A day late, but we’re here for another “Friday” faff-day in the kitchen. We celebrated Thanksgiving with some friends of ours last night at their cosy new home in Oxford, and even stole a few minutes with their rosy new 6 month old, Lydia, before she went to bed! Ah, babies. So cute. Especially when other people are responsible for the clean-up, feeding, and diaper duties.
my all-time favorite cake: Fudgy Triple Ginger Cake.
The Bakestress made some AMAZING pumpkin challah bread (well, she made everything to be honest, while I was at work), recipe courtesy of Amuse Bouche.
Huge, but hugely out of this world. Go fetch the recipe and give it a try!The faffing came into play with the salad we were tasked to create to round out the meal with something green. Here was the shiny roster of characters vying for a spot in the final line-up:
We settled on a roasted beet and sweet potato salad, on a bed of spinach, sprinkled with feta and homemade balsamic-thyme dressing. YUM! The Bakestress, who hates beets, tolerated it. Which is saying something.