thankful

thanksgiving was really sweet. we relaxed most of the day with my babe but here are some highlights:

my little nephew asher was born a few days before so we were so excited he could join us!
to see more pictures, click here

for thanksgiving, all the boys played football, surfed while us girls cooked, went for a run, took the kids outside to skateboard to keep them from trying to dip their fingers in the food.

and then we went to see the new disney movie tangled in 3D.  it was super cute.  jade let me hold her in my lap the whole time while jack and micah shared a seat.

then we ate dinner at the devines, enjoyed an amazing dinner.  it was my first gluten free thanksgiving my sisters and i had.  here is the recipe i made the stuffing with...
i mostly followed it but ended up adding more chicken stock...

http://www.wholefoodsmarket.com/recipes/1354

Add finely diced sausage or bacon bits to the sautéed vegetables, if you like, or toss in diced chestnuts, apples or raisins.

Ingredients

6 cups gluten-free bread cubes (i got this cheesey bread, well no, elise picked it up for me; it was good)
2 shallots, minced 
2 onions, diced 
2 celery ribs, diced 
2 carrots, diced 
6 tablespoons (3/4 stick) salted butter 
2 teaspoons dried sage 
2 teaspoons dried thyme 
2 teaspoons sea salt, or to taste 
1 teaspoon ground black pepper, or to taste 
1/2 cup white wine 
1 cup gluten-free chicken broth 
4 tablespoons parsley

Method

Toast bread cubes carefully in a preheated 300°F oven for 20 minutes or until dried, stirring occasionally to promote even browning. If using Gluten Free Bakehouse stuffing cubes, skip this toasting step. 

Sauté shallots, onions, celery and carrots in butter until they are soft and onions begin to caramelize. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue cooking over medium heat until liquid is reduced by half. 

In a large bowl, mix sautéed vegetables with bread cubes, chicken broth and parsley. Transfer to a baking dish and bake for 20 minutes at 325°F. 

Nutrition

Per Serving (154g-wt.): 180 calories (80 from fat), 9g total fat, 4g saturated fat, 4g protein, 21g total carbohydrate (2g dietary fiber, 4g sugar), 20mg cholesterol, 790mg sodium

then me and jack went to bed early. like 8:30pm early. it was such a nice day.  i'm sure my sister elise will post professional pictures not from her phone like i did soon.

the next day we tried to take jackson out surfing but the waves were tiny and it has been extremely cold, so we watched movies and cuddled most of the day and then went over to mitch and linds' new house to roast marshmallows and have leftovers.

hope everyone enjoyed their holiday!