One of my favorite things about colder temperatures is the advent of soup weather! Soups are high on my list of favorite meals to make–they’re so comforting, filling, and often extremely budget friendly. They’re an easy meal to make too, especially if you add some grilled bread or homemade rolls and a light salad.
I’ve made every pumpkin baked good you could imagine this season but everything stems from this recipe. This is the be all end all of pumpkin recipes and holds a special place in my heart. It’s one of my mom’s recipes and she makes it every Thanksgiving. We devour it.
If there were a bad part about Thanksgiving, I think it would be all the leftovers. No matter what happens, it seems like everyone has another 4 meals out of what’s left. You can serve it as is or make turkey sandwiches. But what’s life if there is no variety?
But with just a little bit of preparation you can have some variety to your leftover meals this Thanksgiving – some spice in your life! the preparation I’m talking about is simply making some extra rolls – or just buying a package of premade crescent rolls. If you make homemade rolls – which I dream to about – just double your batch and set aside half the dough for the next day. If you’re a store bought girl – which I am – then pop open that package when you’re ready to heat up some leftovers.
The Turkey. It’s the prize of the table, no need for a centerpiece with this bird, for if it’s cooked right its glory is more than regal enough to make your table glow. This year we are getting our own bird and I couldn’t be more excited to try a wild Oregon bird. Normally I pour over the local stores and their turkey providers, weighing the pros and cons of heritage birds, organic birds, and trying my hardest to find a free range bird that lived a healthy life before it lands on my table. This year my husband will be hunting for a perfect wild bird to grace our table and I am over the moon!
