Creamy Spiced Ginger (Mostly) Mocktail

by Sarah on December 27, 2014 · 0 comments

A transcription (as accurate as my memory will allow) of the conversation I had with The Professor about the development of this highly addictive, but not intoxicating, drink:IMG_5388 (1280x851)

Me: “So, I used some of your bitters.”

The Prof: “OK…”

Me: “Remember that Zevia #Cheersto campaign?”

The Prof: “No”cheerstozevia

Me (clearly not listening): “Well, after I dropped you off at the airport, I went to Whole Foods–obviously–and picked up the free Zevia. They had my two favorite flavors, so that was exciting, clearly. But then I needed to make a cocktail…or a mocktail.”

“I was all, ‘Hmmm maybe these two delicious flavors would taste good together?’ but I knew, deep down, that the cream soda is REALLY the best, you know?”IMG_5394 (1280x853)

The Prof: “No, I don’t.”

Me (again, not listening): “So mixed just about half the ginger ale in with all of the cream soda, and I was just going to add rum and call it a Dark & Misty or something to do with the cream but there is only white rum, so I guess that could have worked but then I looked for the little smidge of bourbon I thought I had but it was gone.”

The Prof: “I drank it.”

Me (same as before): “So THEN I was thinking I should add hard cider, but I thought that would be too sweet, most likely, and what’s the opposite of sweet?”

The Prof: “Salty.”

Me: “Salty! But, well, yuck. So I went with bitter. As in angostura BITTERS, because when I opened them up, I was smelling the holidays…’Hello, cinnamon and spice!’I shook a good bit into the glass, stirred in some apple pie spice, and bam!  So it isn’t really a Manhattan or any drink at all, but it certainly tasted delicious and mostly a mocktail.”IMG_5371 (1280x854)

The Prof: “Isn’t it all mocktail?”

Me: “Well, technically the bitters have alcohol as the first ingredient, so if we are going to be particular…”

The Prof: “I guess I’m happy for you?”

Me: “It may even help with my digestion! Ginger AND bitters!”

The Prof: “Right…”

Cheers! :)

IMG_5341 (1280x853)

Creamy Spiced Ginger (Mostly) Mocktail

  • 1 12-oz. can Zevia cream soda
  • 1/2 12-oz. can Zevia ginger ale
  • generous dash (or two) of angostura bitters
  • sprinkle of apple or pumpkin pie spice
  • dried cranberries and sliced apples, optional

Mix all ingredients in a glass or shaker. Stir or shake well. Imbibe.IMG_5353 (853x1280)

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Merry Christmas!

by Sarah on December 25, 2014 · 2 comments

…from Miss Smart and The Professor.IMG_20141216_185834_286 (914x1280)

 [Surprise! He's a gnome. :) ]

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Middle Eastern Tempeh

by Sarah on December 23, 2014 · 2 comments

I actually had a back-up plan for this month’s Recipe Redux.IMG_5464 (1280x853)

When I flipped open yet another long-neglected cookbook–Cooking Light’s Way to Cook– page 142 revealed Lamb with Dates, Apricots, and SaffronIMG_5181 (1280x853)

…which looked like a fun and flavorful dish that I would love, also meeting the current kitchen requirements of “do I have everything to make the recipe an adaptation of the recipe?”IMG_5454 (1280x853)

But I couldn’t be sure The Professor would “dig” due to the dried fruit in a savory concoction.IMG_5316 (1280x853)

The Professor was gone, however, so not only did I make the dish….I made it vegan. :) IMG_5288 (1280x853)

“Time and tempeh-ture from Nation’s Bank.”IMG_5291 (1280x853)

Easy as can be, featuring a not-too-sweet combination of orange, saffron, cumin, and coriander…IMG_5308 (1280x853)

…and for those of us who feel weird eating something that lacks the color green…IMG_5321 (1280x853)

…tastes great with Wilted Spinach Couscous.IMG_5401 (1280x851)

(Which is just a fancy way of saying “couscous stirred together with baby spinach.”)IMG_5459 (1280x853)

Middle Eastern Tempeh with Dried Fruit & Carrots

[Adapted from Cooking Light's Lamb with Dates, Apricots, and Saffron]

(Serves 4)

