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thanksgiving

give thanks.

give thanks the glitter life

Happy thanksgiving! 2015 has been an especially wonderful year for us. We celebrated Jennifer and Jay’s marriage in April, we welcomed Baby Ed in September… and there have been countless other small victories and miracles in between. And of course we are thankful for all you who read this blog! We are truly blessed beyond measure. We hope you all have a relaxing day with family or friends (or maybe both!), with plenty of time to reflect on your own blessings as well. xo

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bacon-y brussels sprouts.

From L:

You know how adult children are always assigned something non-essential at family Thanksgiving, like an appetizer or “the salad”? Well, I’ve graduated from the salad to…side vegetable!

I’m actually really excited because I lovvve sides at Thanksgiving. Turkey isn’t my thing, so I always load up on veggies. Behold, my vegetable contribution this year: Bacon-y Brussels Sprouts. Bonus: this recipe is SUPER SIMPLE and easy – the perfect thing to whip up for that last-minute Friendsgiving celebration tonight.

Brussels sprouts the glitter life
green goodness

Bacon-y Brussels Sprouts

What You Need:

  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons olive oil
  • 2 lbs baby brussels sprouts, washed and trimmed (halved if very large)
  • salt & pepper to taste
  • 6 ounces diced bacon (3 – 4 slices)
  • 3 tablespoons minced shallots (about 2)
  • 1 tablespoon minced garlic (1-2 cloves)
  • 1/2 cup chicken broth
  • chopped fresh parsley, if desired

What You Do:

  • Heat the butter and olive oil in a medium skillet. Add the brussels sprouts and season with salt and pepper.
  • Cook until lightly browned, tossing often.
  • Add the bacon and saute for ten more minutes, or until well browned.
  • Reduce the heat and add the shallots and the garlic. Saute for two more minutes.
  • Increase the heat to high and slowly add the chicken broth, a little at a time. Cook for ten more minutes or until the sprouts are tender, tossing often.
  • Sprinkle with parsley if desired.
Brussels sprouts the glitter life
bacon, shallots and garlic make everything better.

NOTE: This recipe is adapted from Par 3: Tea Time at the Masters (a Glitter Life favorite). The original recipe called for the addition of balsamic vinegar and fresh bread crumbs at the end. We don’t think you need either one…the brussels sprouts are SO GOOD on their own that we didn’t want to mask their flavor or beautiful color. But if you’re new to brussels sprouts (or you think your family will be weirded out by them), you may want to experiment by adding one or both of those ingredients to this recipe. Honestly, if you get fresh Brussels sprouts you can’t go wrong!

 

 

 

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happy thanksgiving + printable place card.

The Glitter Life Printable Thanksgiving Place Cards

Happy Thanksgiving! Words can’t express how thankful we both are for our wonderful families, friends (especially each other!) and (of course) our readers. If you haven’t made place cards for today’s feast, check out this printable from Almost Makes Perfect and get everyone talking about what they’re most thankful for this year.

 

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marinated turkey breast.

This marinated turkey breast is perfect if you have a small (or health-conscious) crowd. Make it for Friendsgiving and impress all your…friends.

Marinated Turkey Breast
L’s mom reminded her of this super-easy recipe yesterday. We had to share!

Marinated Turkey Breast

(Yield: 6-8 servings)
What You Need:
  • 1 5-7 lb turkey breast
  • 2 teaspoons chopped fresh parsley
  • 1/4 cup vegetable oil
  • 1/4 cup salt
  • 1/4 cup pepper
  • 1 cup apple cider vinegar

What You Do:

  • Place turkey breast in browning bag and place in shallow roasting pan.
  • Combine parsley, oil, salt, pepper and vinegar.
  • Pour marinade over turkey breast.
  • Seal bag and bake at 300 degrees for 4-5 hours.
  • Serve hot with pan drippings,

(From Second Round: Tea Time at the Masters, an essential cookbook for every Glitter Girl!)

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give thanks.

It may not seem like it now, but your Thanksgiving can be a stress-free success. Whether you’re hosting Thanksgiving this year or just attending a feast, we have your serving | entertaining essentials covered. Also… Do. Not. Forget. The. Wine.

Give Thanks
pie dish | bar cart | servers (20% off with code HOLIDAY) | candle | corn plates | cake stand | table runner

Start pulling out your china and cookware, girls. The 27th will be here before we know it!

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apple cranberry turkey salad.

