Thanksgiving Eating and More

Going back to  work today was difficult; I won't lie.  Primarily because Thanksgiving is one of my favorite holiday.  It is almost better than Christmas, because I don't have to worry about presents.  I love a holiday that revolves around cooking.  However I always start my Thanksgiving with our cities 5 mile turkey trot and this year my daughter Sophie decided to join us.  Of course afterwards we always stop for coffee.  I've got to have my latte.  

We serve dinner around 6:30 so I have plenty of time to make dinner, grill the turkey and do any finishing touches.  Most of this menu I made ahead on Wednesday and earlier.  So yes I did make 3 desserts for 7 people and we ate everything over the weekend.

The table is all set for the meal.  I like to use my real silver and good china; it is Thanksgiving after all.  This year we served Beaujolais Nouveau and Chateau Ste. Michelle with dinner. 

Saturday I went to my indoor farmers' market and picked up some quail eggs.  My husband thought they'd be super cute on top of a steak for lunch.  They are so buttery and fragile.  

Of course what would the end of Thanksgiving be without making the start of the Christmas goodies? White chocolate covered pretzels are a family favorite.

I hope your Thanksgiving was filled with many things for which you are thankful.  

As always with love from the Midwest,

Beth 

Muffins for Madeleine

In the past I wouldn't have given a recipe for gluten free bread a second look.  Now that I have a daughter who needs to be gluten free, if I see something that might be good I give it a try.  I love the magazine Eating Well.  If you haven't looked through it's pages I highly recommend.  A couple of weeks ago I came across this recipe for pumpkin oat muffins.    They are quick and easy to make and can be made gluten free who needs to be completely gluten free.  The recipe calls for making oat flour in the blender.  That is super easy even without a Vitamix.  Please note that not all oats are free of wheat contaminants and need to say gluten free. 

Starting a month or so ago I found a local source for free range chicken eggs!  I pick them up weekly and if I'm lucky they are still warm.  They haven't been washed, so I just store them on my baker's table in my dining room.  They are delicious.

The recipe calls for either cranberries or chocolate chips.  In my mind there is no question.  I didn't have minis so I just chopped up some regular sized chips.  

The final product.  I made regular sized muffins and it only made 9.  I did cook them for a full 20 minutes even in my convection oven.  They stayed good for 5 days until there were no more.

I sent down a second batch to my daughter, and she loved them.  They didn't last long between her and her roommate.  

Bon Appétit!

and as always with love from the Midwest,

Beth