sweeter than pie

As kids get older, the life lessons they learn tend to get a little more complicated, tasting more sour than sweet. More than ever, it becomes increasingly difficult to stand aside as our children work out their own inner turmoil and unravel the mysteries of life without parental interference. As parents, we spend so much time building our children's wings that we forget to let them try on their own to fly.

Amongst Thanksgiving and birthday celebrations, our son has eagerly anticipated two significant sporting events: a cross country running race and his first swim meet this week. Along with honour band rehearsals, reading assignments, running and swim practices, on top of his regular school work and social life, he's had a lot to manage.

On the morning of his cross country race, our son was extremely anxious and worried that the increased distance he had to run this year (an extra kilometre!) would dampen his chances of doing well and earning a place at the next regional race (only the top 15 get to go). As scenarios began to run in his mind, he started to question his decision to enter the race to begin with, and my witty sweet boy became extremely silent, as if he was transported elsewhere.

We persevered with the morning routine and like a true athlete he became laser focused once we arrived at the running track. Before his race, very few words were spoken as he walked off on his own and collected his thoughts around the track. Although he was able to see and catch up with his friends from other schools, for the most part, he walked to clear his mind and get ready for the event.  Then it was time to gather at the starting line. As tempting as it was to give him one big hug before the race, I stayed behind, standing at the bleachers to give him the space he needed.

When his category began their race, in the distance I could see him run amongst the pack of about fifty kids-with-much-longer-legs-than-him. He held back and for the longest time was in 12th place.  My heart started to sink as it was now my turn to run scenarios in my mind about what he was thinking. Did he lose his motivation?  Is he tired?  Did I feed him too much/too little this morning?

The group was out of sight on the other side of the tracks, and for about what felt like forever ten minutes I didn't know where he was in the race. Did he fall behind? Did he go ahead? Did he stop?

Then I saw the lead runner cross the finish line. Then another. Then a group of five boys appeared around the corner, one of which was my son. As his running coach came to stand beside me with a smile and a "where-did-he-come-from" look, we watched as my son crossed the finish line in the top five! His face lit up like the sun.

On the drive home, he was still quite silent. His body was in pain from over-exertion and he closed his eyes to rest. Once we got home, I could tell he was replaying the race in his mind and with a big sleepy smile proclaimed "It was the best race I've ever ran. I really had to work hard and I'm proud that I was able to still finish strong. I'm totally pumped for my swim race this weekend".

It was at that very moment when I saw a different kind of maturity in him.  His accomplishment at the race taught him that all his hard work paid off because he stayed determined, focused on pushing through the jitters, trusted his own abilities then put his best foot forward.

This young gentleman is learning to fly on his own...

..and learning that lesson is so much sweeter than any possible gold medal or dessert he'll ever have.

Sweet Apple Galette

(makes two galettes, serves approximately 6-8 people).

  

Like apple pies, you can make this (without baking it), and FREEZE this. You can also make this a day ahead if kept in a container and refrigerated.  If baked from frozen, then bake for about 10 minutes longer, and make sure you use an egg wash on the crust to prevent burning (I also use the pie crust edge shield for this). The caramel filling makes this galette fairly sweet.

Ingredients

• 8-10 medium sized apples, peeled and thinly sliced

Crust

• 3 cups of all purpose flour
• ½  cup butter
• 2 ½ cup vegetable shortening
• ½ tsp. salt
• ½ cup of ice cold water

Caramel Filling

• 3/4 to 1 cup brown sugar
• 6 tbsp. flour
• 1 ½  cup brown sugar
• ½ cup of water
• 1 tsp. ground cinnamon
• Pinch of nuteg
• ½ tsp. allspice

Whipped cream, if desired

Preparation

Make the crust first.

• Whisk the flour and salt together.
• With a pastry blender, cut the butter and shortening until the mixture looks like pea sized crumbs.
• Drizzle the water slowly over the flour until mixed.
• Form the dough into a ball and refrigerate (for at least 30 minutes...you can do the apples and caramel in the meantime.)

Peel and slice the apples and set aside.

Make the caramel.

• Melt the butter in a large sauce pan
• Stir in flour to form a paste.
• Add sugar, then water and bring to a boil
• Remove from heat and add the spices, continually stirring.
• Toss the apples into pan of caramel sauce, until evenly coated.

