Happy Thanksgiving weekend! We had a wonderful time eating, drinking and giving thanks with our family. Our sister, Shruthi, and brother-in-law, Brian, host Thanksgiving every year. Brian is a phenomenal chef and prepared all the savory dishes while Baked by Archana handled the desserts. We are excited to share our evening with you.
We began our meal with a delicious cheese plate, filled with brie, gruyere, manchego and blueberry goat cheese, raisin crisps and wine crackers.
Our brother-in-law, Brian, is an AMAZING chef. Every Thanksgiving his turkey, stuffing, veggies and cranberry sauce taste better and better. This year’s turkey was 18 pounds! The selection of sides included: sweet potatoes, stuffing, green beans, cranberry sauce and scalloped potatoes.
For table decorations, we used crisp, white linens and Crate and Barrel’s wooden napkin rings. We added pops of Fall colors through the floral arrangements and place cards. We placed a bouquet of beautiful yellow and orange tulips on the table. Two years ago, Dylan and Kanchana created intricate leaf place cards out of felt. They were excited to reuse the leaves this year.
Archana ALWAYS bakes the dessert for holiday dinners. Her sous-chefs, Dylan and Keira, helped her make the whipped cream for pecan and pumpkin pies. We topped the pies with turkey shaped pastries to give the desserts an extra Thanksgiving touch.
We concluded the evening with Chess! Our nephew Dylan recently learned how to play and is quite the player. Happy Thanksgiving and cheers to the start of holiday season!
“The thankful receiver bears a plentiful harvest.”––William Blake