  • 1 16-oz. package tempeh
  • 1 tsp. Worcestershire sauce
  • 2 tsp. soy sauce or liquid aminos
  • 1/2 cup onion, chopped
  • 3-4 garlic cloves, minced
  • 1/3 cup orange juice
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. curry powder
  • 1/4 tsp. saffron,crushed
  • 1 1/2 cups vegetable broth (low sodium)
  • 1 cup thinly sliced carrots
  • 1/2 cup chopped dried dates, apricots, golden raisins (or any combination)
  • Wilted Spinach Couscous, for serving
  1. Crumble tempeh into a mixing bowl. Season with Worcestershire and soy sauce, stirring well.
  2. Cook tempeh over medium heat until lightly browned. Remove from pan and set aside.
  3. Return pan to burner. Add onion, garlic, and 2 Tbsp (or so) orange juice.
  4. Stir in cumin, coriander, curry powder, and saffron.
  5. Cook 3 minutes, scraping browned bits off of the pan, until onion has softened.
  6. Add browned tempeh and remaining orange juice to the pan. Cook 2-4 minutes.
  7. Add vegetable broth, carrots, and dried fruit. Stir well.
  8. Cover and cook until carrots are tender to the bite.
  9. Serve over couscous!
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Thai Tofu Scramble [Recipe Redux]

by Sarah on December 21, 2014 · 7 comments

I honestly thought about skipping the Recipe Redux this month–IMG_5249 (1280x853)

—despite the fact that the theme was a celebration of the 42nd Redux and the requirement of adapting a cookbook recipe would help me to actually, you know, OPEN my coveted collection.IMG_5175 (1280x853)

But, I’m leaving town Monday and didn’t want to have to think about purchasing a whole bunch of new ingredients. The solution? Find a recipe that appears on either page 42 or 142 for which you miraculously have all of the ingredients.reciperedux42

Or at least enough to say you made a “redux” of the original. :) IMG_5176 (1280x853)

The recipe I chose (or was chosen for me by the strange Ouija-like power of Jackie Robinson?) was the Chinese Tofu Scramble from Moosewood Restaurant’s New Classic cookbook.*

*Which, in another supernatural twist, Amazon has told me I purchased WAY back in February of 2009.IMG_5178 (1280x853)

[This was partially because it looked delicious, and partially because The Professor doesn't like tofu, but he was out of town, so I wouldn't have to work to convince him to try the Nasoya black soy tofu I'd purchased on sale a while back.]IMG_5194 (1280x853)

I’ve written about Moosewood before, and I honestly can’t believe I keep forgetting how easy yet incredibly tasty (in sound if not execution…as I wouldn’t know) the recipes are.IMG_5217 (1280x853)

Looking back, I have made a SUPER good Garden Vegetable and Tempeh Saute inspired by the restaurant, as well as a Feta-Ricotta Herb Dip, a Carolina BBQ Stew, and a Tunisian Chickpea Stew, so all I could think about as I flipped back through their cookbooks was I really should just stick to letting them direct my cooking from now on.IMG_5224 (1280x853)

Granted, I moved to Thailand from China–leftover green curry paste already in the fridge–but the process is the same, and the flavor is AMAZING.IMG_5281 (1280x853)

I’m pretty sure the sweet cooling combination of tofu and coconut milk may be a go-to for many future curries…

IMG_5270 (1280x853)

Green Curry Thai Tofu Scramble

Serves 2 (generously)

  • 1 cup sweet onion, diced
  • 2 Tbsp. minced ginger
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1-2 Tbsp. green curry paste, separated
  • 1 1/2 cups sliced yellow/orange/red bell pepper
  • 2 cups sugar snap peas
  • 1 16-oz. package firm tofu, lightly pressed
  • 1 cup light coconut milk
  • 2 Tbsp. Thai basil, chopped
  • 2-3 Tbsp. chopped cashews
  • brown rice, for serving
  1. Saute onion, ginger, and garlic in coconut oil over medium heat until beginning to soften.
  2. Stir in 1 tsp. curry paste and water.
  3. Cook 2-3 minutes, then add bell peppers and snap peas to the pan.
  4. Cover saucepan and steam/cook about 5 minutes.
  5. Meanwhile, mash tofu and 1 Tbsp. curry paste* together in a separate bowl.
  6. Once bell peppers and snap peas are crisp tender, add tofu mixture to the pan, stirring well.
  7. Cook 1-2 minutes, then stir in coconut milk. Cook until heated through.
  8. Spoon over rice and top with Thai basil and cashews.

