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I finished a patchwork tablecloth just in time for Thanksgiving dinner. Here are a few photos from our day. Mike’s family came to share the occasion, and this was our first time hosting family Thanksgiving!

New Ninja Salt & Pepper Shakers on the new tablecloth. My friend Johanna bought these locally at a shop called Decade, but if you’re looking for geeky salt & pepper shakers to give as gifts, you can look online here.

New tablecloth, ready for Thanksgiving feasting.

Mushu’s stance all day: wait for the food to drop. It was such a gorgeous day in Denver that we spent many of the daylight hours basking in the sun on our porch! Here Mike’s dad cuts into the Pear, Brie and Olive Tart from the book Simply Organic. I can’t recommend this book highly enough; we got it as a gift from my sister Holly, and Mike and I together have made about half the recipes. This one is a standard at holidays. Easy and so savory & tasty!

This just about sums up Lila’s day: sunbathing!

At dinner: I loved how the colors of the food worked with the colorful tablecloth.

Dessert! I tried a new pumpkin pie recipe this year; the apple pie is a standard now and always everyone’s favorite. It is probably the easiest thing to make, too. I don’t miss the lattice top for one second, either the work it takes to make it or the extra calories. It’s also a very low-sugar recipe, which I like too. The apples are so good roasted, why mess with that natural taste?

Quick Easy Open-Faced Apple Pie

Piecrust: Marie Calendar’s frozen crusts

4-5lbs of Granny Smith apples peeled & cut in quarters, then cut the quarters into thirds

Toss the apples in: 1/4 tsp Nutmeg; 1/2 tsp Cinnamon; 1/8 tsp Allspice; 1/2 cup sugar; 1/4 cup flour; 1 Tbl orange juice; 2 Tbl lemon juice.

Bake for 1 hour & serve with vanilla ice cream or Cool Whip or your vanilla topping of choice.

*I didn’t use any one recipe for this, which is why I feel confident sharing my own with you. But I do want to shout out to Paula Dean, who informs all my desserts!

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