We don’t know about you, but we really can’t get enough turkey.  Let’s get creative with this refreshing turkey salad by Inside BruCrew Life:

Apple-Cranberry-Turkey-Salad

Ingredients

3 cups cooked shredded turkey
3/4 cup chopped pecans
2 celery stalks, diced
1 cup dried cranberries
1 cup diced apple chunks
1/2 cup plain greek yogurt
1/2 cup mayonnaise
1/2 cup fresh finely diced parsley
salt and pepper to taste
King’s Hawaiian dinner rolls

Instructions

  1. Combine everything together in a large bowl. Stir until mixed thoroughly. Refrigerate for a few hours so the flavors have time to blend.
  2. Serve the salad on the dinner rolls. Keep refrigerated. Makes about 6 cups of turkey salad.
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our favorite thanksgiving appetizers.

Why don’t you invite a few friends over this weekend for cocktails and light appetizers? Here are two of our favorite recipes. (These also work if you’ve been asked to contribute something to your family or Friendsgiving meal this year. The second one travels well!)
Browned Butter + Sage Crostini
recipe + photo from Glitter Guide.
Browned Butter + Sage Crostini
What You Need:
  • French baguette, sliced and toasted
  • Prosciutto
  • Buffalo mozzarella, sliced thin
  • Fresh sage leaves
  • Salted Butter

What You Do:

  • 1. Butter slices of French baguette and toast under the broiler until golden. Set aside
  • 2. Preheat oven to 375 degrees.
  • 3. In a small skillet melt butter over medium low heat. Add fresh sage leaves and cook until sage is crispy and butter begins to brown in bits on the bottom of the pan. (you may need to remove sage before butter is browned).
  • 4. Top toasted bread with prosciutto and cheese. Bake at 375 until cheese begins to melt.
  • 5. Remove from oven and spoon browned butter over crostini. Top each with a crispy sage leaf or two.
  • 6. Serve while hot! Enjoy.
Pumpkinseed Cheese Log
we like this recipe so much we posted it last year, too.

Pumpkin Seed Cheese Log

What You Need:

  • 1 5oz log goat cheese/chevre
  • 1/2 tsp canola or corn oil
  • 3/4 cup raw pumpkinseeds
  • salt & pepper
  • 3 tsbp pumpkinseed oil
  • crackers (we like sweet wheat crackers)

What You Do:

Let cheese come to room temperature. Place a small skillet over medium heat for 2 minutes; add canola or corn oil and pumpkinseeds. Toss for a minute, then season with salt and pepper. Once seeds have popped but are still green, transfer to a plate; let cool.  Roll cheese in seeds to coat. Drizzle with pumpkinseed oil and serve with crackers.

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weekend wrap-up: holiday edition

Hi hi hi, glitter girls!

WOW, what a whirlwind of a holiday. We hope you all enjoyed as much time with friends/family as we did. L and I were both in Augusta for Thanksgiving (both sets of parents live there), and then we each had a few adventures on our own. Here’s what we’ve been up to:

L: The Joes and I enjoyed a wonderful Turkey Day dinner at the Augusta Country Club (fantastic food, and no dishes for L’s mom!). After a nice afternoon with family, Joe headed back to Statesboro while Baby Joe and I relaxed in Augusta. We loved having brunch and doing a little shopping at one of our favorite shopping centers on Saturday with my mom. On our way back home to Statesboro, we stopped by Locos to see Big Joe and watch the University of Georgia stomp Georgia Tech. Go Dawgs!

J: With Jay and Romeo in tow, we left for Augusta on Wednesday night and spent Thanksgving with my family on Thursday. On Friday, we decided to break up our trip back to Atlanta by stopping at Lake Oconee. We enjoyed a laid-back night drinking cocktails and roasting marshmallows at the Ritz-Carlton Lodge, Reynolds Plantation. Their holiday decor is BEYOND! We finally made it home yesterday, and I enjoyed brunch with some of my favorite ladies at West Egg Cafe.

Of course, we wouldn’t be glitter girls if we hadn’t met up for drinks on Friday. L, J and Jay reunited at Bar Oliviana, a cute new Italian place that J’s brother Thomas helped open.

Baby Joe
Baby Joe is ready for his close-up.
Romeo
too much turkey for Romes…
Baby Joe Starbucks
enjoying a misto (L) and some cheerios (Baby Joe) at Starbucks on Black Friday morning.
Linen Napkins
seeing these beautifully monogrammed linen napkins at Design Images & Gifts inspired L to personalize her plain ones.
L and J
reunited and it feels so good. yes, the bar is empty. it was early, okay?
Jen + Jay
J and Jay after dinner at Linger Longer Steakhouse.
West Egg
some of my favorite gals after brunch at West Egg Cafe.

OH! Exciting news! Our loyal reader, JFAV, is engaged! It all went down on the 7th hole at Pebble Beach Golf Course. Congrats to JFAV and Dan!

Engagement Ring
SO PRETTY! nails AND ring. 😉

We hope you all had a fantastic weekend with your family and friends. Tweet us your pics @glitter_blog_xo!

XO

L+J

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