This year, my family hosted Thanksgiving dinner, and it was quite a feat. My parent's house is still undergoing remodeling, which basically means we were working with an improvised kitchen. The kitchen counter tops are old doors placed on top of the cabinets. If too much weight is placed on one side, the door might pop up like a seesaw. Despite the obstacles, we managed to pull together a fantastic meal.
The table was set for about 24 people. This year we experienced assigned seating due to the arrangement of the food on the table according to dietary restrictions. Even though I find assigned seating a little weird, probably because it reminds me of grade school, it was oddly comforting to see my name on the table.
Running around, entertaining, cooking, and taking pictures was quite hectic, and unfortunately I was not able to capture all of the food available.
The turkey is always raised by a family member, and was 30 lbs this year. I remember, one year the turkey was so big we had to rip off its legs, and tie them to its side so it would fit in the oven.
My father always complements the turkey with a side of honeyed ham. The salad below was a wonderful adaptation of the kale and brussels sprouts salad from last years thanksgiving, which I have mentioned in a previous post. This year, Piper and Laura, added pomegranate seeds, and it made all the difference.
Monique, Laura, and Piper arrived with these amazing veggie tarts with mushrooms they foraged themselves. They were absolutely beautiful, I felt guilty eating them. On the left you get a glimpse of my vegan sweet potato dish. Unfortunately, I did not get any good pictures of the dish, but I will post the recipe soon. It was a fantastic vegan side that everybody loved.
Some friends of the family brought a vegan couscous salad. I never thought I would have a half vegan Thanksgiving, let alone enjoy it.
Since we have never been able to get dinner on the table on time, several guests bring appetizers throughout the early afternoon. My aunt Jen always makes an amazing baked bree topped with jam. As you can see from the picture, we aren't the most organized chefs, but we get the job done.
A little before dinner, while the sun was still warm, the kids went for a horse back ride out by the barn. Their excitement infected all of us. Family can be a little intimidating at times, but Thanksgiving is by far my favorite holiday.