Assemble:

• Roll out the crust dough into two round discs onto parchment paper, approximately 1" thick (and approximately 12" in diameter).  
• Place the rolled out dough into two pie dishes.
• Put half of the apple mixture into the centre of each of the pie crusts, leaving a one inch edge.
• Fold the edges towards the centre.  You don't have to be neat...it looks more rustic if it's not perfect!  Or tuck the edges in for a more neater presentation.
• At this point, you can wrap with the parchment paper, and refrigerate (or freeze).
• When ready to bake, remove the galettes off the parchment paper and back into the pie dishes.  (You can place on a silpat and then on a baking pan, but this way if there is any spillage from the apples, it the crust will remain it's form.
• Brush a little milk onto the crust.
• Bake at 400 degrees for 35-40 minutes (or 45 minutes if frozen), until golden brown

Serve warm or room temperature, with whipped cream or vanilla ice cream.

roll with it

As the kids return to school, I start thinking of packing some of their summer clothes away.  However, we finally are having a summer heatwave, so I'm holding off that ritual, just in case we can squeeze more "summer fun" into the next couple of weekends.

It was that kind of summer.  Examining the weather to determine if we were heading to the beach or for a bike ride that day.  We just rolled with it, and made the best of the weather during our family time together, doing our summer rituals:  going back to our old haunts (riding the bike trails, diving off the pier at the waterfront near our cottage, motorbiking) and trying out new excursions (this year was horseback riding and going to the theme park).  We did everything but spend a hot sticky day at the beach.

The sun was scheduled to make one last appearance less than a week before school began, and on a whim, I was able to take the kids for one big day at the beach (without my husband...he had a previous engagement). It was a beautiful day.  We did everything we could on that short and sunny day.  We swam, surfed, built sandcastles, played frisbee and football, went to the arcade, the candy store, had Beavertails, and went for a long walk in the early evening, ending it with a picnic on the beach for quick dinner, watching the sunset.  Phew!  It was like we tried to cram a summer time of beach fun into one day.

Watching the sunset, I felt this is what being a parent should really be about.  Fill the days with as much love and memories.  Although going to the beach is one of our summer rituals, we didn't realize how much this really meant to us until we we were unable to go together as a whole family.

It's this ritual, the familiarity of it, that provides comfort...not only to children but to adults as well.  We really felt it on that sunny day at the beach.  Although we sent pictures and texts during our stay to make my husband feel a little more included, it still felt strange and incomplete without him there.  It's not only about where we go that make the memories, but the people we spend it with.

It did make the kids realize how much they still like their parents to be around, even though they're at the age where they wouldn't readily admit it.  Although our beach day didn't feel quite complete, I'm glad we we allowed the sun shine to brightly guide us.  That day, we really learned to appreciate the ability to take advantage of opportunities when the sun does rise...

...but more importantly, to also appreciate those who couldn't be there when it did.

Easy Pizza Dough Cinnamon Roll Waffles

Adapted from: Mario Batali

(makes approximately 8 servings)

I was inspired by the pictures on Pinterest using pre-made cinnamon rolls in a can for waffles, but with the controversy of the ingredients in canned dough, I remembered an adapted cinnamon roll recipe using pizza dough.  Instead of waiting for it to bake in the oven, the time was cut in half by turning these rolls into waffles using a waffle iron/maker,   You can use a panini press (or go the traditional route, and bake in the oven).

Ingredients:

• 750g pizza dough  (or about 1 ½ pound)
• ¼ cup melted butter (6-8 tbsp.)
• 3 tbsp. white sugar
• 3 tbsp. brown sugar
• 1 tablespoons cinnamon
• Flour, for dusting

Simple tip:  It's best to leave out your pizza dough on the counter to room temperature for approximately 30 minutes prior to rolling out (this would make it easier to roll it out thinly)

Preparation

• Heat the waffle iron (or if you're baking this for buns, preheat oven to 375 degrees).
• Using a rolling pin, roll out the pizza until it is about ¼ inches thick.  
• Using a pastry brush, brush the melted butter on top of the dough.
• Mix the white sugar, brown sugar and cinnamon together.
• Sprinkle the cinnamon sugar mixture on top of the melted butter.
• Roll the dough until it looks like a jelly roll.

• Using a sharp knife, cut into 1" slices.
• Place the slices on waffle iron, and cook for approximately 2-3 minutes, depending on how hot your iron gets (or place in a greased cake pan and bake for about 40 minutes.)

