Phew!

So Mom promised you a picture of my table . . . and here it is. She also suspected that my table was going to turn out to be an elegant sort of a situation, so I’m just going on record to say that I am using a canvas dropcloth from the hardware store as my tablecloth. Things can be only so elegant when you’re rockin’ the drop cloth.

I decided to do the obligatory cranberry jello in individual glasses this time, and slap some stickers on the side so that they could double as place cards. However, I’m beginning to have the vibe that they look like small scented candles rather than anything edible. Cranberry jello scented candles. On the other hand, I don’t care.

At this point I’m ready to sit down and have a glass of wine with my husband before bed! I have a 25 lb. turkey sitting in a buttermilk brine, I’ve made about 2 gallons of turkey broth to use in everything tomorrow, the cornbread is drying out for the dressing, the pie crusts are in the fridge, the spinach dip and deep fried cashews are ready for the Axis and Allies festival before dinner, and I don’t remember what else I got finished but I’ve crossed everything off my list that had to get done yesterday and today! Best of fun to all of you tomorrow!

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11 Responses to “Phew!”


  • Lovely table, and in the background of the second picture, it would appear that you even got all the cushions on your sectional sofa re-covered. Was that also on your do-list?

  • Beautiful!

    I can’t remember if your goose was taken at Thanksgiving or Christmas, while you were in England… But here’s to knowing that the turkey in the buttermilk brine will have a much more satisfactory ending for you all! Cheers!

    Happy Thanksgiving!

  • Cranberry scented candles! Ha! Ha! Your table looks great!

  • Oh! How very Lovely! Glorious really. Happy Thanksgiving!!

  • That looks really nice! Love the colors of the flowers and jelly. We don’t have thanksgiving in Australia, but we should! We can always be more thankful.

  • I totally thought they were candles! The table is beautiful, though. Happy Thanksgiving!

  • Deep fried cashews! I’ve never heard of that before… could you post a recipe or link to one?

    Your table is beautiful, I hope you all have a fantastic time around it.

  • Beautiful!! Can you tell us about the roses and votives? The votives look like plastic cups…but amazing!

  • Howdy and Happy Thanksgiving everyone! Quick drive-by answers to some questions!

    Sara – yes! Finished! How lovely of you to notice! I finished it yesterday afternoon as a matter of fact. Finally got the deed done.

    Cheryl – I cut a bunch of laurel from my sister’s yard and made a garland to go down the middle of the table. Then I put roses into those little individual water holder thingies for corsages, and worked them into the garland. Threw some lemons in for good measure. The votives are actually little milk glass juice glasses I got from Goodwill a while back, and usually my kids use them to drink out of but I commandeered them for the centerpiece.

    Franci – the deep fried cashews are totally awesome, and not too dreadfully difficult either. Here’s the recipe:

    For the nuts:
    1 lb. raw cashews
    1/2 c. sugar
    salt for sprinkling

    Spices:
    1 whole star anise (if broken use 6-7 “points”)
    1/2 tsp. ground cinnamon
    1/2 tsp. coriander seeds
    1/2 tsp. Szechwan peppercorns
    1/4 tsp. fennel seeds
    4 whole cloves
    1/8 tsp. cayenne pepper

    Finely grind spices in a spice or electric coffee grinder. Set aside.

    Heat a pot of oil to 365 degrees – oil should come several inches up the side of the pan. Meanwhile, bring a pot of water to boil over high heat. Add cashews to the water and cook for 1 minute – the water does not need to return to a boil. Drain in a colander – do not rinse. Immediately toss with the sugar until the hot water melts the sugar and forms a glaze. In one or two batches, deep fry the nuts until golden – about 3 minutes-ish. Transfer to an unlined baking sheet to cool. Once cooled, transfer nuts onto some paper towels to blot up excess oil. Place nuts in a bowl. While tossing, sift the spice mixture over the top through a wire mesh sieve – discard any hulls. Season with salt. Serve!

    They can be prepared up to one week ahead and stored in an airtight container at room temp.

    Enjoy!

  • Bekah,
    My family loves reading around the Christmas tree. I was wondering if you would re-post here the PKs short story you wrote in Credenda years ago. I could find the Night of the Young Marrieds but not that one. Thanks for blessing us with your stories.

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