I hope you are reading this while watching the Macy’s Day Parade in your jammies and drinking hot chocolate on the couch. While someone else peels the potatoes.

My darling husband makes my life a dream. He is the number one thing I am thankful for.

I only spend the holidays with the people we love. Truly, it’s the only way.

My dogs keep me laughing every single day. And they’re cuddly. Barky, but cuddly.

I am grateful that I want for nothing, and have the extreme luxury of doing what I love.

The besties – I could not do without the core: John, Holly, Clint, Baroness, Lisa. They keep me sane. Relatively.

I am thankful for all my other friends, too. They are the coolest people I know and I can’t wait for our Christmas party to have most of them here to celebrate with.

And always, I am thankful for you. For your funny comments, for reading, for making this little blog a happy habit everyday. I love you.

Just a tiny and cute reminder.

Now, back to the parade!

xoxo, Patti

Today blogging to Liberace – Give My Regards To Broadway

As we move closer to next Thursday, have you considered what you might set out for your guests to nosh on before dinner?

A nice, simple snack with a welcome cocktail is roasted chickpeas. Now, I know they were all the rage 3 years ago, but I am slow to catch on sometimes. Bear with me.

I saw this recipe online and thought, “hey, I have some chickpeas in the pantry!” Why did I have chickpeas? I can’t recall, but they were there so I thought I would give it a go. They were pretty tasty, too. I can’t gush and say they will replace your need for potato chips, but they are much lower in calories and taste like Corn Nuts, minus the broken teeth. This recipe calls for smoked paprika, but I substituted garlic powder, sea salt and chili powder and was very happy with the result.

And for goodness sake’s, darlings – please do not make your guests wait for hours before dinner. Seriously. You don’t want everyone face planted in the mashed potatoes because they were busy quaffing wine/beer/Jagermeister without any sustenance. That would just make for an ugly Thanksgiving. And whatever you do, don’t let your guests drink and shoot rifles. Wait, are you from the country? No? You live in the city? Never mind what I just said. Lets just forget it.

How about that recipe?

My roasted chickpeas with chili powder, sea salt and garlic. Yum!

Roasted Chickpeas
adapted from Umami Girl

Ingredients
3 cups cooked chickpeas (from two 15-ounce cans is fine)
1 Tablespoon olive oil

EITHER:
1 Tablespoon soy sauce
1 Tablespoon lime juice
Pinch of fine sea salt
Zest of one lime, grated on a rasp
OR:
1/4 teaspoon ground smoked paprika (sweet or hot, I used sweet)
1/4 teaspoon ground Hungarian paprika
1/4 teaspoon garlic salt

Instructions
Preheat oven to 350°F with a rack in the center. (Or, if you have a convection oven, preheat it to 300°F.) Pour chickpeas into a colander, discarding liquid, and rinse thoroughly. Line a rimmed baking sheet with paper towels, and pour the chickpeas onto the baking sheet. Cover with additional paper towels and dry thoroughly. Discard paper towels.

Spread chickpeas evenly over the surface of the baking sheet. Roast on center rack, stirring occasionally, until chickpeas are just the slightest bit soft in the center. This will probably take an hour to an hour and fifteen, but start testing at the 45 minute mark, since ovens vary substantially.

Remove baking sheet from the oven and toss the chickpeas thoroughly with the oil and either the soy sauce, lime juice, and salt or the paprikas and garlic salt. Roast 10 to 20 minutes more (on the longer side for the soy and lime variety), just until chickpeas are crisp all the way through, without any hint of softness. If you’re making the soy and lime variety, toss with lime zest. Serve warm or at room temperature. Keeps in an airtight container at room temperature for a few days.
Preparation time: 5 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 8

xoxo, Patti

Today blogging to Adam Sandler – Thanksgiving Song

Did you name that thing last week?

What are these?

Of course, these are pie birds! You guessed, didn’t you?

Here’s a detailed account of our sweet friends, via Wikipedia:

A pie bird, pie vent, pie whistle, pie funnel, or pie chimney is a hollow ceramic device, traditionally from Europe and shaped like a bird. Pie birds are steam vents that have been placed in the center of fruit and meat pies during cooking since Victorian times.
 

Pie funnels were used in baking pies and prevent the pie from boiling over in the oven by allowing the steam created when the fruit filling or other contents are cooking to escape from inside the pie. They also supported the pastry crust in the center of the pie, so that it did not sag in the middle, and are hence also known as “crustholders”. Older ovens had more problems with uniform heating, and the pie bird prevented boilover in pie cooking.

Here’s what they look like inside a pie.

So cute!

If you are anything like me, you might be hungry for a piece of pie right now. How about a recipe for your Thanksgiving dinner?

Apple Streusel Pie
Adapted from Allrecipes.com

Ingredients

2 ounces butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans

9 apples – peeled, cored and sliced
1/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon

2 recipes unbaked pie shells

Directions

Preheat oven to 350 degrees F (175 C).

Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside.

Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.

Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.

Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

Apple Streusel Pie

Isn’t that a nice way to start the week? Have a great one!

xoxo, Patti

Today blogging to Don McLean – American Pie

This might be too easy for all my very clever readers.

What are these things?

You might need them for Thanksgiving!

xoxo, Patti

Today blogging to Bon Jovi – Thank You For Loving Me

Ok, I have mooned over the table settings for Thanksgiving, so let’s discuss what’s going on the table after we’ve made it very pretty.

Bestie John, Eric and I are always up for trying something new. This year, I want to tackle chicken liver pate. It’s one of my favorites, but I’ve never attempted to make it. Well, I did get around to buying chicken livers one time, but never used them. This year will be different!

I found this recipe – anyone out there have a chicken liver pate recipe they are particularly fond of? I would love to hear from you!

Mmmm, looks like a winner!

Ingredients

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
1/4 pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
1/3 (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste
Directions

Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.

Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

xoxo, Patti

Today blogging to Arrested Development – Chicken Dance

I am jonesing to set the table for Thanksgiving. I know, I know, we are three weeks out, but I can envision, can’t I?

I adore this gorgeous table from Elle. Not sure if I feel ambitious enough to paint a bunch of pumpkins, but I might!

Super glam, yes?

This simple idea caught my eye. Easy on the eyes and the budget.

I love the golden tones.

How adorable is this for the kids’ table?

So cute!

This is way hipster cool, don’t you think?

Stark, black and bleak. But I like it!

And for my fashionista friends – isn’t this the most?

Totally gorgeous.

How about tomorrow we talk about what’s cooking?

xoxo, Patti

Today blogging to Sam & Dave – I Thank You

Ready for Thanksgiving? On a budget? Me, too.

Turkey is reasonably inexpensive and I have been saving bread in the freezer for stuffing. But it is really important for the table to look extra pretty.

This is the sweetest idea that costs just pennies. What do you think?

A great idea for a pretty, budget tablesetting

Don’t feel like you have to spend tons of money on flowers and expensive tablecloths. I love the mason jars and tea lights against a light cloth.

What are your money saving tips for Thanksgiving?

xoxo, Patti

Today blogging to The Cranberries – Linger

I have been surfing the web, searching for the best recipes for Thanksgiving dinner.

Eric will be grilling a turkey, while John & I are in charge of sides and dessert. I always love a super soft dinner roll and Kirbie over at Kirbie’s Cravings came up with this luscious idea for pumpkin dinner rolls, all soft and ready for butter. Doesn’t that sound divine?

I hope she doesn’t mind that I am sharing her idea. I bet you will love it, too. In fact, I think a trial run before turkey day is in order, don’t you?

Mmmm, soft pumpkin rolls!

Soft Pumpkin Rolls

ingredients:
4 3/4 cups All-Purpose Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup melted butter

Directions:
Combine all of the dough ingredients, and mix and knead them with the dough hook attachment on your mixer until you’ve made a smooth, somewhat sticky dough (I kneaded mine in the machine for 5 minutes). Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won’t be wildly puffy.

Turn the dough out onto a lightly floured surface, divide it in half. Working with the half dough, divide into 9 pieces. Roll the 9 pieces of dough between your palms until they are smooth round balls. Place balls into a 8 x 8 baking pan lined with parchment paper. Repeat process with other half of dough, placing balls into another baking pan. Cover both pans with a proof cover or lightly greased plastic wrap, andfor about 90 minutes, until they look puffy, though not doubled in bulk.

Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190″F (I didn’t bother with the instant read thermometer).

Yummy, Kirbie!

xoxo, Patti

Today blogging to Gary Glitter – Rock & Roll Part 2

Break out the sweaters and let’s sit by the fireplace. When I think cozy luxury, you know I am talking about The Ritz-Carlton.

First stop, Palm Beach, where Pumpkin Palooza is in full swing. If you love pumpkin pie and pumpkin lattes, wait til you see what this grand property has cooking. Literally.

Pumpkinlicious!

All month long, each of the 31 days promises a cornucopia of popular and playful pumpkin surprises. Guests can start their day with pumpkin muffins or pancakes; lunch offers Pumpkin Bisque or Pumpkin Ale and Pumpkin Ravioli is a savory dinner option in Temple Orange. Desserts at the fire-pit are abundant with pumpkin nibbles and sweets—Pumpkin Cookies, Pumpkin Ice Cream or Pumpkin Crème Brulee.

Yummy!

If you are clever enough to plan your visit at Halloween, you will be treated to a fun-filled, magical, not-so spooky, sweet treat Cupcake Tea and Costume Party. “Trick or Treat–give us something good to eat!” is the battle cry for kids at Halloween. This spirited day has always been a holiday filled with mystery, magic and treats. The Great Pumpkin Cupcake and Vampire’s Blood Red Velvet Cupcake are some of the bewitching flavors. On Saturday, October 22, at 1:00 p.m. – 3:00 p.m. enjoy a day of ghostly-good cupcakes, candy, costume contest, face painting and magic tricks! Reservations are required for guests and goblins. Price is $50 for adults; $35 for children.