Serve and enjoy.

delightful

I remember when I was a young girl, I would visit my neighbour's house to play, and on lazy summer afternoons, we'd get two large bowls in her kitchen, as she would sift through her mother's cupboards for anything that was sweet and sticky.

We'd spend the afternoon together, creating an interesting concoction...chocolate sauce, maple syrup, bananas, cookies, cake mix...we'd dump it ALL in our bowls, and eat our new found recipe.  Her Mother would walk in, and we'd coerce her to "taste test" our new culinary delight.  And through her grimacing smile, she would always say, "delightful".

The other day, my daughter wanted to make her Dad, a Father's Day breakfast.  She took some pecan tarts, removed the pecans, added nutella and topped it all off with marshmallows.  It was an interesting mixture, although the only thing my eyes saw were the mounds of sticky pecans stacked on the table....and what it at first seem to resemble (at a glance)...a "present" from our dog.

After a few laughs with my misunderstanding, she showed me her lovely surprise.  Four lovely tarts, one for each of us to enjoy (with a birthday candle, no less!), for Father's Day morning.  Now, I'm not sure how long these would stay fresh...or if they would possibly be consumed before Father's Day this Sunday.  However, I neatly packed them in containers in hopes we could try them on the weekend.  I couldn't help but wonder if this is the beginning of my child's culinary experiments.

I hope it is.  And with every bite we'll taste on Father's Day or with future "taste testing experiments"...it will always be delightful.

Happy Father's Day

Dump Cake

(makes approx. 12-16 servings)

Ingredients

• 19 oz. (540 ml) can of cherry pie filling
• 19 oz (540 ml) can of apple pie filling (or omit the cherry pie filling and use two cans of apple).
• 1 tsp. cinnamon
• 1 tbsp. brown sugar
• 1 white cake mix
• 1 cup melted butter
• 1 cup coconut
• 1 cup of almonds

Directions

• Lightly grease a glass 9x13 dish.
• Layer or "dump" the above ingredients in order as listed.
• Bake at 350 degrees F for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. 
• Serve warm with ice cream.

Enjoy.

being reliable

Sometimes I struggle with the notion that as a Mom, my world revolves around my kids.  So of course, my world gets rocked when something either positive or negative is done or said towards my kids, like teasing or bullying, or comments on how beautiful and happy they look.

Last Sunday, I was listening to someone speak about how our world views are sometimes shaped based on experiences and impressions at a young age.

He then asked, when you do something that's either out of the ordinary or out of your comfort zone, what voices do you hear in your heads?  Do you hear your parents tell you to "proceed with caution"?  Do you hear your friends say "go for it"?  Or do you imagine that judgemental person in your life shaking their head in disapproval?  When we hear these voices, do we rebel against it like stubborn warriors with a purpose and something to prove?  Or do we come to a realization that sometimes maybe the truth does hurt a little.

It then struck me.   When my kids grow up...what voices will they hear?  What will we say or do that will contribute to their own paranoias, fears or even joy and happiness?  Will they always hear their nagging mother tell them to go to bed early because"the early bird gets the worm"?  Will they resent the story told to them that "eating past 8pm will give you nightmares at night"?  Or will they always know that no matter what, even if it's their mother's favourite chocolate, that when there are only three chocolates left, each of them get exactly one...and a half.  Or that no matter what time it is in the night (like 2am!), I will answer that phone call, get dressed and drive 30 minutes in the cold weather because you didn't feel comfortable at that sleepover party.

I'm not sure what kind of impression we as parents will have on our kids.  I guess all I can hope is that they will always feel secure and happy knowing that their parents love them both very much, and can always rely on us to always be there for them, no matter what.

Herb Roasted Pork

This roast is as reliable as it is tasty. It can be altered with more or less spices to taste, and is often a family staple especially on cold winter nights.

Ingredients:

• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1 (5 pound) boneless pork loin

Glaze:

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons soy sauce

Directions:

• Preheat oven to 400 degrees F 
• In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
• Bake in the preheated oven approximately 1 1/2 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
• Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. 
• Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. 
• Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. 
• Pour remaining glaze over roast, and serve.

Enjoy this comforting dish.

pop of colour

I've been hoping to make cake pops for a while, but there is something that sounds too complicated while I'm in "trying-to-uncomplicate-my-life" mode right now.  So, I found a great cheesecake on a stick recipe that basically uses frozen cheesecake, rolled in chocolate chips.

Since I make a pretty good cheese cake, I thought I could make this on my own, without the crust.  But again, while in "uncomplicated" mode, I was thinking of alternatives (other than buying store bought).

