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
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.
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.
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!
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.
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.
Start pulling out your china and cookware, girls. The 27th will be here before we know it!
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
What You Need:
French baguette, sliced and toasted
Buffalo mozzarella, sliced thin
Fresh sage leaves
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.
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.
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.
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!
We hope you all had a fantastic weekend with your family and friends. Tweet us your pics @glitter_blog_xo!