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Happy Thanksgiving!

Prepped Turkey

Let's cook this turkey.

Yeah, I just started a post with a big picture of raw meat. (Have I lost any readers? I hope not.) Look, today is the day before Thanksgiving. I have two related points on the agenda, so I won’t waste anymore of your holiday weekend time rambling.

1. This is cliché, but… today we are thankful for all the wonderful people in our lives, including you, who have supported the launch of our little business over the past year. It’s a really exciting (busy, stressful, crazy) time for us, and we’d be lying if we said we could do it without a little help from our friends. Your continued encouragement means a lot to us, and every time you tell someone about us or pass along our business cards, you are building our business with us. And that really rocks. So, thank you friends, family, colleagues, and strangers.

To those of you who are or have been our clients – you are seriously awesome and we want to be your friends forever. So please feel free to email us and let us know what you’re up to, how your honeymoon was, where you’re wearing the clothes we made for you, and obviously tell us what you’ve been eating since we saw you. We miss you, for real.

2. Here are some hints for making your Thanksgiving food extra awesome:

Turkey: See above, and cut slits in the bird’s skin. Stick your finger in, loosen it up, and shove some flavor in there. We do rosemary and garlic and it makes for some truly excellent turkey.

Mashed potatoes: Use real cream instead of milk, and put some rosemary in those too. And also – red potatoes are the way to go, keep the skins on, they are delish.

Pumpkin Pie: Use a real pumpkin, not a can. A pie pumpkin. Cut it, puree it, OMG yum. Also – for an easy yet superior pie crust, make a graham cracker crust, but instead of graham crackers use gingersnaps. And then you need real whipped cream on top. As in, buy cream and then whip it, and since you’re doing that, add a splash of brandy to the cream. You’re welcome.

HAPPY THANKSGIVING!