Friday, November 25, 2011

Giving Thanks

We feasted yesterday! Some new favorites, some old classics- all of them delicious. I hope you all had a wonderful Thanksgiving too.

We started with a few nibbles, one of which is an all-time favorite appetizer, Crab Salad in Endive Leaves. {Since it's a family recipe and I don't have a link, I've shared the details below!}
And thanks to many helping hands, we set the table with all the fun stuff that I don't get to use on a day-to-day basis. I love pulling out the "fancy" stuff.
N0te to self- if you wait until the Wednesday before Thanksgiving to pick up flowers, the pickin's are slim. Good thing my mom knew how to spruce up the pink roses with rosemary and thyme.
And here's the spread and our bird!
The piece de resistance this year? A pumpkin trifle, yup, I bucked tradition and didn't make a pumpkin pie. And you know what, no one missed it a bit. This guy will be part of my yearly to-do list from now on.
I have so much to give thanks for this year. A loving family, good health, a supportive and perennially lovable husband and my furry son, Major. But I would be remiss to not mention the place this blog holds in my heart. While I may not post as frequently as I would like, the community and comments that you all provide are something I treasure. Thanks for visiting Pink to Green!

Recipe: Crab Salad in Endive Leaves
1 lemon --- zest and 2 tablespoons juice
1T chopped fresh tarragon
2T chives
2T parsley
1T Dijon mustard
1/2 cup mayonnaise
3/4 cup diced celery
24 Belgian Endive Leaves

In a bowl, combine the lemon zest, lemon juice, tarragon, chives, parley, mustard and mayo. Mix well. Stir in the crab and celery and season with salt, ground pepper and cayenne. Cover and put in the fridge for 6 hours {or more}. To serve, spoon the crab mixture into the endive leaves.

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