Giving Thanks
Thanksgiving this year was smaller than usual, but a lot more work due to my mom and I deciding to cook almost everything from scratch. Woo hoo! It was fun and tasty. We tried to make everything from local and organic whenever possible. Our menu included:
- Heritage local organic bird (I don't eat meat, but the rest of my family does) - 29 1/2 lbs.
- Wild rice stuffed acorn squash
- Cranberry ginger relish (I had no idea it was so easy!)
- Creamy pumpkin penne
- Mushroom stuffing from scratch
