It’s beginning to feel a lot like Thanksgiving around here so I thought I would share my Thanksgiving menu and decor.
It’s our first Thanksgiving in our new home so it’s been fun doing the inaugural fall decorating. You could argue I did a hint of Christmas in the kitchen with the wreaths, but I couldn’t resist.
I love using the kids’ preschool artwork that I’ve saved.
Get it? Eat pumpkin, hehe.
I still need to post a real tutorial of my new shelves, but here they are! I will post more pics later when I fix the stain (It’s a little too red right now).
I got the idea to add some fall fun photos to the mantle from Erin from Sunny Side Up. I will box these up with my fall decor and then we can look back each year and add new ones.
I got this 3-clip photo hanger from Michaels to display school photos, but then decided it was perfect for holiday photo display. The first time at the pumpkin patch for my three babies. 🙂
This is the entryway with my favorite wreath from Blossoming Burlap and some bunting I made a few years ago.
My favorite little cozy reading nook.
I haven’t finished my tablescape yet, but this is what I have so far.
For food line-up, Chef John picked out dinner and I am in charge of breakfast, drinks and dessert. Really looking forward to pigging out (just keeping it real).
Breakfast: Overnight Pumpkin French Toast Bake
Cranberry Sauce (no link because it’s Aunt Nancy’s recipe)
2 cups fresh cranberries
1 tart apple, peeled, cored, chopped
1 cup backed brown sugar
1/3 cup apple cider vinegar
1/4 cup snipped dried apricots
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp dry mustard
1/4 cup water
1/4 tsp salt
Combine all in a saucepan and bring to boil. Reduce heat and simmer, uncovered, about 15 minutes, stirring frequently. (Most of the cranberries will burst). Refrigerate or freeze. Makes 2 cups.
Drink and Dessert
Happy, happy Thanksgiving week! 🙂