This was my breakfast this morning: I made gluten-free pumpkin pancakes with — cranberry sauce. I started Thanksgiving early.
I made cranberry sauce for the first time a few days ago with fresh cranberries that were in my Field Goods bag this week.
It was so easy to make, just add water and sugar (or Xylitol) and cook it, that I won’t ever buy cranberry sauce in the store again.
I have been eating it like fruit preserve – which it basically is. Last night I had it on crackers and Gorgonzola. So good!
What are you doing this Thanksgiving day?
L is practicing his violin a very short 10 minutes, and I’m finally going to wipe down my old desk with Restor-A-Finish and rearrange my office to make it more of a crafting room after sending this post.
We might go for a hike, and then I plan to make these easy mini pumpkin pies — I happen to have all of the ingredients in the house.
I never buy condensed milk, but last week I bought a can, just to have in the pantry. Well, I guess it was meant to be that I need it for this recipe!
We’ll have Thanksgiving dinner at Grandma’s house, like every year. Thirty people in her little house is always a lot of fun. I’m mostly looking forward to her creamed onions.
I hope you get to spend Thanksgiving with family or friends. And if you have cranberry sauce left over – have it with pancakes for breakfast!
Need some last-minute Thanksgiving decor ideas? Here are seven:
What are you thankful for this year?