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Come Party With Me: My First Thanksgiving - The Look

partysugar — Fri, 02 Nov 2007 06:01:11 -0700

For your first Thanksgiving don't worry about decorating your entire house, instead make sure everything is CLEAN and light a fire if you have a fire place. Focus your energy on creating a gorgeous table setting. Start looking for table decor now - a few weeks before the dinner - and set the table several days before Thanksgiving. Cover the table with a deep chocolate brown cloth. On top of this, add a colorful red and orange runner, and matching placemats. For a beautiful yet affordable centerpiece, arrange collected, dried leaves, pumpkins, and dried wheat. Simple, shiny plates put attention on the food and not the dinnerware. Light candles and fill vases with autumn colored flowers. Invest in a large turkey serving platter, festive napkin rings, and a wine glass set complete with water glasses.

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Come Party With Me: My First Thanksgiving - Drinks

partysugar — Thu, 01 Nov 2007 11:43:31 -0700

Since this is your first Thanksgiving, don't go overboard offering guests an open bar. Instead, serve beer, wine, champagne, and one specialty cocktail. A few weeks before the dinner, head to your local wine shop or Trader Joe's. Talk with the owner or the store's sommelier. Explain that you are hosting your first Thanksgiving and want a couple of bottles of wine for dinner. Tell him how many people will be in attendance and what you are serving. Zinfandel and Beaujolais pair wonderfully with turkey and a good bottle of bubbly makes for a festive cocktail with appetizers. If you prefer to pour white wine serve a Chenin Blanc, Riesling, or Gewurtraminer.

Have lots of sparkling and still water on hand, and be sure to set water glasses on the table. If you know your dad only drinks Tanqueray and tonic, tell him to bring his own supplies. Otherwise offer guests a dark and stormy to sip while they wait for the turkey to cook. Get the recipe to this classic cocktail, just read more

Dark and Stormy
From Rachael Ray

Ice cubes
1/2 lime
3 ounces dark rum
Ginger beer
Fresh ginger sticks, optional garnish

Fill a pint glass three-quarters full of ice, squeeze in all the juice from the lime half, then drop the rind into the glass.
Add the rum and fill with the ginger beer. Garnish with the ginger sticks, if desired.

Serves 1.

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Come Party With Me: My First Thanksgiving - Menu (Part 2)

partysugar — Wed, 31 Oct 2007 16:15:33 -0700

After a classic Thanksgiving meal, offer guests two delicious dessert options. The best thing about dessert dishes is that they can usually be made in advance. Instead of serving a pie, make a pumpkin spice roll cake with cream cheese filling. Get help from the store and use a box cake mix; no one will know the difference. Make a black bottom chocolate pie for those guests who want a more decadent dessert. To save time, purchase a chocolate cookie crumb crust when making this pie. To look at the recipes for these delicious desserts, read more

Pumpkin Spice Roll Cake
Modified from Diana's Desserts

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling mix
1 cup canned 100% pumpkin puree
1/2 cup vegetable oil
3 eggs
1 tbsp. pumpkin pie spice
1 cup chopped walnuts
4 oz. (1/2 of 8-oz. pkg.) Philadelphia cream cheese, softened
1-1/2 cups cool whip vanilla whipped topping, thawed (1/2 of 8-oz. tub)
3/4 cup powdered sugar

Preheat oven to 350 degrees F (180 C). Sprinkle clean towel with 1/4 cup of the powdered sugar.
Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes. Pour into greased and floured 15x10x1-inch baking pan, lined with wax paper.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well.
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.

Serves 10.

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Black Bottom Chocolate Pie
From Bon Appetit magazine

Filling
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 large egg yolks
2 cups low-fat (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
1 Chocolate cookie crumb crust
Topping
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon dark rum
Chocolate curls

For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste.
Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat.
Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally.
Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
For Topping: beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Serves 8.

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Come Party With Me: My First Thanksgiving - Menu (Part 1)

partysugar — Tue, 30 Oct 2007 08:29:15 -0700

The most important thing to remember when planning your first Thanksgiving is to stay calm. Really, Thanksgiving is just like any old dinner party, but with the menu already established. Don't try to do everything yourself and do get help from the store. Start by creating a massive grocery list of everything you will need. Next, figure out a cooking timeline and schedule. Read each of the following recipes carefully.

For appetizers, create a cheese platter of three cheeses - a soft, spreadable goat, a pungent cheddar, and a creamy blue - with dried fruit, nuts, and crackers. Prosciutto wrapped figs are a delicious accompaniment. Don't take on too many dishes for the main meal. Serve the classics: roast turkey, mashed potatoes, stuffing, and a green salad. Purchase a store bought cranberry sauce and gravy, and if desired, ask a trusted friend who enjoys cooking to make a few more sides.