I stumbled upon a chocolate chip cheese ball recipe that sounded intriguing.  But what struck me was the reviews...one reviewer said it tasted like chocolate chip cheesecake.  Bingo!

Without having to bake, I made little cheese balls.  Then I dipped them in melted chocolate.  I made a few to look like Christmas ornaments by adding cheerios on the top.

I was originally going to add sprinkles to give these a pop of colour, but then I stuck to my plan to keep things simple (and less messy), so I just added the sticks, and then said...

"Nah...I think chocolate is colourful enough".

Chocolate Chip Cheesecake Pops

Makes 12 cheesecake pops

(adapted from the "Chocolate Chip Cheese Ball" recipe found at Allrecipes)

INGREDIENTS:

• 1 (8 ounce) package cream cheese,softened
• 1/2 cup butter, softened
• 1 cup confectioners or icing sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• White chocolate or semi sweet chocolate, melted to dip.
• Lollypop sticks or popsicle sticks (found at craft or the baking section of your local store).

DIRECTIONS:

• In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in mini chocolate chips. Cover, and chill in the refrigerator for 2 hours.
• Using spoons, a melon scoop or a small ice cream scoop, create little balls. Place on wax paper.
• In the meantime, melt chocolate until it becomes a sauce (I melted them gently in the microwave on a lower heat).
• Roll the cheese ball in melted chocolate.  Do this quickly, as the cheesecake will melt.  
• Place on wax paper (add stick if making cake pops). 
• Refrigerate until the chocolate has hardened.  You can decorate by piping frosting or more melted chocolate onto the cheesecake pop.  

Keep refrigerated until ready to serve.  The pop them into your mouth.

Enjoy!

that's the spirit

Ahhh...the spirit of Christmas!

You know it's time to start making that gift list a reality when the big guy in the red suit waltzes into town.  And did he ever make a grand entrance into town this past weekend at the Santa Claus parade. (with a cool wireless headphone mic, no less)

After years of going to the local parade, since the kids are old enough to brace the long wait with little complaints (ha!), but are still young enough to appreciate some Santa related festivities, we decided to go to the main parade in the city.  So we bundled up and headed on the train with blankets, snacks, and hot chocolate filled thermoses in tow, and arrived early to meet with friends and get a great spot to watch "the BIG" parade.

After securing our spot for 2 hours (apparently some people waited for 5 hours!), we watched as those who arrived late (as in, after the parade had already started), waltz in like VIP grinches and stand in front of little kids who waited for hours in the front row.  Ahhh...there's that spirit again...

Using a newly developed iPhone app (which was embraced by no one more than me..."When IS Santa showing up!!!!"), we were able to track Santa on his route down to where we were standing, so we knew "if Santa was around the corner or not".

{source}

Float after float went by, not necessarily to wish us a Merry Christmas but more to remind everyone to act quick and get the hottest pop group's CD, video game or DVD movie.  Call it my imagination, but the very next day, parking lots at the malls seemed a little more crowded.  Mmm.....hey, that's my spot!

I'm not sure if it's just my age, but I'm starting to miss the simpler activities around Christmas.  A time when a Christmas tree wasn't a pink and purple lit upside down cone, but a tree with branches and pine needles.  A time when a Santa parade had floats with signs that actually said " Merry Christmas" on it, not "Get the latest CD, just in time for the holidays!"

Or maybe I just need to remind myself to look a little harder and find those really wonderful Christmas "spirits" at the parade, like the Toys for the North program and the Red Nose program (where toy donations and proceeds from the sales of the Rudolph noses went to various charities).

And of course to enjoy the most important (to me)... happy, spirited kids. When I asked them what they thought about the parade, they said the floats were cool, the iPhone app was handy and shrugged when the big guy showed up at the end.  But it was after the parade when they really started to get excited because they knew that when all that "hoopla" was done, the REAL FUN was going to begin...spending more time with family and friends.  And with smiles on their faces, laughter with friends, and hot chocolate stains on one exhausted Mom...they laughed, hugged and said "Merry Christmas" to EVERYONE.

Maybe the spirit of Christmas is here after all...

