November Festivities

In this weekend’s Friendsgiving frenzy I not only was able to catch up with old friends, I was also able to whip up some insanely delicious goodies. Between a friendsgiving Friday night, the Notre Dame vs. Virginia Tech game on Saturday (it snowed and we lost) and another Friendsgiving Sunday night, it was a cooking extravaganza in my house. Here are some of my dishes from this weekend!

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Ina Garten’s Herb Roasted Turkey Breast – Note: I was not able to find a single 6.5 – 7 lb. turkey breast so I made 2 3 lb. ones in the same pan. It was just as good!

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Seven Layer Pumpkin Bars…the title says it all.

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Crock Pot Chili is the cure for 20 degrees and snow while you’re tailgating.

Although Brown Suga from Lagunitas and Starbucks Christmas Blend coffee with Bailey’s doesn’t hurt either. This is me tailgating in the front seat to get feeling back in my toes and fingers. #classy

Hope everyone had a good weekend!

El Ideas

By far one of the most incredible meals I’ve ever experienced, El Ideas takes the stuffiness out of fine dining and creates an interactive experience with a comfortable setting. Throughout our dinner we were encouraged to get up to interact with other guests and join the cooks in the open kitchen. Below are some pictures of our dishes.

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Waygu Beef with toasted brown rice
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Fresh honey right from the honeycomb.

Birthday Dinner Outfit

Top – BB Dakota
Pants – Anthropologie
Shoes – Anthropogie
Bracelet – J. Crew

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I’m obsessed with these. Navy and various colors go with everything!

OOTD

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I’ve been in a fashion mix up lately and have been taking more risks with my outfits. Here is yesterday’s outfit. Someone said it was ‘sassy’. I’ll take it.

Vest – unknown
Long-sleeve – Majestic (they have the best basics)
Pants – J Brand
Boots – Cole Haan

Friendsgiving #1 2016

I’m #blessed that I have a variety of friends circles I’m in, especially when it comes to the holidays. My #squad recently had friendsgiving to celebrate our friendships and the ability to come together before the crazy holiday season. This year was a potluck and I was in charge of THE turkey and a dessert. 

I knew that I would be making The Pioneer Woman’s Thanksgiving Turkey and started the process the Friday night by preparing the brine before our Sunday feast. Saturday consisted of putting the turkey in the brine to marinate for 24 hours and the day of was cooking day. 

Here is the final product!