After you have stuffed yourself silly with every pumpkin goodie on the menu, you could take a walk (a long walk) on the beach and then treat yourself to a massage or facial at their Eau Spa; seriously one of the most magical places I have ever been. You truly leave the world behind once you enter. The only caveat – you will not want to leave.

After spending a couple of weeks in Palm Beach, how about we head north to The Ritz-Carlton New Orleans for Thanksgiving? Hand your keys to the valet and before heading to your room, stop at the Concierge Desk and say hello to my friend, Rudy, who knows everything about America’s foodiest city. He will help you find anything you need in New Orleans, and of course can make your reservations for M Bistro’s Thanksgiving Feast. This gorgeous dining room, resplendent with dripping crystal chandeliers and luxurious velvet, will welcome you like the royalty the staff believes each guest to be. I am very excited to spend Christmas here meeting Chef Vinny, who has replaced our beloved Chef Matt Murphy (who has since moved on to open his own place, which, of course, we will visit, as well). Check out this menu!

Om nom nom. Work off all those calories by strolling all over New Orleans. There is so much to see and enjoy in my favorite city. I can never get enough of the food, the people and those incredibly well-crafted cocktails. It is a dream come true to me. Mostly the people. These folks really know how to smile in the face of any situation. They are a true inspiration.

xoxo, Patti

Today blogging to The Smashing Pumpkins – 1979

We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!

Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.

Do you remember the photo of those smoking turkeys? Unbelievable.

There were seven of us at dinner and then some other friends stopped by for dessert. Diane’s beau, Jonathan, really outdid himself and spoiled us by showing up with luscious goodies like homemade Parkerhouse rolls, fresh cranberry sauce, twice baked potatoes, a pumpkin cheesecake, roasted brussel sprouts, and our new friend Jay came laden down with a wonderfully tasty pumpkin ginger soup and marvelous green beans ladled with a walnut sauce that had us all elbowing each other for the spoon. Of course there was that smoked turkey that was out of this world. I am not kidding when I tell you that the turkey was so good, not only did we get no photos of it, but there was only enough leftover to make one sandwich. Seriously.

Eric and I teamed up to make a pumpkin pie, two types of dressing and a gingered sweet potato mash. Our sweet friend Christy brought a delish black eyed pea and beet salad that I loved. So yes, there was plenty of food to be thankful for. And we were.

Before dinner, I asked everyone to jot down what they were thankful for on a post-it note and stick it to our fire lantern. Have you seen these? They are so cool.

I decided to keep the table simple this year. A burlap runner ran down the length of the table and gold chargers were layered with our plain white dinner plates, topped with soup bowls and my new linen napkins embroidered with a “D” for dinner (or Davis, either way).

But first, there was popcorn. In the new popcorn machine. Just like at the movies!

Isn't this fun? Just like the Pilgrims!

A very happy reunion indeed.

Eric and I were so happy to have Diane with us, even for only one day.

And so was Jonathan...

Table is set. With little notes of gratitude for each guest as place cards.

Post-it notes and paper lantern for later in the evening.

Jay and Jonathan get acquainted.

Sweet Christy

Okay, everyone, to the table!

Black Eyed Peas and Beet Salad

Pumpkin and Ginger Soup

Mmmm, twice baked potatoes.

Those green beans and walnut sauce...

Roasted brussel sprouts. Yum.

Oh so good Parkerhouse rolls. Homebaked by Jonathan.

Eric carving the turkey we roasted. I'm telling you, the smoked turkey from Black Tie BBQ was GONE in 60 seconds.

I would post pics of dressing and sweet potatoes, but you know what those look like.

Dinner polished off, we sat around and visited until it was time for dessert. Our good friends Johnny P, Barry B as well as darling neighbors Tracy, Denise & Rick showed up for the post game festivities.

Um, Oscar is not allowed on the furniture. Well, maybe just today, with Tracy and Colin.

So sweet having Diane and Jonathan with us.

Sharing a laugh with Rick, Denise and Diane.

Mr. Barry Belcher, caught on film.

And then it was time to light the lantern and send it off with all of  thanks for the year. Um, I’m not sure what the fire code is for this type of thing, so maybe we didn’t actually do this…

We may or may not have lit the lantern...

And maybe we didn't release it into the sky...

But our friends sure seem tickled.

Barry and Christy cuddle in the front yard.

Diane and Jonathan.

And around 11pm, everyone left for their respective homes and Eric and I assessed the aftermath.

Not too bad...

It was one of my favorite Thanksgivings to date. Great food (most of which I did not have to cook), fabulous company, a case of bubbly and a fire lantern that we may or may not have set on fire and let loose.

Perfect.

Hope yours was as much fun, Darlings.

xoxo, Patti

Today blogging to Josh Groban – Thankful