Happy belated Thanksgiving wishes, my friends! My apologies for disappearing over the past few days, but I’m sure you understand what it’s like to have a house full of guests, dinner to cook and memories to make. Oh, and lots and lots of Fig and Walnut Stuffing to eat! Best. recipe. ever. I will have to share with you for 2013!
Our weekend started with a 5K Turkey Trot bright and early on Thanksgiving morning. Team Soulicious Life was a family affair that included myself, SoulDaddy, K-Bear, Mom Daly, my sister-in-law, Sharon, and her fiance, Nick.
Happy Thanksgiving week! How is your 30 Days of Giving Thanks going? I have found it to be such a powerful practice, and one that has helped me be more mindful of a daily moment of gratitude.
I’m putting the finishing touches on our holiday menu and gearing up for the family to fly in from Connecticut. After having hosted Thanksgiving for so many years now, SoulDaddy and I are a well-oiled machine, but I’m still thrilled to be off work for the remainder of the week – and utilizing daycare for two of those days I might add!
Yes, SoulMomma gets to enjoy a few days for herself. I’m sure that half of that time will be spent cooking and cleaning, but I’m still thankful for the change of pace and time with family. Continue reading →
Wow, can you believe it’s November already? As if being knee deep in pumpkins, fallen leaves and homemade bunny costumes isn’t fun enough, I’m getting excited for the family to arrive in town for another crazy fabulous Thanksgiving weekend.
Because Thanksgiving means pumpkin cheesecake. You see, I have so much to be thankful for in my life, but pumpkin cheesecake definitely tops the list.
I own a spring form pan and I take it out exactly once a year just for this dish. Pumpkin cheesecake is a staple at our Thanksgiving dessert table. Growing up back east, it was my favorite aunt who always made this autumnal-flavored decadence. Once I started celebrating the holiday out west, I knew I had to continue the tradition.
This particular recipe is adapted from one of my oldest and most beloved vegetarian cookbooks, Beyond the Moon. It’s incredibly easy to assemble and the ginger snap crust is amazing.
It’s a busy week. As I mentioned before, our contractor is finishing up construction this week, and the family starts rolling in tonight. Me, I’ve got some cooking to do!
With all the delicious dishes to get ready for the holiday tomorrow, I try to cook as many ahead of time as I can. Cranberry is always one of the first on my list as it will keep for days in the fridge. Every few years, I experiment with a new variation. This year, I tried a recipe from Brown Eyed Baker that I have to pass along.
The addition of apples, lemon, and orange give it a fabulous flavor and it was a breeze to make. Get the recipe here.
Now, with cranberry out of the way, it’s pumpkin cheesecake on my mind. Let’s just hope my contractor makes as good a progress as I am!