I love hanging in my parent's kitchen, making whatever. Yesterday, I made "detox" soup (onion, garlic, carrots, celery, cabbage, broccoli, cauliflower and spinach-sweated with a bit of Earth Balance, salt and pepper, then added 6 cups of homemade turkey stock and simmered for 25 minutes, pureed and served with Zingerman's Farm Bread), which was sorely needed. A few days prior, when I was feeling virtuous and full of Thanksgiving spirit, dad and I whipped up two pies and a batch of his famous divinity.
First, you have to check out mom's gingerbread babies:
|Frosting diapers. Genius, mom.|
|Dad and I got busy making pies before we hit the road.|
|Pecan pie's a bakin'|
|Pumpkin. Filling made from scratch. Graham cracker crust made by Keebler.|