. We went for a walk in their neighborhood late afternoon before enjoying the dessert. It was a fantastic day!
I keep thinking I need to get a post up, but everyday there is so much that needs to be done. We had no idea how busy we would be after hubby Tom retired. Earlier this month I was in Nebraska visiting my parents, brothers and friends. It was wonderful but ten days flew by in a hurry.
I encouraged my parents to consider coming to California for Christmas and stay longer to get out of the cold Midwestern weather. They decided to take me up on the offer so we are super excited to have family coming for the upcoming holidays.
With the activity level what it is around here these days I don’t know how often I will posting. I find that posting on Instagram and facebook is much easier and quicker and I tend to go that route more often these days. Feel free to follow my Nutmeg Notebook Instagram and facebook page to see what we are eating and what we are doing.
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