I know everyone is baking up a storm in their kitchen for the holiday festivities and I’m running behind! I wanted to post one last Thanksgiving related recipe before moving on to the Christmas holidays. Yes, I’m totally irrelevant. Please don’t mock me.
Around the Thanksgiving holiday time, it’s always the most chaotic time of the year. I have Chris’ birthday around that time, as well as my nephew and niece all a day or two apart from each other. This year for Chris’ birthday, we took a trip to Napa to celebrate. Then after the trip I had to prep for Thanksgiving. Last year we were in Mexico. We also moved into our new house so we didn’t really have our Thanksgiving dinner in our new home until this year. Having said all that, my blog took a backseat. Anyway, I hope everyone had a lovely Thanksgiving. I know we did. Our bellies were full!
In this household, we’re big coffee/crumb/streusel cake eaters. Actually, we love anything with crumb toppings. Muffins, bread, cakes. You name it, we love it. The more crumb the better! Cakes with layers and thick frosting, not so much. I love looking at them but eating them is another story, unless they’re *really* good and it has to be chocolate.
Oxtail soup has always been a favorite of mine. I didn’t grow up on it but I eat it often enough, as if I did. My sister made this dish for me years ago and ever since I always make it a point to cook it whenever Chris or I are sick with a cold/flu or when it’s cold out. It’s not a heavy or chunky soup, it’s a brothy soup with a ton of flavors. I always make a big pot of it but having it day after day can get boring and tedious.
Hello friends! Chris and I got back from our road trip Wednesday night. It has been so busy and chaotic that I haven’t been able to post until today. I’m playing catch-up now so apologies if you haven’t heard from me. I can’t believe we’re in mid November already! Wasn’t Halloween not too long ago?! I feel like I didn’t get a chance to do as much pumpkin related recipes as I’d like this year.