A nice addition to any Thanksgiving table

I spent last Friday night on the phone with my cousin Kanema who was in NY spending time at my mom’s.  At the same time I was texting my sister Damali who was shopping and having dinner with her girlfriend…I was jealous.  I immediately had an image of my mom, sis, cousin, her brother and her son having a grand ol’ time, laughing and marry making while I was in Georgia…alone.   I knocked back a Captain Morgan and pineapple juice and went off to bed sulking.

 A view of NYC from the plane, I love this city!

I woke up on Saturday morning and decided they are not going to have all of this fun without me!!  I threw all my thanksgiving plans out the window and booked a 2 pm flight to NYC.  I left strict instructions with my husband to take all the Thanksgiving ingredients by his mom (no way was he going to cook), packed in a hurry, hugged my doggies and made off to the airport.   So instead of my gourmet 5 course Thanksgiving for 2, I will be probably having a family style buffet 800 miles away from home.  Here’s to spontaneity!

Here are some photos from my trip so far and a recipe for Cranberry Merlot Sauce and the winner of my first giveaway.   Happy Thanksgiving to all!

The winner of the vintage print apron is:

Farrah on November 18, 2010 at 8:00 am (edit)

I am thankful for my family. I have so many blessings in my life, but the one thing that I am the most thankful for is my family. Your story was very inspiring….what an amazing thing to do on Thanksgiving day.

On the train to the city

Pork Dumplings at Chef Yu, yum!

Crispy scallion pancakes, loved it!

General Tso’s chicken for my sister.

Delicious Mango Prawns for me.

A beautiful carrot flower decorated our plates.

Merlot gives this sauce it’s deep dark color


Cranberry Merlot Sauce

1 12 oz bag fresh cranberries

1 cup Merlot

1 cup sugar

4 cloves

1/4 tsp ground cinnamon

zest of 1 tangerine or orange

1/2 cup water

Place all ingredients in a pot over a medium fire.  Stir.  Allow to cook for 20-25 minutes.  Remove from fire and allow to cool before serving.