To take a look at these simple yet delicious recipes, read more

Prosciutto Wrapped Figs
From Sandra Lee

4 large whole figs (or 16 small mission figs), quartered
Goat cheese
1 (3-ounce) package prosciutto
3 tablespoons honey
1/4 teaspoon pumpkin pie spice

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

Serves 8.

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Basic Roast Turkey
From Real Simple magazine

1 12- to 14-pound turkey, giblets removed
3 carrots, roughly chopped
1 stalk celery, roughly chopped
2 medium yellow onions, cut into wedges
6 tablespoons tablespoons unsalted butter, melted, or olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 navel oranges, cut into wedges (optional)
1 bunch fresh flat-leaf parsley or leaves from 1 bunch celery (optional)
Kitchen string (optional)

Heat oven to 425° F.
Rinse the turkey inside and out and pat it dry with paper towels. Place the wings underneath the body. If desired, tie the drumsticks together using kitchen string.
Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
Drizzle the skin with the butter or oil and, using your fingers, spread it evenly. Season with the salt and pepper. Roast the turkey, uncovered, until browned, 30 to 45 minutes.
Add 1 cup cold water to pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 180° F, about 2 hours total.
Let the turkey rest for at least 30 minutes before carving.
Garnish with the orange wedges and parsley or celery leaves (if using). If making gravy, reserve the juices in the roasting pan.

Serves 6-8, with leftovers

NUTRITION PER SERVING: CALORIES 544(46% from fat); FAT 28g (sat 8g); SUGAR 0g; PROTEIN 68g; CHOLESTEROL 232mg; SODIUM 292mg; FIBER 0g; CARBOHYDRATE 0g

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Mashed Potatoes
From Martha Stewart

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute.
Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Serves 4-6.

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Stuffing
From PartySugar's Dad

1-1/2 cups chicken broth
1/4 cup (1/2 stick) margarine, cut into pieces
1 pkg. (6 oz.) stove top stuffing mix
1 tablespoon butter
1 lb Italian sausage, casings removed
2 cloves garlic, minced
1 onion, diced
1 red pepper, diced
2 stalks celery
1 cup mushrooms
2 tablespoons fresh chopped parsley
1 teaspoon poultry seasoning
salt and pepper

Bring chicken broth and margarine to boil in medium saucepan. Add stuffing; stir just until moistened. Set aside
Heat the butter in a large saute pan over medium heat. Saute the Italian sausage breaking it into pieces while cooking until browned 10-15 minutes.
Add the garlic, onion, red pepper, celery, and mushrooms to the pan with the sausage. Cook, stirring until the vegetables are soft and tender another 10 minutes.
Add the seasoning and salt and pepper to taste.
Stir the vegetable sausage mixture in with the stuffing mixture. At this point you can cover and refrigerate until ready to bake. To serve, add to oven to bake with the turkey for the last 30 min. of the turkey baking time.

Serves 10-12.

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Spinach Pumpkin Salad
From Sunset magazine

1/2 cup pomegranate juice
1/4 cup red wine vinegar
1/4 cup toasted pumpkin-seed oil or extra-virgin olive oil
6 to 8 ounces pumpkin, such as Sugar Pie, or banana squash
6 quarts baby spinach leaves (1 lb.),rinsed and crisped
Salt and pepper
1/2 cup salted, roasted shelled pumpkin seeds

In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.
Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.
Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.

Serves 12.

Nutritional Information: CALORIES 117(67% from fat); FAT 8.7g (sat 1.4g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; SODIUM 126mg; FIBER 2.6g; CARBOHYDRATE 8.3g

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Come Party With Me: My First Thanksgiving - Invite

partysugar — Mon, 29 Oct 2007 12:15:13 -0700

To help you prepare the most perfect Thanksgiving dinner ever, I will be planning not one, but three fabulous Thanksgiving parties throughout the month of November!

To start things off, I'm creating a plan for those of you who are hosting your first Thanksgiving dinner. I planned and cooked my first Thanksgiving dinner the fall after I graduated from college. While it had plenty of crises, it was a fabulous success! By following my detailed plan of ideas yours too can be a memorable event. Let's start by making a simple, but gorgegous invitation. To see how I made the glittery one at right, read more

To make an invitation similar to the one seen here you will need the following supplies:

cardstock
scissors
glitter
glue
ribbon
computer and printer>

To assemble the invitation:

Create a new document in Microsoft Word on your computer. Center the text to the left hand column and write out the details of the dinner. On my invite, in Mona Lisa Solid ITC TT, I wrote:

Your presence is requested at a dinner celebration.
Please join me in giving thanks.

