thanksgiving.......{pumpkin pie!}

we spent this past weekend with my sister in NY state. lemme tell ya, she is the epitome of hostess.
she loves to make people feel welcome and she loves to cook.
while discussing thanksgiving menus, she made a confession.
this year, for the first time in her 40+ years, she was going to have to use......
store.bought.crust. gasp!
i laughed a little then told her i'd never made a pie crust from scratch in my life.
and as far as i'm concerned, my pumpkin pie is still homemade.

my tried-and-true-go-to recipe comes from miss paula deen, queen of butter *grin*
every year, i make her apple butter pumpkin pie and it makes me think of my gram.
not because she made it, too..........just because it was at her house that i ever tasted apple butter.
it's the little things, ya know?

being a good hostess is all about the little things, too.
it doesn't matter if your meal is homemade or store bought.
if you have one killer dish but flounder with the rest then BUY the rest and focus on your strength.
if you're betty crocker incarnate and couldn't imagine anything on your table that isn't made from scratch, well then do your thing!
the key to being a good hostess is to enjoy what you're doing.
disposable dishes or fine china - it doesn't matter.
add a little beauty in your own way and do it from the heart.
nothing trumps love.

tell me, are you a store-bought or made-from-scratch kinda girl? what's your favorite holiday dessert?

thanksgiving......{turkey!}

if your family is anything like mine (and the majority of america), thanksgiving is a big, family holiday.
we all have our traditions and, if you're married, you probably 'divied up' certain holidays early on in the relationship for each side of the family
somehow, i won thanksgiving host.
not really sure how that happened since i hadn't even put the option on the table but there it is.

anyway.....
thanksgiving is a big deal over here. lots of culinary pressure. huge menu, huge expectations....
before i got married, i'd never cooked a thanksgiving meal in.my.life.
nor did i have any desire to and i'll tell ya why.....
i don't like 'thanksgivng' food. not a fan.
well, except for the stuffing. who doesn't like stuffing, right?
i was absolutely certain my meal would be a failure.
i have no idea how to cook what i don't eat. my dad was the chef, not me.
but guess what?? HUGE success. 6 years running.
so i thought i'd share a few of my go-to tips & recipes for any first-timers out there
(or anyone who might be lookin for a change)

 image via bobby's flays thanksgiving at epicurious

tip #1...........herbed butter.

you'll need:
2 sticks of butter, softened to room temperature (unsalted or salted, your choice)
fresh sage (i usually buy 2 of the pre-packaged thanksgiving mixes. because that's all that's left by the time i go shopping)

directions: chop up the sage. mix it with the butter. let it sit overnight in the frig.

thanksgiving morning:

put the herbed butter under the skin of the turkey, being careful not to tear the skin.
yeah, i think it's gross. i really can't stand to handle raw poultry but ya gotta do whatcha gotta do.
it's worth it, trust me.
rub the skin with some olive oil, salt & pepper....
add some quartered onion, chopped carrots, fresh sage & rosemary to the cavity
then throw that bird in the oven and you're good to go! always juicy & moist.

how do you cook your turkey?