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Saturday, October 31, 2015

#Thanksgiving Ideas

 I'm in a celebratory mood as tomorrow is November 1st! I love this time of year and all the happiness it brings. The leaves have turned and are now fluttering to the ground. The air is a little more brisk in the mornings. My mums are still alive and hanging on for another few days before a freeze surely comes. This is a time of cozy evenings and planning for the holidays.

Pottery Barn Kids always has a beautiful display set up in their stores. I had an email to save 25% off an order recently and so ordered these plates for the kids' table.


$6.50 each @ Pottery Barn Kid
potterybarnkids.com


I loved this banner, too.

Pottery Barn Kids
potterybarnkids.com





Their Thanksgiving kids' table gives me a lot of inspiration.


www.potterybarnkids.com




Do you like to dress your little ones in something special for Thanksgiving? I always did, too.




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www.oldnavy.com

www.oldnavy.com

www.oldnavy.com







Pinterest

Wouldn't you love to walk down this sidewalk? (Pinterest)




If you are looking for a side dish for this year's meal, this was a big hit at our house last year. It is Ina Garten's Brussel Sprouts with Pancetta. My daughter, Caitlin, prepared it. It was delicious!


Her recipe is as follows:

Ingredients
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
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Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

2012, Ina Garten, All Rights Reserved



Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html#lightbox-recipe-video?oc=linkback



Happy November to each one of you! May you have the most blessed holiday season this year.

Linking up to:  impartinggrace.com

6 comments:

  1. If only I could win the lottery to buy all the things that PB entices us with. ;)

    We love brussel sprouts.

    ReplyDelete
    Replies
    1. Her recipe is really good!
      I know, Pottery Barn always gets it right:)

      Delete
  2. Kathy,
    Oh, yes, dear friend. . .I always "dressed" my sons in adorable outfits for Thanksgiving!!!
    One year we all wore black dress slacks, the boys wore gray pin tucked shirts with black bow ties,
    while "Mr. Ed" and I wore white pin tucked shirts with black bow ties.
    The following year we all wore denim with plaid shirts and vests!!! What memories!!!
    Thank you for sharing all your lovely photos, recipe and thoughts on Thanksgiving!!!
    Fondly,
    Pat

    ReplyDelete
    Replies
    1. Thank you, Pat. I always enjoyed dressing my little kids for Thanksgiving, too! But they aren't little anymore. You're right...those are precious memories!

      Delete
  3. Great ideas, Kathy! Thanks so much for joining Grace at Home--I'm featuring you this week!

    ReplyDelete

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