Thanksgiving

Goodness this month has flown by, and I've been neglecting my blog! Plaid Pomegranate is cooking Thanksgiving for family and friends this year. We found some tasty recipes in the November issue of Bon Appetit. On the menu is Crab & White Bean Brandade (essentially a spread) and toasted baguette slices with California sparkling wine while we are waiting for the turkey. The main meal sides: Shaved Brussel Sprouts with Currants and Roasted Chestnuts, Cranberry Sauce with Candied Grapefruit Rind and Mint, Glazed Pearl Onions with Bay Leaves and Port Reduction, Mashed Potatoes with a Healthy Amount of Butter & Cream, and Texas Corn Bread Stuffing. We are drinking Malbac with the turkey. We will finish with a Pumpkin and a Pecan pie.

I just did the flower arrangement for the table. I used a matte brown flower pot I bought at The Gardener, in Berkeley. (A wonderful store.) I bought two different types of chrysanthemums from the grocery store. And from my yard, I braved the rain, and clipped some hydrangea leaves, some red leaved branches, and rounded the entire piece with a vine. And, voila! I snapped a few (dark, I'm sorry), photographs. We will be using Wedgwood "Nantucket" plates. (I love this set. Perhaps, one Christmas I'll get the tureen that looks like a Nantucket basket.)


This year's table will be clean, modern and casual. (Though Plaid can never be too casual.) We will use my wedding silver, Lunt "Modern Classic," steel grey linen napkins, a dark brown linen tablecloth, horn napkin rings, horn salt & pepper shakers, and white ironstone serving pieces. I bought the boar's head tureen a few years ago, I couldn't resist. He will be making an appearance, as well. Happy cooking!