Our Thanksgiving Table

We’re in full scale planning mode for Thanksgiving over here! Hubberman has purchased the turkey, I’m gathering ingredients for our side dishes, and I’m putting the finishing touches on the Thanksgiving decor around the house.

I thought I would share our Thanksgiving “tablescape” (and the little helper I had as I was arranging things.)

Autumn Table

Autumn Table

Autumn Table

Cat Centerpiece

Hope you have a wonderful Thanksgiving next week!


Pumpkin Pie

It’s the final day of Thanksgiving Prep Week, and what better way to finish things off than with dessert! This is a classic pumpkin pie recipe that I have had in my collection for at least 20 years. I tweak it a bit for my hubberman’s tastes (he hates nutmeg with a burning hot passion.)

Pumpkin Pie

  • 1 (9 inch) unbaked pastry shell
  • 1 (16 oz) can of pumpkin puree (about 2 cups)
  • 1 can of sweetened condensed milk
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg (I usually leave this out)
  • 1/2 tsp salt

Preheat oven to 425 degrees. In a large mixing bowl, combine all ingredients (except the crust!) and mix well. Place pastry shell in pie plate and pour pumpkin mixture into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 to 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool and serve.


No-Cook Cranberry Relish

Welcome to day three of Thanksgiving Prep Week!

This recipe goes back a long way. It was 1994. I was engaged to Hubberman (I guess he was “Fianceman” then,) still living with my folks, planning a wedding, and preparing for life as a married woman. One night, in a particularly frenzied display of neuroticism, I came to the frightening conclusion that I didn’t have nearly enough recipes in my personal arsenal. All of a sudden I was panicking – how would Fianceman and I survive if I didn’t have a recipe box bursting with recipes?? I began frantically pouring over every home and cooking magazine I could get my hands on, clipping like a mad woman. This recipe was one the fruits of this neurotic labor.

Sure, my fears were unfounded and a wee bit over the top. What I didn’t realize then was that it takes time and effort to accumulate a collection of tried and true recipes. All of the recipes I clipped back then are still in my collection, but many have never been prepared. This one is an exception.

I made this recipe that very same year on a trip to New Jersey to celebrate Thanksgiving with Fianceman’s family. I’ve been making it ever since. I’ve made it enough years now that Thanksgiving just isn’t the same for me without it.

No Cook Cranberry Relish

No-Cook Cranberry Relish
Adapted from a recipe clipped frantically from Good Housekeeping Magazine

  • 1 bag cranberries
  • 1 can halved, peeled apricots in heavy syrup
  • ½ cup(s) (about 4 ounces) pitted prunes
  • ¼ cup(s) sugar or sweetener of your choice (I have used agave and honey with great results)
  • 1 teaspoon(s) grated peeled gingerroot (sometimes I use a 1/4 tsp of ground ginger in a pinch)

1. In food processor with knife blade attached, blend cranberries until coarsely chopped (or with knife, coarsely chop cranberries on cutting board); remove to medium bowl.

2. Drain syrup from apricots into bowl with cranberries.

3. Place drained apricots and prunes into the food processor and blend until smooth. Add to bowl of cranberries.

4. Stir apricots, prunes, sugar, and ginger into cranberries. Cover relish and refrigerate at least 1 hour. (it’s even better if it sits overnight.) Serve relish with roast poultry or baked ham.