But it really was hard to stay in that state for long. Thanksgiving day was brilliant here. We went bike riding as a family, and had a really nice time with my extended family that evening. My dad helped me plant my my bulbs in the garden. I had a date night with my husband that included sushi and old friends. We decorated our beautiful Christmas tree. Four days were just jam packed with good stuff.
When the weekend got colder we shifted to a whole bunch of crafting and indoor play. Even my husband got artsy and made some wreaths, which I'll have to show you later. We're all definitely excited about spending our first holidays in our new/old house.
I had to snap a bunch of pictures of the little scenes of play that were happening around our house. It warms my heart especially because I made these fairy dolls last spring for my sweet girl's birthday. They've gotten so much mileage! They were definitely worth the effort. The book mentioned in this post is what I used to guide me.
Here's the dish I made for Thanksgiving, a secret recipe shared by the woman who catered our wedding. We begged her for it after the event, and it's something I take the time to make every year. I hoarded the leftovers and finished that bit off yesterday.
Butternut squash souffle
Butternut squash souffle
2 cups butternut squash, roasted, mashed
2 Tablespoon brown sugar
2 Tablespoon maple syrup
1 teaspoon salt
3 Tablespoon corn starch
Mix until smooth. (I use my handheld Cuisinart)
1 stick melted butter
1 1/4 cup cream
3 egg yolks
Mix with butternut squash mixture until smooth.
3 egg whites
pinch salt
Beat in separate bowl to soft peaks. Fold this into squash mixture without over mixing.
Bake in buttered souffle dish at 350 degrees for 1 hour.