|Posing with my artichoke-Asiago toasts|
I worked like a fiend as the clock ticked away. Caramelizing four pounds of onions for the bacon tart appetizer took two hours of near constant stirring all by itself – and as good as it was, I won’t be making that particular dish again when I am so pressed for time. Besides cooking, I also printed our Thanksgiving menu on parchment paper as a memento for the twelve guests who would be gathering at the home of my dear friends, Robert and Jan, later that day, and made place-markers out of parchment and tiny pumpkins. Whew!
Finally, it was time to get dressed and go. I had been waiting for months for a fancy occasion to wear one of my most favorite outfits of all time, a black and leopard-print jumpsuit with a tiny bolero jacket by LaBelle Fashions that I’ve had since the 1970s. Thrilled that the jumpsuit fit me once again, I was truly excited as I slipped it on.
For jewelry I chose a gold metal choker necklace that was a gift from Joyce, the mother of my best friend, Kari, and metal medallion and leopard fabric earrings from the 1970s. My seashell cocktail ring was a find from the Maryland Renaissance Festival this year, my black and gold beaded bracelet is something I’ve owned for years, and my gold-toned bracelet watch with rhinestones is from Chico’s.
In my hair I wore one of my favorite Dea Dreads, made from brown, black and rust-colored fabric by Thea Osato of Baltimore (deadreads.etsy.com). I chose killer platform pumps by Call It Spring for JCPenney.com, putting them in the shoe stretchers for a few minutes while I did my hair and makeup so they would be comfortable while helping Robert, Jan and their grandson Michael get their formal dinner for twelve on the table.
|Jan and I survey Robert and Jan's gorgeous table|
|Enjoying sangria while|
preparing dinner with Robert
and Jan's grandson,
The evening was fabulous. The sangria, full of chopped pears, plums, apples and grapes, put everyone in a festive mood and the organic, free range turkey brined in apple cider for two days had a most wonderful flavor. Our host grew misty-eyed as he presented a toast at the dinner table, speaking of how his favorite meal of the year was made all the more special by such a warm gathering of friends and family year after year.
|A trio of wonderful desserts from Patisserie Poupon of Baltimore|