We just wanted to take a moment to share a word of thanks to all the farmers and ranchers and gardeners who are feeding us this year.
Like Melody and her husband Edin from Wild Mountain Ranch who organically raised and humanely butchered the beautiful heritage turkey for our table.
Our very dear family friend Susan whose chickens gave us eggs for all the treats on our dessert table and will make sure we have a good hearty breakfast before our Huffing for Stuffing Thanksgiving Run.
The organically grown greenhouse that supplied so many of the veggies that will overflow the table … (Thank you Abby, for having such an incredible green thumb and for passing that on to your kiddos.)
The beautiful cow that supplied the raw milk our kids will drink.
And Kade’s 9-year-old entrepreneurial hands that kneaded and baked the bread we’ll break …
And just in case you’re curious, this is the rest of the menu for Thanksgiving:
DINNER
- Turkey – We’re Briners. At least, we have been for the past four or five years. And this year, Jeanne’s Cowboy is using a juniper berry and spruce tip brine.
- Prime Rib – Because not everyone likes turkey (Audrey?)
- Stuffing (maybe you call it dressing? Whatever it’s called, it’s not in the bird because Alton Brown says that dries it out.)
- Sweet Potato Casserole – a real southern treat being made by a real southern gentlemen named Buzz.
- Brussel Sprouts (because like Abby said … “they don’t have to be gross.”)
- Cranberry sauce (two kinds, actually … honey-ginger-cranberry relish and jalapeño-orange-cilantro-cranberry relish)
DESSERT
- Pumpkin Pie (made with pumpkins and squash we grew in the garden!)
- Tarte aux Pommes (aka Apple Tart)
- Vanilla Ice Cream and Coconut Milk Ice Cream (for the one dairy-free person in the house)
DRINKS
- Apple-Kombucha for the kiddos.
- Apple-kombuchamosa (apple kombucha with prosecco) for the grown-ups
What’s on YOUR menu?
Love,
O’Mamas
