Our Thanksgiving preparations have been underway since the weekend when I roasted three sugar pie pumpkins. Today I made pickled grapes with cinnamon, and pickled carrots with thyme, garlic, and shallots. I have also made my pie dough, prepped the beets for a roasted beet appetizer, and made both a traditional cranberry sauce, and a bright raw cranberry relish.
I am supposed to be making the sweet potato pudding too, but have possibly forsaken my easy, sweeter-than-the-pie sweet potato pudding recipe. I’ve been making it for at least two years and it’s hard to turn your back on tradition.
We will of course be recapping the full Thanksgiving event, but for now Brian and I want to wish you and yours a very happy Thanksgiving.