*Start with less and add to taste.


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This time it was actually The Professor who suggested changing things up in a recipe.IMG_5154 (1280x851)

After discussing my need to actually buy “normal sized” sweet potatoes at the farmer’s market* so I could peel and use them for the Curried Sweet Potato & Kale Soup recipe I had clipped from Chickpea Magazine‘s free Winter 2014 preview…

*As opposed to the baby-sized, two-bite ones I tend to buy.DSC4013_winter_2014_1024x1024

…he said, “Why don’t you just roast them and squeeze them out of the skin?”IMG_5109 (853x1280)

I, of course, pretended that’s what I’d been planning to do the whole time, but in truth, the recipe didn’t call for that, and although I think I subconsciously had in mind  a puree-type soup, there was no photo with the recipe…

curriedsweetpotatokalesoup

…and it didn’t sound like it was supposed to be so roasted, mashed tater bisqu-ey.*

*Sounds like risque. (With an accent.)IMG_5116 (1280x853)

But, in the end, he was right made a good point.IMG_5121 (1280x853)

Taking advantage of the natural, succulent syrup that comes with a slow-roasted-until-it-squishes sweet potato would add an even heightened level of sweetness to the spicy heat of the original recipe.IMG_5131 (1280x853)

Not that I left out the maple syrup that was called for in the original.IMG_5147 (1280x853)

Or missed the opportunity to add just the smidgiest smidge of coconut milk for a little “something extra my tastebuds cannot pinpoint.”IMG_5143 (1280x853)

I have no idea what this was SUPPOSED to look like (and it definitely had kale, not spinach), but this certainly tasted as divine as I imagined it would.

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But the heat was a bit more than I imagined: The Professor had to blow his nose a few times because of the sinus-clearing abilities of the chipotle. Oops. [Don't let that scare you away...the chipotle makes it. Just be cautious...maybe used half at first.]IMG_5159 (1280x853)

In another exciting turn of “The Professor is getting the hang of this experimental cooking thing.” he even went ahead and stirred his spinach straight into the soup..although I gave him the option to do without.IMG_5168 (1280x853)

[That might have just been to cool it off a bit and save some Kleenex though. :) ]IMG_5156 (1280x853)

Curried Chipotle Sweet Potato & Spinach Soup

(Serves 4)

  • 1 Tbsp. olive oil
  • 1 onion, diced (about 2 cups)
  • 2 inch piece of ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo (or just 1 if you can’t take the heat)
  • 2 tsp. curry powder
  • 4 cups mashed, roasted sweet potatoes
  • 6 cups low-sodium vegetable broth
  • 1 tsp. maple syrup
  • 1 Tbsp. coconut milk (optionl)
  • squeeze of lime juice
  • 10 oz. spinach, chopped (6-8 cups)
  • s + p (to taste)
  1. Saute onion, ginger, and garlic in olive oil over medium heat in a sauce pan or Dutch oven for about 3 minutes, until softening and fragrant.
  2. Stir in chipotle pepper. Cook 2 more minutes or so, mashing pepper to start breaking it down.
  3. Add sweet potato an curry powder, stirring well. Cook another 2-3 minutes.
  4. Remove sweet potato mixture from heat and allow to cool for about 5 minutes.
  5. In two batches–to avoid overflow–process sweet potato with vegetable broth.
  6. Return soup to saucepan and bring to simmer.
  7. Stir in maple syrup, coconut milk, and lime juice.
  8. Adjust salt and pepper to taste.
  9. Just before serving, stir in spinach (or serve with spinach on top and allow your diners to stir themselves).IMG_5097 (1280x853)
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Red Lentil Spaghetti (Sauce)

by Sarah on December 15, 2014 · 2 comments

One of my favorite dinners from The Bachelor days of yore is the Spaghetti with Red Lentil Sauce that my friend Andrea makes. It’s always so satisfying and just what I wanted without usually knowing it.IMG_5042 (1280x853)

(I have a picture of hers somewhere, but if a quick inner-blog search doesn’t find it, then I’m not going to try to remember where I buried it.)IMG_5029 (1280x853)

She graciously sent me the recipe last week, and, of course, I had to make a few (minor) alterations, based on previous red lentil tomato sauce experiences, and The Professor’s hatred of mushrooms (but not, thankfully, girls from The Mushroom Capital of World).IMG_4962 (1280x853)

I may give The Professor grief about his food choices, but he’s really very good about trying most of the weird* food that I come up with.