Homemade Hot Chocolate with Baileys

(approx. 4 servings)

Ingredients

• 4 cups milk
• 1/2 cup water
• 1/4 cup sugar
• 8 ounces bittersweet chocolate, coarsely chopped (chocolate chips would also work fine)
• 2 ounces of butterscotch chips (optional)

• 1 ounce Bailey's irish cream (optional)

Preparation

• Heat milk, water, sugar to a boil. (also add vanilla bean seeds, from pod, if using).
• Remove from heat and stir in chocolate and butterscotch chips until they melt into milk. 
• Pour into small mugs or cups and add "spirits" for adults, as required.
• Top with whipped cream or marshmallows.

Enjoy the spirit of the holidays!

the alternative

"Please eat."

Lately, I feel like a say that phrase a million times over a course of one meal.  "Please stay seated...and EAT!"  And I admit...sometimes in the rush of our schedules, I turn to old standbys and the meals can be less than appealing if you've had it a few times in the past few weeks.

However, last week during a cold weather spell, instead of "please eat", I told my kids "you need to eat to stay healthy and stay warm".  My son smiled and proclaimed that statement should be a life rule!  "Stay healthy and stay warm!!!", he chanted.  After some discussion, we then thought that those still recovering from the Sandy/Nor'easter storm would agree with that statement, and wish they had more healthy choices and options.

Silently, both kids started to eat.  They started to think of those who still don't have electrical power to keep warm and that the only choice they have to meet their basic needs is to ration their gas, line up at food trucks, shower stalls and power stations to sustain themselves.  That for now, this is the only choice they have.  The kids asked "if they are still struggling to get back to normal in such a prosperous city like New York, what would it be like if it happened to us?" 

Then we started to think of the children that receive the Operation Christmas Child shoeboxes that we fill at school around this time every year before Christmas.  That on a grander scale, those in North America are still so much better off than children in many other countries who continually struggle to find basic food, water and shelter.  Those children don't have the luxury to make alternative choices, if any.

And while my kids are pretty healthy eaters and occasionally may still be a little picky with what they eat, I am glad that they are appreciative of the opportunity to be able to be that picky.  And appreciate that the storm passed us, and we're warm and safe here at home, instead of the alternative just south of the border.

Quinoa Bean Salad

Quinoa is a complete protein rich grain, and is a great alternative to meat.  This salad keeps well (and could sustain without refrigeration longer than most salads), and actually tastes better as it sits longer for the quinoa to absorb the flavours.

Ingredients

• 1 package of quinoa
• 1/2 cup of vinegar (white or apple cidar works)
• 1/4 cup of vegetable oil
• 1 celery sticks
• 1 onion, chopped
• 1/2 chopped red or green pepper (optional)
• 1/2 cup of cooked waxed beans (optional)
• 1 can of red kidney beans
• 1 can of chick peas

Directions

• Cook the quinoa as directed on the package.  Set aside to cool.
• Rinse the beans & peas in cold water then place in hot water for 2 minutes.  Drain.
• Add all of the above ingredients in a large bowl and refrigerate overnight.

Serves 8.

beet ya to the finish line

As my son races past yet another birthday, I am proud of the incredible person that he has become.  I often flashback to the little toddler running to me in tears after being pushed in the playground, and I am astonished at how he has matured so quickly, especially in the last few months, and he seems to have all of a sudden, become a mature young gentleman...a respectful, kind human being with true leadership qualities.

With recent news about the heartbreaking story of the young girl who was bullied so much she ended her life,  just thinking that high school is around the corner can almost overwhelm me with emotion and worry...soon my little boy will be navigating bigger halls of friends, competitors, bullies and strangers.  Will he pass the finish line of high school unscathed?  Will he be okay?

My son joined his school's cross country team for the first time and after a month of weekly practices, he ran his first race. The race was larger than I had anticipated, as it was against a half a dozen other schools.  In a way, it was my first race too, and I found it interesting to observe him stretch and prepare, both mentally and physically for the race. 

After the starting gun went off...he went at a leisurely pace.  I didn't see him for quite a few minutes until towards the end of the last leg of the run...he was smiling and running at a calm and even pace.

At the end of the day, while driving home, he casually mentioned an incident that occurred on the bus en route to the race track.   A few rough kids were teasing him.  Taunting him and sneering that he'd probably be in the bottom half of the team, coming in 100th place or so, because they doubted his athletic abilities.

As my heart crushed hearing this, I calmly asked him how he responded (and the overprotective, emotional parent inside of me wanted to scream and throttle those kids).   He said he smiled, shrugged their comments off, and didn't bother to say anything.  He said he didn't need to.  You see, for the past month at all of the practices, he observed that they were unable to catch up to him, so he understood that they were acting out of jealousy and insecurity.  He knew he was rooted in his faith of doing well, and their harsh words, although rough and bitter at first, just gave him more determination to prove them wrong.

