Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Monday, November 23, 2009
Monday, December 1, 2008
Thanksgiving in Memphis
Wednesday
Leila met GrandMary's clan at Rendezvous barbecue on Wednesday morning for ribs. Luckily for Leila there were plenty of HATS! hung around the bar and she pointed them out to us repeatedly. Before lunch we all piled into the Art Museum of the University of Memphis to see Mommy's MFA thesis show. Great GrandMargaret, GrandMama, and GrandDaddy arrived Wednesday night.
Thursday was a very busy day filled with cooking, eating, cleaning, and hugs. Leila had a few more meals than usual and enjoyed having ten grown-up legs to weave in and out of. We had Mommy's special carrot pudding and pumpkin cake, GrandMama's stuffing, Daddy's turkey, Great GrandMargaret's pecan pie recipe (prepared by GrandMama), and several more yummy dishes.
Friday morning Daddy and GrandDaddy shopped for toys at Sam's Club while the girls shopped at Williams Sonoma and some other places. We had yummy Thanksgiving leftovers for lunch and then Mommy and Daddy had a great night on the town. We saw the Memphis College of Art's MFA show and then we went to a movie about vampires in love.
Saturday
All six of us piled into a hotel suite to watch the Iron Bowl on a big TV. Leila had a great time talking, demanding "ICEshhh", and eating gumbo. We think she must be growing some new molars because she has been very interested in ice lately.
Sunday
Great-GrandMargaret, GrandMama, and GrandDaddy drove back to Alabama. Mommy waited patiently while Daddy and Leila installed a chin-up bar in the closet. Once that was out of the way Daddy brought down the Christmas decorations from the attic and Mommy hung them with care. Leila went to Target to pick up some more Christmas lights, including a blinking star that hangs in the window.
Monday
Leila woke up, walked into her room, and jabbered excitedly about her pink fiber optical Christmas tree. This soliloquy ended with "HO HO HO!"
Tuesday, November 25, 2008
Pumpkin Pound Cake
Strap on your rollerskates, it's time to start baking Thanksgiving Cake!
I have 45 minutes to wait until this delicious pumpkin poundcake is ready. You should cook one too! It's great with vanilla ice cream and caramel sauce. The recipe is from "The Thanksgiving Table" by Diane Morgan.
2 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
2 tsp cinnamon
1/2 tsp cardamom
4 large eggs (room temp)
1 cup butter (room temp)
1 splash Jim Beam
2 cups brown sugar
1 cup pumpkin puree
Powdered sugar.
Preheat oven to 350 and butter your Bundt pan.
Sift together flour, baking powder, salt, ginger, nutmeg, cloves, cardamom. Set aside.
Cream the butter, then pour Jim on the sugar, then add the sugar to the butter and beat until fluffy.
Use a fork to lightly beat the egg yolks, then on low speed, add them to your Jimsugarbutter.
Add the pumpkin puree and beat until smooth.
Using a rubber spatula, stir in one-third of flour mixture and continue stirring until flour disappears. Add more flour, stir, then add the rest of the flour and stir. But don't stir too much, because you don't want to overmix things and plus this is heavy batter and you don't want to pull a muscle.
Add a pinch of salt to the egg whites and then, using your electric mixer, beat until they hold soft peaks. Fold the egg whites into the batter.
Spoon batter into Bundt pan and then bake for 45-50 minutes.
As cake is cooling, sprinkle with powdered sugar
Serve with vanilla Ice Cream and a drizzle of ooey gooey caramel sauce on your fancy Thanksgiving china.
I have 45 minutes to wait until this delicious pumpkin poundcake is ready. You should cook one too! It's great with vanilla ice cream and caramel sauce. The recipe is from "The Thanksgiving Table" by Diane Morgan.
2 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
2 tsp cinnamon
1/2 tsp cardamom
4 large eggs (room temp)
1 cup butter (room temp)
1 splash Jim Beam
2 cups brown sugar
1 cup pumpkin puree
Powdered sugar.
Preheat oven to 350 and butter your Bundt pan.
Sift together flour, baking powder, salt, ginger, nutmeg, cloves, cardamom. Set aside.
Cream the butter, then pour Jim on the sugar, then add the sugar to the butter and beat until fluffy.
Use a fork to lightly beat the egg yolks, then on low speed, add them to your Jimsugarbutter.
Add the pumpkin puree and beat until smooth.
Using a rubber spatula, stir in one-third of flour mixture and continue stirring until flour disappears. Add more flour, stir, then add the rest of the flour and stir. But don't stir too much, because you don't want to overmix things and plus this is heavy batter and you don't want to pull a muscle.
Add a pinch of salt to the egg whites and then, using your electric mixer, beat until they hold soft peaks. Fold the egg whites into the batter.
Spoon batter into Bundt pan and then bake for 45-50 minutes.
As cake is cooling, sprinkle with powdered sugar
Serve with vanilla Ice Cream and a drizzle of ooey gooey caramel sauce on your fancy Thanksgiving china.
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