thanksgiving weekend was great but way too quick. i got in a lot of extra food, extra sleep, and extra sweets, so all in all it was successful. as i’d said, my dad came down to visit, getting in on wednesday night. i picked him up on my own, since pete was at a 24-hour shift at the fire station til 7 a.m. the next morning. he fit in at home quite quickly, as he was adopted by patsy:
(picture taken on my phone, don’t judge.) we had a quiet night at dinner at cafe 1912 and home relaxing. while we were eating, pete’s brother’s children got to go visit him at the station and tour the firehouse:
pete showed back up the next morning with coffee in hand for all of us. we again settled down for a relaxing morning and early afternoon at our house while i fixed my one signature thanksgiving dish: creamed onions (see bottom of this post for the recipe!). we headed over to pete’s parents’ house for dinner and hanging out. of course, our little man came along:
spoiled, you say? he was so, SO good with pete’s nephews (3 and almost 2 years old), playing with them and chasing them without ever pushing them or grabbing for a toy or anything. i was a very proud dog mom. we took a group picture of the entire anderson family (a rare thing for them to all be in one place), and it turned out really well – or, the one where they’re looking at the camera did…
it’s funny what a difference a year can make. last year we were in the same house while pete’s family was out of town, and it was us and all friends. friends came from far and wide for a post-dinner game of bocce in the backyard (a year later and we still haven’t found one ball back there), cigars, sitting around an outdoor fire pit, and unwinding. this year it was all family, and a good bit louder (let’s just say things get heated when you play guys v. girls in pictionary and the guys blatantly cheat), but just as good. hope everyone else had a good thanksgiving and isn’t too exhausted this week (as i am)!!
2/3 c. heavy cream
2 T. butter
1 tsp. sugar
1/4 tsp. salt
2/3 c. fresh minced parsley
In skillet combine onions, butter, sugar, salt and enough water to cover single layer of onions by 1/2 inch. Boil mixture and onions until liquid is almost evaporated. Cook onions over moderate heat, swirling skillet until they turn golden and begin to brown. Add cream, bring to a boil. Boil, stirring occasionally, until sauce is slightly thickened. Season with salt and pepper, stir in parsley.
Hint: to skin the onions, cut off top and bottom, put in boiling water for 1 minute. When you get them back out it is easy to peel off the skin.