The kitchen is clean, the leftovers are packed away, and the wine bottles are being recycled.
It was such a pleasure to gather around our table in the presence of great company for stimulating conversation, delicious food, and drinks. As rhythmic beats played throughout the house, we cooked our hearts out. As planned, the menu came together very nicely: a crisp Green Salad, Three Cheese Mac and Cheese, Spicy Cabbage, Sautéed String Beans, Sautéed Kale, Baked Tofu, Teriyaki Seitan, Sexy Jasmine Rice, Fried Fish, Candied yams, and Cranberry Sauce. For dessert: Sweet Potato Pie and Toffee Blondies (made by Evelyn’s Kitchen) and homemade Apple pie. To drink: red and white wine, Martinelli’s Sparkling Cider.
The table was set with succulents, candles (floating and tea lights), and harvest bouquets. We used two eco-friendly disposable plates; the Chinet square design in white (for the first course) and the Eco Party square design in green (for the second course). The finishing touches fell from the trees earlier in the day; fresh fall leaves cleaned and inscribed with the names of our guests – then tied to recyclable napkins that secretly concealed the silverware.
We look forward to sharing our recipes with you and hope that your Thanksgiving was as enjoyable as ours!