lame after age 50, and so does everything else, but I won't complain too much!)and we both love to cook, and have both been in charge of holiday meals for years. So, whose menu/recipes/traditions get to make it to the holiday table???? I'm opting to stay in the background for a change and have Thanksgiving at his place, but I had to make my red cabbage and the desserts, which are sugar free and no one else likes to bake, so that's a win for me. How do you all juggle the traditions? It's actually kinda nice to sit back and relax a bit about the preparations.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
fortunate predicament to have: I get to spend the holidays with my special man(boyfriend sounds so
- Thread starter angak
- Start date
Ang, my family is in Florida so I end up being a guest most years. I relax and try to join in on
their festivities. Although I will say, stuffing is my absolute favorite part of the meal and it's been a long time since I've had any that hit the sweet spot!
Nostalgia-wise, this year, I'm bringing Pilsbury Crescent Rolls to a gourmet group. smileys/smile.gif
It's been a blast seeing how others celebrate though. One time, I attended T-day at a friends and instead of breaking out the "good" china, they used plates the kids had painted over the years.
Last year, I was out on an island. We lost power and ended up cooking the turkey on the grill, and everything else on two pot-bellied stoves. One guest was from Germany and told stories about her family fleeing by foot across Eastern Europe in the freezing cold. Cooking by candlelight with an old-fashioned stove, listening to family stories from the old country, I have to say, that was my favorite Thanksgiving yet.
And if I did all the cooking, I think about those special moments I may have missed out on. Wouldn't trade them for anything.
their festivities. Although I will say, stuffing is my absolute favorite part of the meal and it's been a long time since I've had any that hit the sweet spot!
Nostalgia-wise, this year, I'm bringing Pilsbury Crescent Rolls to a gourmet group. smileys/smile.gif
It's been a blast seeing how others celebrate though. One time, I attended T-day at a friends and instead of breaking out the "good" china, they used plates the kids had painted over the years.
Last year, I was out on an island. We lost power and ended up cooking the turkey on the grill, and everything else on two pot-bellied stoves. One guest was from Germany and told stories about her family fleeing by foot across Eastern Europe in the freezing cold. Cooking by candlelight with an old-fashioned stove, listening to family stories from the old country, I have to say, that was my favorite Thanksgiving yet.
And if I did all the cooking, I think about those special moments I may have missed out on. Wouldn't trade them for anything.
I make pumpkin pie using the recipe on the Libby's can and use Splenda and fat free evap milk
using just 1/2 cup Splenda and 1/4 cup SF maple syrup, and add 1 tsp vanilla. It seems to bake up just fine. I would prefer using the real ingredients and full fat, but diabetics and weight watchers fill my table this year. Also, I made a top crust only apple/cranberry pie, once again using Splenda and some SF maple syrup as the sweetening. I still have to bake that one up tonight. It's an experiment, so I'll report back with a better recipe. I got the idea from the Pioneer Woman blog recipe of Nantucket cranberry pie, but changed it quite a bit by adding apple and a real crust for the top.
using just 1/2 cup Splenda and 1/4 cup SF maple syrup, and add 1 tsp vanilla. It seems to bake up just fine. I would prefer using the real ingredients and full fat, but diabetics and weight watchers fill my table this year. Also, I made a top crust only apple/cranberry pie, once again using Splenda and some SF maple syrup as the sweetening. I still have to bake that one up tonight. It's an experiment, so I'll report back with a better recipe. I got the idea from the Pioneer Woman blog recipe of Nantucket cranberry pie, but changed it quite a bit by adding apple and a real crust for the top.