Since the first year we were married, my husband and I have rotated Thanksgiving between our parents' homes. This year, it was our turn to eat at my in-laws' house. I'm sharing some pictures of my mother-in-law's tables; they just looked so pretty. We were supposed to be 13 people in all, but my husband's grandmother and great-aunt were not able to be there due to sickness. We missed them, and I'm sorry they missed out on such a delicious meal.
The dining room table is always set more formally and always looks so pretty. I just love, love these Byers Choice pilgrims.
This is my mother-in-law's wedding china -- very elegant. I don't know the pattern name; I forgot to ask. She made the tablecloth with fabric she purchased while in Italy several years ago.
The buffet is decorated, too.
I love her turkey candle snuffer. :)
In the breakfast area of the kitchen, Diane has used her Johnson Brothers "Historic America" dishes that belonged to her mother. I'm such a fan of Johnson Brothers transferware; I think they're such good quality dishes at an affordable price.
Some closeups of the centerpiece on this table...
A thankful gnome... :)
...witches left over from Halloween. :)
The island eating area is set up for our young niece and nephews. These dishes are the Villeroy & Boch "Basket" pattern. My mother-in-law has lots of pieces for this; it's her everyday pattern.
Now for some food pics...
Homemade pumpkin pies,
Diane's cranberry sauce -- my very favorite.
Turkey breast, cranberry sauce, and dressing,
Diane's homemade yeast rolls turned out extra good yesterday!
Slicing the turkey...
The whole spread -- turkey, gravy, dressing, cranberry sauce, sweet potatoes, mashed potatoes, broccoli casserole, yeast rolls, pumpkin pies, and iced tea. I just love Thanksgiving, and we have so much to be thankful for.
The dish in the left forefront of this picture is my broccoli casserole. I made a different broccoli casserole for many years, but then I tried this one, and we all like it so much better. It has a good combination of flavors, with a Ritz cracker crumb topping.
It's a Paula Deen recipe from "The Lady & Sons Savannah Country Cookbook."
A few of these measurements are hard to read. The recipe calls for 1/2 cup of grated cheddar cheese, 1/2 cup of crushed Ritz crackers, 1/2 cup condensed cream of mushroom soup, and 1/4 cup mayonnaise. I also use frozen broccoli florets that you steam right in the bag in your microwave -- so easy and tastes as good as fresh. I always double the recipe when I'm taking it to a family dinner. My brother-in-law, who doesn't like broccoli, even said it was good yesterday. :) I hope you'll give it a try during the holiday season.
Thank you for taking time to visit and read my blog. I love your visits and really appreciate your comments; doing this wouldn't be as much fun without you. :)
I'm joining the folks at Tablescape Thursday, hosted by Susan at Between Naps on the Porch and Foodie Friday, hosted by Michael at Rattlebridge Farm. I hope you'll join us there, too. Have a great holiday weekend!
Denise
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