Posted by: Bethany Davis | November 29, 2010

Our Thanksgiving creativity

Brian and I just returned from a wonderful Thanksgiving celebration at my parents’ home in Raleigh. We were reflecting today how much we enjoyed the laid-back approach to the holidays. Instead of scuffling in and out in a few hours, the entire week was about preparing for a leisurely meal where we could sit and enjoy each others’ company. Cooking was a two-day affair — pies and some sides the day before and the 20-pound Turkey on Thanksgiving day.

Pumpkin Pie ingredients

Brian, with the help and instructions from my mom, learned how to make a pumpkin pie. I’ve never been a pumpkin pie eater, but it sure did look pretty when it came out of the oven! Last year Brian made the sweet potato soufflé — who knows… maybe next year it will be the turkey!



Brian's Thanksgiving napkin place setting

I came down from a quick nap and found Brian putting the finishing touches on setting the dining room table. He made free-standing turkey napkin place settings!




Cranberry Spritzer

And lastly, I made some cranberry (alcohol-free) spritzers.


1 can (16 ounces) jellied cranberry sauce
3/4 cup orange juice
1/4 cup lemon juice
3 1/2 cups chilled ginger ale


In a blender, process cranberry sauce until smooth; add orange juice and lemon juice. Pour cranberry mixture into a 2-quart pitcher with ice. Gradually add ginger ale. Makes about 7 cups.


  1. The Philadelphia cream cheese was set out for the mashed potatoes, not the pie! 🙂 We just followed the recipe on the back of Libby’s canned Pumpkin for the pie. Brian did a great job! YUM!!!

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