Thursday, November 22, 2007
5 in the afternoon

PartySugar’s House,
San Francisco

Rsvp 415.555.5555
by Nov. 19

Print out a test copy on a blank sheet of paper. Once satisfied with the text, print out on the cardstock.

Fold the cardstock in half, closing the text inside like a book.

Press glue onto back of ribbon and paste on the invite in a decorative way.

Cover with a piece of foil.

With the glue, cover the front of the invite entirely. Sprinkle with the glitter. Set aside and let dry overnight.

Take the foil off of the invite and carefully slide into an envelope and send, addressed in your best handwriting.

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Sugarbabies: Kicking Off Thanksgiving Sugarbabies!

babysugar — Sat, 21 Nov 2009 05:01:49 -0800

This picture was taken as my daughter enjoyed her first true Thanksgiving meal. She picked at the turkey but gobbled up the sweet potatoes, cranberries and the delicious stuffing. Though her brother was only days old, she gave thanks for being a big sister. In turn, we gave thanks for having a sweet daughter and a brand-new baby boy.

Share your old or new Thanksgiving pictures with us in the Sugarbabies group. We'll be featuring them all week long on the LilSugar website... don't miss out! It's super easy, and your tot will get a kick out of seeing himself on the site.

To see how to join, read more.

Create a PopSugar Account or login to your account.
Join the Sugarbabies group
Click "New Post" under the Sugarbabies tab at the top of the page.
Give your story a "Title."
Insert a photo of your babe.
Fill in the "Body" if you want to give us a snippet of the shot.
Add keyword(s) in the tag field with relevant tags (for example mine for this story was "Sugarbabies").
Click "Create Post" to submit content.

Grey's Anatomy Rundown, "Holidaze"

BuzzSugar — Fri, 20 Nov 2009 07:00:00 -0800

As evidenced in my holiday TV sneak peek, this week's episode of Grey's Anatomy puts the doctors on a fast track that starts on Thanksgiving eve and runs through New Year's Eve. As we all know by now, the Seattle Grace surgeons aren't always big on merriment, but the holidays are always the perfect time to bring out the truth in feelings and relationships.

Meredith bonds with the Chief while Mark learns that he has a teenage daughter. Bailey has a confrontation with her father and Teddy and Owen's sexual tension comes to a head. To read all about it, just read more.

As the episode opens, the Chief is trying to justify his drinking to Meredith - explaining that his alcoholism was "misdiagnosed" and that he was actually suffering from situational depression. (Um, right.) It's unclear whether Mere takes his word for it because she believes him or feels like she has to, but she accepts his mentorship. Later she bites off Thatcher's head when he suggests that the Chief shouldn't be drinking, and by NYE realizes that he does have a problem, but continues to keep it a secret. There is one good thing that comes from it: Derek and the Chief finally make amends after duking it out all season.
Bailey does her best to avoid acknowledging the holidays because she's afraid to tell her parents about her divorce. Instead, she gladly dives into work - until her father makes a surprise visit on Christmas Eve. After watching Miranda perform surgery, he delivers a way harsh speech about being ashamed of her decision to "break" her family and put work first. At Christmas dinner (with the whole Seattle Grace crew, no less), Miranda finally puts her foot down and tells her dad that she's not willing to settle for a bad relationship. Did anyone else want to slow clap, at this point? Because I did.
Mark gets a blast from the past when a buxom blonde appears at the hospital claiming to be his daughter. (I kind of love that her name is Sloan). Mark isn't exactly thrilled with feeling old, joking that "death has come to call." Lexie is also troubled by the news at first, and I couldn't blame her for slicing her finger when Mark drops the bomb that Sloan is moving in. Two months later, he hasn't made any progress, and it's clear that his daughter isn't exactly a cup of tea. Just when Mark finally gets the nerve to kick her out, Sloan reveals that she's pregnant with a baby of her own. Instead of contemplating his potential grandpa status (talk about feeling old), Mark's paternal instincts kick into gear with impeccable timing and he comforts her. Sidenote: I find it interesting that Mark handles the situation exactly how Quinn wished her parents had on Glee this week - stroking her hair, assuring her that everything would be okay.
Teddy is already coming between Cristina and Owen's relationship, even if just with pages. Still loving her new cardio god, Cristina is happy to be Teddy's bitch (as Alex calls her) and work as a team - until she catches Owen giving Teddy meaningful glances. Owen confronts Teddy and reveals that he had feelings with her when they were overseas together, and in turn Teddy confesses that she's always been in love with him. They are literally this close to kissing, but Owen says he loves Cristina and runs to her instead. Despite their passionate makeout sesh at the end of the episode, I still have an ominous feeling about Cristina's kiss with Avery (who is still giving her flack about her relationship with Owen).

