Happy Thanksgiving! Our sister, Shruthi, and brother-in-law, Brian, host Thanksgiving every year. Brian is an extraordinary chef and prepared all the savory dishes while Archana baked the dessert. We are excited to share our celebration with you.
We began our meal with Robert Sinskey’s Abraxus and an assortment of cheeses, including brie, gruyere, manchego and blueberry goat cheese, walnuts, grapes, raisin crisps and crackers.
Our brother-in-law, Brian, is quite the chef. Every Thanksgiving his turkey, stuffing, veggies and cranberry sauce taste better and better. This year’s turkey was 16 pounds! Don’t worry if you have leftover turkey! You can always use the extra turkey to make turkey sandwiches or turkey chili.
This year’s selection of sides included: mashed potatoes, stuffing, brussels sprouts, roasted carrots and cranberry sauce.
The main star of Thanksgiving is the food. We kept our table decorations simple with some color-Fall elements in golden yellow, burnt orange and vibrant greens. We used Williams Sonoma’s botanical pumpkin and gourd tablecloths and napkins and Crate and Barrel’s wooden napkin rings. Inga of International Garden created the beautiful floral arrangements with mums, magnolia leaves and oak leaves.
Archana always bakes the dessert for holiday dinners. This year’s pie flavor was pecan. Her sous-chefs, Dylan and Keira, helped make the ice cream and whipped cream. We decorated the pie with turkey shaped pastries to give the dessert the extra Thanksgiving touch.
Happy Thanksgiving and cheers to the start of holiday season! If you missed our fabulous Friendsgiving, you can find it here.
“Gratitude is the inward feeling of kindness received. Thankfulness is the natural impulse to express that feeling. Thanksgiving is the following of that impulse.”––Henry Van Dyke