We have to drive five hours to our Thanksgiving feast – and we are responsible for the cranberry sauce, wines and all of the desserts! It was nearly an all day cooking experience.
Several weeks ago I cooked down a couple of pie pumpkins and today some of it became desserts. My nieces and nephews love pumpkin pie, my kids love pumpkin pie, and so do the rest of us. Figuring my one pie plate wasn’t quite enough, I decided to make some smaller pumpkin tarts to bring too. My daughter made the crust over the weekend so all I had to do was roll and cut.
Couldn’t have just one kind of dessert, so I also made cookies:
All of the Christmas gifts for my nieces and nephews are wrapped, ribboned and labeled to bring with us. My mother graciously stores these gifts so if we don’t make it over on Christmas the kids still get their presents despite our absence. The College Cellars Muscato and our Cassis wine are in the cooler with the home-made cranberry sauce. A quick look at the pass report shows Snoqualmie Pass to be clear and dry – good for us.
Nourishing dinner and a bath full of epsom salts later; I am ready to get to bed before our early morning departure. There are no complaints, I have so many wonderful blessings in my life and we will visit with some of them tomorrow.
Wishing everyone a very happy and healthy Thanksgiving!