Wow! Time flies by when you’re busy with the holidays! I promise I haven’t forgotten about you, in fact, I have several new projects to post in the coming days, including a dining room chair reupholstery project, a holiday banner, a clock, and some yummy recipes.
I had an amazing Thanksgiving. This year, I had a moment of temporary insanity, and decided to host Thanksgiving at our house, not just for my family, but also for my husband’s family. It was pure craziness. We have a tiny house (here is a picture of my tiny kitchen – try cooking Thanksgiving dinner for 17 in it without freaking out!) so it was a bit of a challenge, and we had to set up an extra table and chairs in the front room so that everyone would have room to sit and eat.
My mother in law brought Brussels sprouts. Now, I haven’t had Brussels sprouts since I was about 9 years old, and I’m pretty sure I hated them, and ate only what was necessary in order to be excused from the table. I was a little bit nervous about trying them, but they were amazing! She made them with bacon, walnuts and pomegranate seeds.
Here is a link to the recipe I think she used, except she added walnuts, too. Delicious!
How was your Thanksgiving? Any new or unusual recipes this year?
- 1 loaf of French bread
- 8 large eggs
- 2 1/2 cups of half and half
- 1/2 cup of maple syrup
- 1 teaspoon of vanilla
- 1/8 teaspoon of salt
- 1/2 teaspoon of cinnamon, divided
- 1/2 teaspoon of nutmeg, divided
- 1 ring of smoked sausage
- 3 tablespoons of sugar, divided
Cut (or tear) French bread and sausage into bite sized pieces – approximately 1 inch. Mix together and place in a buttered 13X9 pan. Whisk the eggs together with the half and half and syrup. Add salt, 2 tablespoons of sugar, 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Whisk until well incorporated, then pour mixture over the bread and sausage pieces, making sure all of the bread is soaked. You may have to use a spoon or your fingers to make sure the bread is well saturated with the egg mixture. Cover with aluminum foil and put in the refrigerator overnight.
When you’re ready to bake it, preheat the oven to 350°. Mix together the remaining 1/4 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1 tablespoon of sugar. Sprinkle over the top, and bake for 45 minutes to an hour, uncovered. Serve with maple syrup, or just the way it is.
Fall is here, which means it’s time for raking leaves, warm scarves and sweaters, cozy candles and delicious treats. Here are some amazing ideas and recipes for autumn:
Pumpkin Pie Croissants
Toasted Pumpkin Seeds
Decorating with Pumpkins
Glazed Pumpkin Spice Bread
Slow Cooker Corn and Potato Chowder
Pumpkin Cream Cheese Muffins
Spiced Pumpkin Mousse
Decorating With Pumpkins
More Decorating with Pumpkins
Chai Tea Granola
Pumpkins and Candles = Beautiful
Decorating with Candy Corn