We had a wonderful Thanksgiving this year.
It started last weekend when Karin arrived!
(Remind me to tell you our ghost story - or maybe Karin will!) We chatted and laughed and cooked and baked and went grocery shopping -
Whole Foods is Definitely worth another visit.
Jim, Julie, Cameron, Parker and Brynlee arrived Wednesday evening, just in time for some yummy clam chowder. We were a little behind schedule with pies so we didn't get to bed until midnight.
The kids kept themselves entertained with Rock Band, Guitar Hero, Super Nintendo (or was it Nintendo 64?), and pool.
Julie even joined in playing Rock Band on Saturday morning. They were good sports and helped when ever we asked.

Thursday was
fabulous. We followed tradition by starting out with chocolate chip / blueberry pancakes. Lunch was deviled eggs (
can I just say I have NEVER had such difficulty peeling eggs as we did for that batch), guacamole & chips & salsa, and a veggie tray. Dinner was our traditional brined and roasted turkey (
no deep-fried turkey this year because the peanut oil was WAY TOO EXPENSIVE), mashed potatoes and the yummiest gravy, Grandma Hendricks' candied yams, cornbread stuffing, jellied cranberry relish and cran-apple salsa, roasted asparagus, orange rolls, dinner rolls, GF muffins, orange salad and raspberry pretzel salad. Everything this year (
except the orange & dinner rolls) was gluten-free so Jim & Karin could partake of whatever they wanted to eat. We were so full that dessert came much later than usual.

Dessert included lots of pumpkin pie (GF and full of gluten) GF Pecan Pie, & GF Peppermint Cheesecake. I found a GF crust online for the cheesecake that ended up tasting a bit like Pecan Sandies so it was a nice compliment to the cheesecake.
GLUTEN FREE NUT CRUST SUPREME
2 cups GF Baking Mix
1/2 cup brown sugar
2/3 cup cold, unsalted butter, cut into pieces
1 cup finely chopped pecans
Spray cheesecake pan lightly with vegetable oil spray.
In a medium bowl, stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into the prepared pan. The crust will be crumbly but will hold together once pressed into the pan.