IMG_4981 (1280x853)

*Anything vegan, anything involving soy products or beans, anything with “creative” flavor profiles, or anything I try to make that is Italian. (Basically, this whole dish, id you consider the balsamic and soy sauce for added umami.)IMG_5007 (1280x853)

So even though when I told him I wanted to make “Andrea spaghetti” and that it involved orange pink red lentils, he looked mighty skeptical…IMG_5001 (1280x853)

(Please note, his pasta, while delicious, involves the thinnest coating of tomato sauce and nary an added ingredient other than basil, garlic, and black pepper…so he questions anything too “busy.”)IMG_5019 (1280x853)

…..he still came home and ate his whole plate.IMG_5037 (1280x853)

I mean, the whole serving.

Not the plate.

Now  THAT would be weird.IMG_5051 (1280x851)

Red Lentil Spaghetti (Sauce)

Serves many, depending on how saucy you like to be…

  • 1/4 sweet onion, finely diced (about 1/2 cup)
  • 2 cloves minced garlic
  • 1/4 cup green bell pepper, finely diced
  • 1/4 cup yellow crookneck squash, finely diced
  • 1/4 cup dry red lentils
  • 1 cup water
  • 1/2 Tbsp. oregano leaves
  • 1/2 Tbsp. rosemary leaves
  • 1 Tbsp. basil, finely chopped
  • red pepper flakes (to taste)
  • salt + pepper
  • 1 8-oz. can no salt added tomato sauce
  • 1 14.5-oz can fire roasted diced tomatoes
  • 1/2 Tbsp. balsamic vinegar
  • 1/2 Tbsp. liquid aminos, tamari, or soy sauce

spaghetti, cooked according to package directions (for serving)

Parmesan or Romano cheese (optional, for serving)

  1. Saute onion, pepper, garlic, and squash over medium heat until soft and fragrant, about 3-5 minutes.
  2. Stir in red lentils, allowing to ‘toast’ for 1-2 minutes.
  3. Pour water into the pan, stirring well.
  4. Add oregano, rosemary, red pepper flakes, salt, and pepper.
  5. Once most of the liquid has been absorbed–about 5 minutes–pour in tomatoes, stirring well.
  6. Add balsamic vinegar and liquid aminos to the pan.
  7. Bring to a simmer and cook until lentils are soft and tender.
  8. Adjust seasonings to taste.
  9. Stir in fresh basil.
  10. Serve over pasta with a sprinkle of cheese, if desired.
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In addition to the dozen bananas and three types of peanut butter in one jar I came home with from Thanksgiving, I somehow also ended up with Mama Smart’s leftover road-trip snackin’ California raisins.

IMG_4841 (1280x853)

Perfect timing, really, as I have been mulling spices over a holiday recipe using California raisins as a natural sweetener to enter in the Recipe Redux sponsored Naturally Sweet for the Holidays with California Raisins contest.recipereduxRAISINS

(And yes, I did add that Santa hat to Mr. Raisin. Because I am awesome. And procrastinating.)

“By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”IMG_4853 (1280x853)

This is a perfect recipe for any time, but especially the holidays.

It’s clean and healthy, and would serve as a quick meal in the midst of all the “busyness” or a satisfying side dish for a number of holiday mains. It would also keep the vegan, gluten-free, or otherwise  guests happy at your home.IMG_4879 (1280x853)

You can use any greens you like. I always buy the giant blend of baby kale, spinach, and chard from Sam’s Club that is just so inexpensive, but also just so much…IMG_4818 (1280x853)

…until you cook it down, of course.IMG_4870 (1280x853)

Moroccan spices have a natural warmth and subtle heat that are perfect for  the cooler, wintry temperatures (that you experience if you live anywhere but  here in Alabama).IMG_4825 (1280x853)

As alarming as this many spices being thrown around the kitchen might seem* you probably have all of them in either your “commonly used” or “holiday baking” spice sections. (Which obviously you have….right?)

*There is a reason I didn’t make this while The Professor was around. He might have had an anuerysm. IMG_4856

You could use lemon juice instead of OJ, but OJ is more cost-effective and/or requires no squeezing (unless you want to get fancy), pairs beautifully with the sweetness of the raisins–which are common in sweet savory Moroccan dishes.

