Our plan this Thanksgiving was to do nothing but cook. Cook an entire traditional American Thanksgiving meal. So the ambitious plan was to have following ready by dinnertime on thursday: Turkey, mashed potatoes, gravy, collard greens & keylime tart for dessert. Of the list we were comfortable with turkey & keylime tart since we had made those a couple of times. But thanks to Alton Brown we were ready to take on the rest.

This was the first year we got a smaller turkey, just 10.6 lbs 🙂 Whole Foods to the rescue! Prepping & roasting the bird — easy peasy! But the fact that it was Thanksgiving ( Safeway was closed 😦 ) & our minor error of forgetting to get a few key ingredients, collard greens & gravy were struck off the menu pretty early. AB’s mashed potatoes recipe came out perfectly. Props to L for taking care of that (Having a husband who knows his way around the kitchen is AWEOME!!). And the best part, the keylime tart. I’m not a sweet loving kind of girl. But the keylime pie is perfect for me. Just right combo of sweet & tart. I favor the recipe that I stumbled on youtube once. It’s by Sarah Carey, editor of Martha Stewart Living. And as usual, the tart turned out yummm..

With awesome food & family, here’s a huge THANKS to everything that came along my way. Thanks for good memories that made me smile & the bad ones that made me realize the value of those smiles. And thanks for an awesome circle of family and friends.