With just three of us, the holidays were never such huge occasions for my family. Growing up, we already saw each other all the time, so it wasn’t like we were waiting all year to be together again. But since I’ve moved out and only go home once or twice a year, the holidays have become much more meaningful as it’s one of the few times a year I get to spend time with my parents.
This year, my parents came to visit me here in New York, their first visit since they helped me move into my apartment in May 2011. As a thank you to them, I decided to go all out and plan and cook the entire menu myself, and even arranged a pretty legit-looking centerpiece.
I’m a vegetarian and my parents aren’t huge fans of turkey anyways, so the star of the meal was a nut-stuffed squash that magically tasted similar enough to sausage to satisfy even my father’s carnivorous appetite. The menu went like this:
- Whole wheat potato rolls
- Mashed potatoes
- Thyme roasted broccoli, carrots, and red potatoes
- Nut-stuffed butternut squash
- Lentil pot pies
- Pumpkin chiffon pie
And that’s how you do Thanksgiving for three people.
In the aftermath of Sandy, I’ve mostly been trying to keep cabin fever at bay and not eat 50 snack size Snickers bars in one sitting (and failing on both accounts). There is only so much Spartacus and Fringe I can re-watch before I am incapacitated by tears – I get really emotional about gladiators and Joshua Jackson, okay??
On a more productive note, I’ve been stress baking up a storm (HA HA), which culminated in these amazing pumpkin spice muffins. The surprise is that they have a PUMPKIN PIE inside! I got the idea from the always inspirational Bake It In a Cake, and took it one step further by making them mini pumpkin muffins stuffed with itty bitty Biscoff pumpkin pies. Because the tinier, the better.