My son came in 4th place out of 100 (tops from his school in his division), and qualified to compete in the regional finals!  All day he was congratulated by friends, classmates, teachers and many other parents.  Prove them wrong, indeed!

But to be honest, more than how well he placed in the race, I am even more proud of how he composed himself before it.  He kept his chin held high, knew his strengths, maturely sympathized with their weaknesses, and didn't let the detractors discourage him.

And if you're wondering where those boys ended up in the race...they came in around 90th place.  And although I will always worry about my kids life in high school, for now...

...I think he'll do just fine.

Roasted Beet Salad
(adapted from Allrecipes)

INGREDIENTS:

• 3-4 large beets 
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)
• 1/2 red onion, sliced 
• 1 cup of cooked corn kernels
• 1/4 cup olive oil
• Feta (to taste)

DIRECTIONS:

• Preheat the oven to 350 degrees (175 degrees C). 
• Wash the beets thoroughly, leaving the skins on, and remove the greens. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. 
• Line a roasting pan with aluminum foil and place the beets in the pan. 
• Rub 2 tbsp. olive oil over the beets, and sprinkle with salt (optional). 
• Cover the beets with another sheet of aluminum foil. 
• Roast for 1 to 2 hours,  (until the fork tines go in easily)
• Remove from the oven and cool for 10 minutes.
• Peel and cut into quarters.
• Add onions and corn.
• Toss with olive oil and feta (or a greek olive oil salad dressing)

Serve.

gathering with purpose

During this autumn season, I often find myself influenced by beautiful decor ideas featured in home decor magazines, Pinterest, and design blogs.  I especially love those images of beautiful outdoor Thanksgiving settings:  beautiful large harvest tables under large lantern-lit maple trees, with burlap runners, pumpkin and candle centrepieces and seating for 20!

Cookbooks, food magazines and Pinterest (again!) also tempt me to create so many made-from-scratch, delicious recipes that feature this season of bounty.  Garlic & herb infused roasted turkey!  Homemade apple and pumpkin pies!  Garlic infused rice and sausage dressing!  Yes, yes, yes please!

I'm also realistic that as a mother of two active children, my schedule is also filled with birthday parties, school volunteering and extracurricular activities in full swing.  And sometimes it's hard to find the time (or patience) to plan, prepare and create every organic-hand crafted-photograph perfect element of autumn into our Thanksgiving plans.

So this time of year, I try to keep it relatively simple.  By nature of the layout of our home, we serve our meal "buffet style", and Thanksgiving is a potluck dinner.  Our guests get to focus on bringing one or two special dishes.  Home made pies and garlic sausage rice dressing? Check.

This way I can focus on the main food attraction...the garlic herb butter infused roasted turkey!  Organic fresh turkey, infused with fresh herbs, roasted garlic and butter (and yes, I baste my turkey every 20 minutes).  And I keep the table setting relatively simple....one focal point: a gathering of tea lights and pinecones around a single candle.  Simple, but with purpose.

And with purpose is key.  As much as I dream of having a picture-perfect, lavish outdoor Thanksgiving setting, smiling while cooking the whole organic-locally grown in my backyard gourmet meal made from scratch...on the morning of Thanksgiving, I watched my daughter wait by the window in anticipation for our guests.  She didn't care about the table setting, or the enticing smell that came from the oven.  She reminded me of the real purpose of the meal....the gathering of loved ones.

Simple Garlic & Herb Infused Butter 
(Baste for Turkey, Chicken or Pork)

Although this recipe might come a little too late for my Canadian readers (who already celebrated Thanksgiving...sorry about that!), I've used this recipe for chicken and pork...equally useful for a weekday meal.

Ingredients (for a 20 pound turkey):

• 1 cup of butter, room temperature
• 3 tbsp. each chopped fresh rosemary, sage, thyme
• 2 heads of roasted garlic
• Coarse salt and ground pepper

Directions:

• In a medium sized bowl, mix together all the ingredients together.
• Loosen skin of the turkey and rub half of the herb butter under the skin. 
• Rub with remaining  herbed butter onto the turkey skin.
• Season generously with salt and pepper. 
• Roast according to the size of your turkey, making sure you baste every 20 minutes with pan liquids.

Gather around your turkey, and enjoy!