[Also, can we talk about the addictive nature of cooked, plump raisins, y'all. What is it? Totally underrated.]IMG_4876 (1280x853)

Orange, walnut, and raisin with all of those sweet and spicy seasonings? All-natural holiday perfection.IMG_4881 (1280x851)

I’m guessing this would serve 2-4 people, but would easily double, triple, or even quadruple for the number of people with whom you are dining.

In my case it was one. So it served one. :) IMG_4887 (1280x853)

“Sweet Heat” Moroccan Spiced Greens

(Serves 2-4)

  • 1 Tbsp. olive oil
  • 12 cups, loosely packed baby greens (kale, spinach, chard, etc.)
  • 1/2 cup sweet onion, finely diced
  • 1 tsp. minced garlic
  • 1/2 cup California raisins
  • 3 Tbsp. orange juice (no pulp)
  • 6 Tbsp. water
  • 1/4 cup chopped walnuts

Ras El Hanout:

  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground coriande
  • 1/4 tsp. allspice
  • 1/4 tsp. cayenne pepper (or less, if desired)
  • 1/8 tsp. ground cloves
  1. Whisk together orange juice, water, and Ras El Hanout spice blend in a small mixing bowl. Set aside.
  2. Saute onion and garlic in olive oil over medium low heat until beginning to soften.
  3. Add raisins and continue cooking until onions are translucent, adding a bit of the orange juice mixture if needed to deglaze the pan.
  4. Add greens to the pan a handful at a time, stirring well in between.
  5. As greens begin to wilt, pour orange juice mixture into the pan.
  6. Cook until greens are wilted, stirring constantly.
  7. Remove from heat and garnish with chopped walnuts.
  8. Serve as a side dish, or add some chickpeas and couscous for a main dish!


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My attempts at using up leftovers turned out astonishingly well this time.IMG_4924 (1280x853)

Give me half a jar of cherry grape preserves, a Tupperware of leftover couscous, and a green apple I stole* from the hotel in New Orleans, and I will give you some magic.

*Not stealing if it’s a free continental breakfast though, now is it?IMG_4929 (1280x853)

(Just don’t let your own culinary “powers” prevent you from keeping an eye on the toasting walnuts…)IMG_20141204_163434

Who would have thought that a dish I created solely to empty my fridge would be the hit of the potluck?IMG_20141204_183303_523 (1223x1223)

Although I guess with four–count ‘em FOUR–veggie trays, it was bound to stand out. :) IMG_20141204_183008_002 (1280x721)

“Sarah..did you make the salad? What do you call it?”

[Blank stare.]

When you don’t know what to call it…just list all of the ingredients, right?IMG_4940 (1280x853)

Apple Walnut Couscous & Spinach Salad w. Cherry Mustard Vinaigrette

(Served small portions to about 8-10 people…)

  • 1 8-oz. package spinach, well chopped
  • 2  cups cooked couscous (preferably seasoned with salt, pepper, onion powder, thyme, or other herbs–I used leftover boxed couscous made with half the seasoning packet)
  • 1 large Granny Smith apple, finely chopped (at least 1 cup)
  • 1/3 cup toasted walnuts, chopped

“Vinaigrette:”

  • 1/2 cup (or so) cherry grape preserves (I used Crofter’s Superfruits)
  • 2 Tbsp. spicy brown mustard
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. dried thyme leaves
  • water, to desired consistency
  1. Combine salad ingredients in a large serving bowl.
  2. Whisk together “vinaigrette” in a separate bowl or container.
  3. Pour dressing over salad, tossing until well coated.
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Months ago, when an under-the-weather Professor told me he would love soup for dinner, and I concocted a lemon-pepper broth based soup full of roots and greens and healthy healing goodness. The Professor responded, “Butternut would have also been good.”IMG_4724 (1280x853)

Not once, but twice, I have taken advantage of some MyPanera discounts and come home with the ever-addicting Autumn Squash Soup. I may have shared one small bite, but really, those cups of soup are SO SMALL, don’t you think?IMG_20141115_182708 (1)

Of course, when The Professor bought the containers of Autumn Squash Soup at the store, and told me to “go ahead and finish it,” he was probably just being nice…or was it a subtle hint that he was tired of waiting on me to make him some soup?IMG_4751 (1280x853)

