Thanksgiving in Philadelphia

Happy Monday! Here is a late Thanksgiving recap.

For the first time, I hosted Thanksgiving at my house in Philadelphia.  Dan had to work that night, so rather than spending the holiday alone, we decided to have our families come to us.  My mom, brother, Dan’s sister, Dan and I all packed into our tiny little apartment!

We sat at our leaf table, which was small for 5 people, but worked out just fine.  We set up the food on the peninsula in the kitchen and we all grabbed our food there and went back to the table to eat.  The table decorations were pretty simple; most items I already had (the pumpkins, candles & holders, napkins and table runner.

I bought the place tags at Target.  I had been looking for something to put names on and I just so happened to be walking by the sale section where the sales clerk was in the process of putting them on clearance.  Score!

The flowers were from Trader Joe’s and lasted for 3 weeks.  That’s a long time, people!

I had big plans to pick up some new chairs from an antique store.  I love nothing more than old furniture and un-matching dining room chairs.  Unfortunately our apt. is jam packed and we don’t have anywhere to store more furniture, so we stumbled upon the red folding chairs at Target for 11ish dollars each.  They’re actually pretty cute and I have some DIY ideas up my sleeve for these babies in the future (seat cushions, painted design, ?!?)

Here’s the table all set up!

The recipes I used are listed below (Thank you Martha Stewart, for not making my first Thanksgiving as a hostess a complete cooking disaster!)

Herb-Roasted Turkey

Mushroom and Walnut Stuffing

Scalloped Potatoes
Trader Joe’s Green Bean Casserole (recipe on side of mushroom soup box)

Trader Joe’s Premade pumpkin pie

Butternut Squash:

1. Cut squash in half, remove seeds and strings.

2. Add butter (the more the better!)  I use a couple tablespoons for each half.

3. Add brown sugar (2 tablespoons-ish).  You can also use maple syrup.

4. Sprinkle with salt + pepper

5. Roast at 425 degrees until you can put a fork through the squash

6. Enjoy!

I put my mom, brother and Dan to work and all the food came out on time and edible.  I would do a couple of things a bit differently next time so that the food would be even better, but over all everything was a success (except when I cut off the tip of my thumb.  Note: Ikea knives are NOT good knives.  oops!).