A couple of months ago I made a personal decision to start following the Paleo diet - omitting grain, gluten, legumes, refined sugar, and some dairy. It was a decision that I haven't regretted, and I've never felt better. So when planning our little Thanksgiving for two, I wanted to make something traditional with a grain free twist! And my sweet husband was completely on board. I also had a second ambition...to make everything from scratch.  

If you had asked me a year ago to cook a thanksgiving meal from scratch, I would have merrily laughed at you. We would probably be eating stove top stuffing, canned cranberry sauce,  prepackaged desserts, a ready made turkey, and perhaps a side of hand mashed potatoes. But a year later I am feeling more confident in the kitchen. Together we cooked our first turkey and had the loveliest of thanksgiving meals! It was the best. 

Mark took control of the turkey and it was the juiciest, prettiest, yummiest turkey I've ever tasted (sorry mum)! The night before, I made chocolate pie with raw graham cracker crust while Mark brined the turkey. Our home smelled amazing...actually our home smelled amazing during the entire cooking process. The day of, I was in charge of the cranberry sauce, roasted garlic mashed cauliflower, apple sausage stuffing, and herbed drop biscuits. Mark finished up the cooking with roasted brussel sprouts and glazed carrots. I was sure that we were going to botch a recipe, but unbelievably everything went off without a hitch. We cooked in our pajamas with football playing in the background, and had the most relaxing holiday. 

Our kitchen is now a happy and beautiful disaster and I am completely content with it. I am so looking forward to eating leftovers for days and enjoying a guilt free indulgence. 

Ninety percent of our menu was created by the amazing Danielle Walker. Check out her blog and her thanksgiving e-book. It might change your life. 

Happy leftover day! xoxo

Thanksgiving day with Mark was swell. We watched the parade, feasted till our hearts and bellys were content, and watched our Cowboys win. It was the loveliest of days. I missed our families who are so far away in the lone star state, but spending time with my little family of two has been wonderful. Thankful for all the things in our lives. 


Hope everyone had a happy Thanksgiving. xoxo


p.s. Check back tomorrow to see all the yummy paleo dishes we cooked up in our tiny kitchen. 

I had a grand idea of making a maple leaf garland to hang above our thanksgiving table, save the string I forgot to buy, and Mark writing all his upside down. But we had the silliest of times writing what we were thankful for. Feeling a little better about having a thanksgiving of two and excited to cook our first turkey together. New traditions are kind of lovely. 

When the thermometer says 20, but the wind chill makes it feel like 9...it's time to take out your winter woollies, an extra blanket, and a cup of something extra hot. I usually head to my tea tins for something to warm me up, but lately I've been serving up bone broth. It's super savory and delicious, plus it's so easy (and cheap) to make. With snow in the forecast I think I might need to make another batch. 

bone broth 

2-3 lbs beef bones 
2 medium carrots (chopped) 
2 celery stalks (chopped)
1 medium yellow onion (sliced) 
4 garlic cloves (crushed) 
iodized sea salt 
2 table spoons of apple cider vinegar 
lots of water 

Place the beef bones (I favor oxtails), carrots, celery, onion, and garlic gloves in your slow cooker. Sprinkle some salt and add the 2 table spoons of apple cider vinegar. Cover everything with water, filling it to the brim, and cook for 12 hours. Honestly, I think the longer it cooks, the better it tastes. When it's ready, pour the broth through a strainer and into a big bowl. Cover the broth and let it cool overnight. In the morning, remove the solidified fat (gross!) and pour yourself a cup! 

*I usually nuke it for a minute or two before drinking. 

Lately Mark has been cooking up these cute little burger bites with sautéed onions, and a healthy heaping of homemade mayo. They are pretty much perfect. 

Last night it was walking the four blocks to our local grocery store, in yoga pants and winter boots to pick up a forgotten (and super important) ingredient - olive oil. I was so anxious to have my mayo that I completely muddled the recipe and had to scrap the first batch, still resulting in a delicious, but delayed dinner.

A cold Saturday kept us indoors, making meatza pies and watching movies. It's been so fun experimenting with new recipes and testing out my amateur cooking skills. Mark makes a wonderful guinea pig; trying every morsel, complimenting when necessary, and always being completely honest. I used this recipe for meatza pies here, topping my pie with onions, spinach, mushrooms, and a heavy heaping of black olives. Success.

Hello friends. I've missed you. 

My weeks away have been spent with Mark, Jackie O ... and contemplating the direction of my little blog. 

I absolutely loved sharing everything Dallas. It came naturally to me with ease and fluidity. I had a goal and plan. But, I've arrived at a dead end...disoriented, paused, and without a destination. What should I write? 

I am trying to be flexible and write what I love. Because I do love writing. Even though I am THE worst speller and have an unhealthy relationship with alliterations, commas, and making up words. Sometimes my writing is eratic and doesn't make sense. But it's freeing, therapeutic, and restoring.  And I've missed it oh-so much! 

So a quick spruce up, and a return to this tiny space that I call Lavender + Pink.