This year’s Thanksgiving spread was one of the best: sweet, savory and plenty of leftovers. The weather was cool and breezy and the sunset was gorgeous. An absolutely perfect day to be thankful.
My mom was the hostess and in charge of the turkey and dressing. Topped with butter and Herbs de Provence, it was the best turkey yet.
Uncle Jerry is the carver extraordinaire and definitely gets presentation points.
Aunt Janie made two baking dishes full of her famous Mac and Cheese, which she also made for our wedding, and it was a hit. She was even kind enough to share the recipe.
Aunt Janie's Mac and Cheese
Ingredients:
16 oz. box of Ziti noodles
Velveeta cheese (1 pound block)
Sharp chunk cheese (16 oz.)
Extra sharp cheese shredded (1 pound bag)
4 eggs
1 1/2 coup of milk
2 sticks butter
Directions:
Boil noodles, drain and add Velveeta, chunk cheese, and butter. Mix well. Beat eggs and milk. Pour over mixture and combine. Add shredded cheese to top of mixture. Bake at 350 degrees for 45 minutes. Remove from oven so that it doesn't dry out and let stand before serving.
Having spent years and years collecting plates, bowls and serving pieces, the turkey table settings with leftover Harvest Festival pumpkins and East Palatka pine cones definitely set the scene.
Mike’s plate: 1 of 2.
Nana’s Homemade Pumpkin Pie and Cranberry Relish with apples.
Nana with two of her granddaughters, my cousin Devan and me.
So much to be thankful for.
Delicious food, loving family and lots of fun. Definitely a success!
I hope you had a wonderful Thanksgiving!
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