What's your verdict on this week's episode? Are you sad to put Grey's aside for six weeks? Did it put you in the holiday spirit or did it all seem a bit premature? Don't forget to keep the conversation rolling in the Grey's Anatomy McAddicts group in the Buzz Community!

Kidoodles: Thanksgiving Tablecloth

babysugar — Thu, 19 Nov 2009 10:00:29 -0800

Since Thanksgiving is next week, we thought you could use a simple arts and crafts project to entertain your kiddos and help you prepare for the holiday. Let your children be in charge of the tablecloth. They will appreciate the opportunity to get involved and relish the chance to get a lil messy - all in the name of helping out!

You just need the following items:

A piece of butcher paper (white works well with all colors)
A few sponges
Festive colored paints
A few pieces of blank paper
Scissors
Plates or bowls for paints
Markers or crayons

For my guide to making a kid-friendly tablecloth, read more

First, measure the table so you know how much butcher paper you will need. Once you have that, cut the paper and place it on a flat even surface like the floor or table top.

Next, draw whatever designs you want to use on the tablecloth and draw them on a piece of paper no bigger than the sponge you will use.

Once you have completed your drawing, cut it out and trace it on the sponge. Then cut along the traced line so you have your sponge design.

Now you are ready for the fun part! Put some paint in the plates or bowls and dip one side of the sponge into the paint. Gently press it onto the butcher paper. Voila! Use different colors and shapes to fill the paper.

Once it's all dried up, let your little ones draw on the paper and write "Happy Thanksgiving" or "I am thankful for ...", or a saying of their choice.

Finally, put the cloth on the table and ask your lil helpers to set it with plates and silverware!

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Open House: How Do You Dress Your Thanksgiving Table?

CasaSugar — Sat, 14 Nov 2009 05:30:04 -0800

When it comes to the Thanksgiving table, how you dress it is often as important to the hostess as what food sits upon it. Over the years, I've seen family members fuss over table settings, switching out placemats, rethinking china sets, and shifting floral arrangements.

I admit that I'm known to fuss over my Thanksgiving table as well. The first year that my hubby and I hosted Thanksgiving dinner for friends and family, I stayed up late into the night sewing a dozen napkins, pressing tablecloths, and arranging flowers. In the end though, it was all worth it. Not only did the food turn out wonderfully, but the table looked spectacular as well. Plus, as far as I'm concerned, deciding on color schemes and flower arrangements is all part of the fun.

So tell me, how do you dress your Thanksgiving table? Do you keep things casual? Is your feast a buffet-style affair? Or do you get formal with placecards and calligraphied names? Tell me all about it in the comments!

Source: Flickr User thedabble

You Asked: Is Morning the Best Time to Do Yoga?

FitSugar — Tue, 10 Nov 2009 13:30:21 -0800

Dear Fit,
The holidays are fast approaching, and I wish I loved this time of year but I'm already stressed out about hosting Thanksgiving dinner, what to get for my picky in-laws, and dealing with traveling. I've heard yoga can help people relax, so I wanted to give it a try. A friend of mine says that she does a short session in the morning every day, including sun salutations (whatever those are), and a sequence of standing and seated yoga poses. I'm really not a morning person, but if practicing in the a.m. will help me calm down after realizing a flight to my parents house for X-mas is going to cost over $1,000, then I'm ready to set my alarm early. What do you think, is morning yoga more beneficial?
-Aspiring Yogi

I'm really excited for you to try out yoga because personally it's helped me find inner balance, and I always feel calmer and more grounded after my practice. Although yoga can help relieve stress and tension, it's no free ride to tranquility town. What it can do is help clear your mind, so you're better equipped to handle the frustrations the holidays tend to throw our way. To find out if there's a perfect time to get on your mat read more.

Many people believe that yoga must be practiced in the morning, but really whatever time works for you is when you should practice. You should not eat for two hours before doing yoga, so that's why many people choose morning yoga before they've had breakfast. They may also like how it gives them some alone time before their busy day begins, and getting it done first thing ensures that they'll have the energy and time to practice. On the other hand, some people may be too hungry or stiff in the morning, or they may not be able to wake up early enough to fit in a complete practice. They may prefer practicing in the evening because it helps relieve stress from their day, and helps them relax before bed.

So the decision is up to you, and the bottom line isn't what time you practice, it's that you practice period. If you have flexibility (no pun intended) in your schedule, try out a class at different times of the day to discover what you prefer. Keep in mind that certain poses and types of yoga are calming and some are invigorating, so depending on the yoga you choose, you might prefer morning, noon, and night!

All you yogis out there, I'm wondering what time of day do you prefer practicing yoga? Visit the Yoga Stretch and Tell group and share.