Thursday, November 22, 2012

Happy Thanksgiving!

Thursday, November 22, 2012
It's Thanksgiving!! Well, not in Canada.  Canadian Thanksgiving was in October. The pilgrims were thankful for harvest and the Canadian explorers were thankful for surviving the voyage from England to Canada.  I'm not an expert on Canadian traditions.  I read it in Wikipedia.

This year I'm grateful for a lot of things. I'm grateful for the lessons learned this year.  I'm grateful for my wonderful family and friends. I'm grateful for the very best husband. I'm grateful for having the opportunity to follow my dreams. I'm grateful for all the new people in my life that bring me happiness like my little friend N, who I met this year and bonded with in Morocco.  I'm extremely grateful for this life I'm living with all the good and the bad it's my life and I feel very blessed.

Also, I'm grateful to be one of the editor's picks of the day on! Thanks everyone!

If you plan on shopping tomorrow don't forget to check out the Black Friday website so you can formulate a game plan or you can wait like me and shop on Cyber Monday.   For all you fashionistas has an additional 20% off sale items today and if you're into fancy furniture Horchow has up to 40% off on their website.

What are you grateful for?


I was watching the Thanksgiving day parade on CBS this morning and here's a super easy, last minute apple pie recipe.  In case you're in charge of dessert here goes . . .

I copied this recipe directly from the Pillsbury website . . . it's the same one CBS used.  It received great reviews!

Perfect Apple pie recipe

box Pillsbury® refrigerated pie crusts, softened as directed on box
cups thinly sliced, peeled apples (6 medium)
cup sugar
tablespoons all-purpose flour
teaspoon ground cinnamon
teaspoon salt
teaspoon ground nutmeg
tablespoon lemon juice
  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
*Two cans (21 oz each) apple pie filling can be substituted for the filling.
Caramel-Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.Perfect Apple Pie
My co-worker raves about his leftover turkey soup. He's given me the recipe so many times but I have yet to make it and I misplaced it so here's one I found from the food network to make tomorrow.  Next day Turkey soup.  HAPPY THANKSGIVING EVERYONE!!!


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