Roasting squash and pears and onions and serving them with a pile of rice and even MORE vegetables was sort of a “yes you are dating a vegetable obsessed freak” tease (born of laziness, I assure you).*

IMG_4712 (1280x853)

*Getting out the food processor just requires so much effort…IMG_4765 (1280x853)

Anyways, I finally followed through, turning that side dish into silky soup. [The saffron isn't necessary, of course, but I've been fixated on actually using my stash since the saffron broth consumed on Anna Maria Island.]IMG_4792 (1280x853)

The Professor probably would have been happier if I left out the pears…and the saffron…and the side of maple-balsamic-previously-frozen-but-I-swear-they-are-still-good Brussels…but he ate a giant bowl of it anyway.IMG_4799 (1280x851)

For his sake, though, I’ll keep it even simpler next time thyme. :) IMG_4769 (1280x853)

Roasted Butternut & Pear Soup

  • 4 cups butternut squash, peeled and cubed/chopped
  • 1 1/2 cups ripe, firm pear, coarsely chopped
  • 1 cup sweet onion, coarsely chopped
  • 1 clove garlic, minced
  • 1-2 tsp. olive oil
  • 1/4 tsp. dried rubbed sage*
  • 1/8 tsp. ground cumin*
  • s + p*
  • 2 tsp. dried thyme leaves*
  • pinch of saffron threads (about 1/2 tsp.)*
  • 1 1/2 cups vegetable broth or stock

*All spices should be adjusted to taste.

  1. Preheat oven to 400 degrees.
  2. Combine butternut squash, pears, onion, and garlic in a mixing bowl.
  3. Drizzle olive oil over vegetables. Add seasonings.
  4. Toss everything until well coated.
  5. Roast vegetables for about 1 hour, covered,  until soft.
  6. Allow to cool 30 minutes or so.
  7. Put roasted vegetable mixture into a food processor. Process until smooth.
  8. Add vegetable broth in 1/2 cup increments, processing in between each addition.
  9. Pour soup into a medium saucepan, adjusting seasoning as necessary.
  10. Heat slowly over low to medium heat, watching for bubble bursts! :)
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Thanks & Giving

by Sarah on November 30, 2014 · 5 comments

Pulling in through these gates always makes my heart beat a little faster…IMG_20141129_145437_069 (1280x720)

…because it means that time of year when the table is filled with my extended family, and we spend the week(end) eating, drinking, talking, hunting, and pretending we aren’t competitive when playing board games.IMG_20141127_122433_770 (1280x720)

That’s what lack of internet will do.

Although, to be fair, we’d do it even if we HAD internet 24-7.

And that makes me truly happy.IMG_20141126_204415

But, let’s be real, go ahead and cue Meghan Trainor, because this year, my excitement was all about that bass babe!IMG_20141128_170203

You know I’m all about that bass babe,IMG_20141126_165227

’bout that bass babe–IMG_20141127_103339_784 (1280x718)

–no treble turkey!IMG_20141127_143111

All about that bass babe,IMG_20141127_103911

’bout that bass babe–IMG_20141127_204544

–no treble turkey!*

*The egg on leftovers was pretty genius though. Genius enough to eat TWICE.IMG_20141127_204337

OK, I’ll stop now.

(But I can’t help it if my brother and sister-in-law produced the cutest baby in the world.)IMG_20141127_142925

While I may not have had turkey, after declaring “it’s not the meat I have issue with, it’s the meat industry,” I dug into some venison chili that couldn’t get more local than being shot across the road.IMG_20141126_204508

And there were some pretty seedy  back alleys rolls to contend with at the country club….IMG_20141129_200027

…along with some extra peppery (read: delicious) grilled shrimp and grouper, with a fall salad featuring roasted butternut squash and praline cashews.IMG_20141129_204606

Eaten during the one night of the year I become a football fan. (ROLL TIDE!)

IMG_20141129_200714

Also cookies.IMG_20141127_140753_447 (1280x720)

Lots of cookies.IMG_20141128_170414

But, aside from that, we pretty much sat around and stared at the baby. :) IMG_20141128_134033_964 (1280x719)

(And I ended up bringing home a dozen bananas and jar filled with three types of peanut butter. It’s probably best just to let that go, though.)IMG_20141129_085637

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