As I type this I'm rejoicing in the fact that the Scott household slept in until almost 9am this morning. I can't tell you how rare that it. With school, work and hockey, we are up and out the door most days by 8:15am or so, and having the luxury to wake up when we wanted was really quite nice, especially after the hard work that went into yesterday.
Including babies, there were 21 people here for dinner last night. I'm happy to say that the second annual outdoor Thanksgiving was a great success, thanks to the gorgeous weather. In fact, we were able to stay out until almost 8pm, and likely would've made it longer, save for those pesky mosquitoes.
For me, the highlight of the evening was watching the kids do apple bobbing and donut-on-a-string-eating. I think it's nice to have activities planned for the kids, when there is such a large group, and these two games were immensely popular.
These sweet things are too young to join in the fun, but they'll catch up in no time.
As for the food, it's next to impossible to capture photos with that many hungry people hanging around, but I managed a few with my phone, from the kitchen.
Roasted root vegetable soup shots. They were a popular choice and such an easy hors d'oeuvres to put together. Especially if you make the soup a few days in advance.
Homemade sweet fennel buns. With a ten-minute rising time, I knew they were the ones to make this year. And they were tasty, too.
I initially had planned to make a buffet of single-serving pies for dessert, and about three days before Thanksgiving I decided to make assorted desserts of more than just pie. So instead I did pear and dried cranberry crisp with whipped cream, gingerbread cake with cream cheese frosting (my niece was SHOCKED to learn there is beer in the recipe, and I think she was thrilled to be eating something that seemed so scandalous!), and a simple pumpkin pie for Jackson for made these little treats and included caramel faces on the pumpkins.
Now the fridge is stocked full of leftovers, which we'll be eating for days. I'm taking a break from the meal planning, as I won't be home for dinner for a few night this week, and the boys are happy to eat soups from the freezer and turkey leftovers.
How about you, what are you cooking up this week?