This year was an especially fantastic Thansgiving, if I do say so. Time was on my side: with my new job at a company that thinks that giving employees a life outside work might be a good idea, I had 5 glorious days off: Wednesday through today. This meant I had all day Wednesday to prep and decorate at a leisurely pace, and actually enjoy what I was doing without knocking myself out. I always enjoy hosting holidays, but sometimes I do feel like I'm going to pass out. Preparations began on Monday, when I made that famous cheese spread. This year I made a new dip, Martha Stewart's caramelized onion and bacon dip, and... we have a new tradition! This is a savory dream come true. I was a little concerned that there were too many onions, but you cook them down for over an hour until they're soft and yielding, and they take on a unique sweetness that is the perfect compliment to the beautiful bacon chunks. I served them with good, hefty kettle chips, but it also tastes great on Thanksgiving leftover sandwiches in place of mayo. Onion dip and cranberry sauce. Who knew? And isn't that second-day sandwich what we're all here for?
With my surplus of time this year, I got to try out a cute idea I'd seen in Martha Stewart Living several years ago. They're cornucopia placesettings made out of ice cream cones. You take each cone and place the end in a steamy spout of a teakettle, letting it soften and become malleable after about one minute. Curl the end up to create a cornucopia-esque tail, then place on a baking sheet to dry. Dip the open end in white chocolate, then in crushed pistachios to create that... uhh, I don't know what it's called, but I know it looks like a cornucopia. Now they're ready to be adorably placed on each plate, filled with jelly beans (I was hoping to find some kind of veggie-shaped candies, but apparently those aren't around, so I took Martha's much easier suggestion).