Thank you for believing in me…in my family. We mean it — we can’t thank you enough for your loyalty. Over the last 4 years, I’ve been so incredibly fortunate to pursue a dream of owning my own boutique — YOU have made that possible. My family and I appreciate every single one of you for your support throughout the year. Now, more than ever before small businesses need the support of our friends, family, and customers (who are also our friends)! Over the past 8 months, I’ve seen you show up for me, my family and my small business over and over. Your love and support does not go unnoticed. We KNOW you could shop with anyone, and you CHOOSE to shop with us. We are forever grateful.
We know this Thanksgiving is different this year for so many across the country. We hope, whether via Zoom family chats or a small get-together with your Pod of people you’ve spend time with – that your day is filledwith family, friends and food!
And since you know I LOVE me some tasty treats – I’m going to share a few of my favorite recipes with you. I’d love it if you shared your favorite recipes with me – send me an email back with the recipe and we will make an Always Be Boutique Recipe Book!
This first recipe is a family tradition that my Grandma Nancy made every single Thanksgiving that I can remember. When I moved with Al to NY and lived away from my family for 13 years, I LONGED for holiday food that MY family made. Don’t get me wrong, my in-laws make some amazingly delicious food, but it wasn’t the same as the comfort foods from home. I always missed the comforts and traditions of “home” more than ever around the holidays.
- 1 c. sour cream
- 1 pkg. cream cheese
- 1/2 c. sugar
- 2 cans whole cranberries
- 1 small can crushed pineapple (drained)
- 1 c. chopped pecans (optional but amazing)
- 1 container whipped topping
1. Cream together sour cream, cream cheese and sugar.
2. Mix in cranberries, pineapple, and pecans
3. Fold in whipped topping
4. FREEZE. Remove from freezer about 1 hour before serving to soften slightly
This is the recipe as I wrote it down while speaking on the phone with my Grandma. I’ve had it saved in my recipe binder in a sheet protector for about 15 years. I could rewrite it and throw this out – but I can’t. Every year when I look for the recipe, I start to panic if I think I can’t find it (that’s totally what happened this morning as I searched for it to add it here). It’s funny how some things just have too many memories attached to fix. I love my splotchy note. I can reall exactly where I was sitting, my old land line phone with a curly cord, and me asking Grandma to share it with me. I hope you love the recipe and that it brings some joy to you and your family.
Recipe #2 is one of my favorite quick soup recipes. The recipe was given to me by a family I nannied for while I was going to college. Ann, the woman I worked for, made me this beautiful gift basket with all the ingredients for the recipe I had raved about when I made the two kids their lunch one day. It’s from a stunning book called, Recipes from the Night Kitchen
Carrot Soup with Ginger Cream
1 onion, chopped
2 lbs carrots, chopped
pinch ground cinnamon
8 cups chicken or vegetable stock
2 tsp. fresh ginger
1/2 c. Heavy Cream
1. Melt butter over low heat
2. Add carrots, onion and half the broth
3. Cook covered until vegetables are tender, about 15-20 minutes
4. Add cinnamon, chicken stock and ginger
5. Bring to boil.
6. Reduce heat to low and cook for 30 minutes
7. Puree, gradually adding remaining broth and cream.
** sometimes I add some garlic, too.