Thanksgiving in Michigan with my family today. So very thankful.
The only eventful this that happened today was the bowl broke, it chipped on the rim. I placed the box on the table today and my sister went to move it, I had not latched it shut. The bowl fell onto the floor and cracked on the rim. It is still functional and with only one day left in the project, I am glad the dishes made it this far!
|Box in safe keeping at my sisters.|
|Breakfast fresh fruit, yogurt and tea.|
|Thanksgiving Dinner is served on the fancy china.|
|First course curried turnip soup with homemade noodles.|
Notice the chip on the rim of the bowl.
|Second course salad with goat cheese, cranberries, walnuts,|
|Third course mashed potatoes, broccoli, cranberry, venison|
|Homemade pumpkin pie for dessert.|
|I was most thankful to spend the first Thanksgiving with my family in four years. I only wish Forrest was with us.|
|Late night hardly dinner, grandmas beans that we|
forgot to eat for out Thanksgiving meal.
|Mom and Dad trying out and sharing my plate.|
Gluten Free Tart Crust (from Elanas Pantry)
- 2 cups blanched almond flour
- ½ teaspoon sea salt
- 2 tablespoons coconut oil
- 1 egg
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press into a 9-inch metal tart pan
Place pie filling of your choice in crust (we made apple & pumpkin)
Bake pie as directed per pie recipe
As for the Pumpkin Pie filling: (adjusted from the Food Babe)
15 ounces cooked pumpkin
1/2 cup of coconut palm sugar
15 ounces of coconut milk
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 tsp sea salt
Mix all the dry ingredients
Beat the eggs, add to the dry ingredients
Add the pumpkin and the coconut milk
Pour into crust and bake for 15 minutes at 425 degrees and another 40 minutes at 350 degrees.