Thanksgiving is just around the corner!

I've been holding out on posting for a couple of reasons. I've been a little busy with company but mostly I've been waiting and hoping that I would get the film developed that I've shot over the past week or two. Now, coming to the realization that it could take days, weeks or months for that to happen, I've decided to just talk about something other than how amazing life has been lately.

Okay wait, that wasn't true, I'm still going to talk about how awesome everything is but I wanted to share some pictures with you that are getting me super stoked about Thanksgiving! I already have 10,000 center piece ideas floating around. Usually I lean towards gaudy, shiny and wood. Sounds like a strange combo but it always works out. I'm considering something a little more simplistic this season with the addition of some sort of fun place card/object. Also, I'm getting excited about all the appetizers I want to experiment with!





Jeez! Okay, there are so many things that I want to talk about at the same time. I'm thinking about brussels sprouts and pumpkin cheese cake and the Berkshires. Isn't Fall just the best season ever? I hate spending it anywhere other than the northeast. Next year!

Anyway, here is a recipe for my favorite brussels sprout dish I've ever had. I plan on making this at least once over the holiday season. Unfortunately, I don't have any pictures of my own dish on hand but here is an image I found just to give you an idea of what you're going for... Enjoy!


Brussels Sprouts with Chestnuts
serves 4 as a side

2 tablespoons unsalted butter

3/4 teaspoon salt

1/2 teaspoon black pepper

1 1/4 cups water

2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)

1 cup heavy cream

2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled

Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes.

Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring.

Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

Stuffed mushrooms pictured above...

serves 4 as a side

• 12 cremini or button mushrooms
• olive oil
• sea salt
• 1 cup cooked brown rice
• 3 tablespoons feta
• 1 garlic clove, minced
• 2 tablespoons parsley, finely chopped
• salt and pepper

Preheat oven to broil.

Place rice, feta, garlic, and parsley in a bowl, stir to combine. Season with salt and pepper to taste. Set aside.

Remove all the stems from the mushrooms, discard or save and add to another meal some other day. I've found the easiest way to remove the stems is to grab the stem in between your thumb and pointer and middle finger, then give a slight twist and pull up. They come out much nicer than trying to cram a knife into their side.

Place them stem side down on a baking sheet and brush with olive oil. Sprinkle sea salt over the top and place in the oven about 4 inches from the top for about 2 or 3 minutes.

When they are done pull them out and flip them over. Fill with the rice mixture, this can get messy but just push it all in, and broil until the filling is hot, about 2 minutes. Serve warm from the oven.

Recipes courtesy of www.sogoodandtasty.blogspot.com and Epicurious.com
Centerpiece inspiration from www.twigandthistle.com/blog