It’s getting cold outside. Really cold. The only downside from having a super mild fall, is having 70 degree weather just a few weeks ago, to this:
It was another super busy day at work. Almost too busy. I have to remember that I am only one person and can’t agree to everyone that I’ll get their stuff done, then quickly prioritized my work and just kept my head down. The building management had a holiday breakfast in our lobby. I didn’t take any pics, but think cinnamon rolls the side of your head, bacon, hash browns, hot chocolate bar.
But I walked right on by and stuck with the breakfast I brought – which was so good. Pret again to the rescue for breakfast – and funny that my sister stopped at a Pret near her office too for breakfast! Their steel cut oats are amazing because it isn’t sweet at all. I added half sliced banana and the tiny cup of granola and a teaspoon of brown sugar and 8 points out the door and it was super filling.
I had more leftover vegetarian chili, which I still haven’t posted the recipe for, but will soon. I ate it at my desk, didn’t even bother taking a photo. Just kept working and before I knew it, it was time to go to Cooking Club!
Huge kudos to Hannah who moved my car to the station 15 minutes from our house so that it would be a short drive to Courtney’s house when I got off at Barrington – thanks Hannah! Parking at that lot is always hit or miss, and even at 1:00 in the afternoon Hannah got the last spot. Jacob picked her up on his way back from school and it all worked out – thanks Hannah!
So much deliciousness! This is our second holiday Cooking Club, and like last year, we went all apps, drinks and desserts. Thanks to all these lovely ladies I’ll have plenty of recipes to share in the days to come. Like my pepper jelly (Teresa in the mean time I’ll send you the recipe!) Momofuku crack pie (insulin worthy!) a cranberry crumble (which I loved because it wasn’t overly sweet and had a nice tang to it) bacon wrapped shrimp with jalapeno, strawberry-arugula salad with Sweet Lime Vinaigrette, chicken satay with peanut sauce and brie, blackberry jam and sage pinwheels. Yum!
But what Courtney, our hostest with the mostest, greeted us with was this Christmas Sangria.
Recipe courtesy of Cake-n-Knife, through Courntey:
- 2 bottles Pinot Grigio
- 3/4 cup sparkling apple cider
- 1/4 cup sugar
- 1/4 cup cranberries, halved
- 3/4 cup cranberries, whole
- 1 granny smith apple, chopped
- 3 rosemary sprigs
Combine all the ingredients into a large pitcher and stir together with a large wooden spoon to help the sugar dissolve. Refrigerate for at least 4 hours before serving. Serve chilled or over ice.
How delicious and easy is that?! I loved that it wasn’t overly sweet, and who knew that cut cranberries were so pretty?!
Courtney gave us each one of these cute spoons (took a screen shot of her Instastory!)
And Lindsay gave us each this cute poinsettia:
So thanks again for the great drink, lots of laughs (#daddy!) great food around a beautiful table with fun people. I am blessed to be a part of this group.
My first holiday event of the year – great way to kick off the holiday season. Happy Friday – make it a great day!