Happy Thanksgiving Weekend Everyone! During Thanksgiving it is important to be grateful for all we have in our lives. Living with gratitude is SO important, and you should practice it every day.. It’s also important on Thanksgiving especially to enjoy delicious food, relaxing time with our loved ones and comfy clothes! We have perfect recipes and some incredible outfit ideas for you this weekend!
It is important to wear stretchy, comfy clothing during the feasting on Thanksgiving, so you can stuff yourselves without feeling the constriction of , say skinny jeans! We love our denim, but once you get into our soft bamboo jersey, you will want to live in it! We also offer matching outfits for your “mini me” to help you feast this season!
The My Everything Romper is also a perfect Thanksgiving piece that is cozy yet chic!
The T shirt Romper is another simply perfect Thanksgiving outfit idea!
There are SO many other choices to choose from, it's your chose to dress up or dress down this Thanksgiving, but more than anything, JUST BE COMFORTABLE.
Of course another HUGE part of Thanksgiving is the delicious food! Here are a couple perfect side dishes and dessert to add to the event.
1 whole garlic bulb
Extra virgin olive oil, for drizzling
2 pounds Yukon gold or butterball potatoes, peeled
2 teaspoons sea salt, divided
⅓ cup extra-virgin olive oil
Freshly ground black pepper
Butter, optional for serving
Chopped chives and/or rosemary, optional for sprinkling
Preheat the oven to 350°F.
Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.
⅓ cup (80 ml) extra virgin olive oil
4 cloves garlic, finely minced
1 tablespoon fresh rosemary, chopped
2 teaspoons active dry yeast
¼ teaspoon granulated sugar
225 grams lukewarm water (1 cup)
300 grams all-purpose flour (2 + ½ cups)
½ teaspoon salt
In a small saucepan, add olive oil, garlic and rosemary, and cook over low heat. Stir to cook until garlic starts to sizzle, about 2 minutes. Do not overcook garlic, as it will turn brown. Remove from heat and set aside.
In a large bowl, dissolve yeast and sugar in lukewarm water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with a 75% hydration (flour to water ratio).
Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, until doubled in size.
Spread a tablespoon of the rosemary garlic oil into an 8x8-inch baking tray. Transfer the dough into the tray and spread it to cover the tray (The dough is quite sticky, so you can use some oil to help with handling the dough). Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes.
Preheat the oven to 425 F and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.
12 graham crackers
2 Tbsp. sugar
¼ tsp. kosher salt
6 Tbsp. unsalted butter, melted, slightly cooled
FILLING AND ASSEMBLY
1 envelope of unflavored gelatin (2½ tsp.)
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¾ (scant) cup plus 2 Tbsp. sugar, divided
¾ tsp. kosher salt, divided
3 large egg yolks
¾ cup whole milk
1¼ cups unsweetened pumpkin purée (from one 15-oz. can)
3 large egg whites
¾ cup heavy cream
¼ cup sour cream
Preheat the oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
Transfer to a 9½"-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto the bottom and up sides of the dish. Bake the crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.
FILLING AND ASSEMBLY
Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.
Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.
Pour filling into graham cracker crust; smooth top. Cover and chill overnight.
Vigorously whisk cream in a large bowl until medium peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of the pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.
These are just a few fun outfits and yummy recipes for this coming weekend. I truly hope you all have an amazing weekend with the ones you love! Tag us if you post in any of our outfits to be featured on our Instagram! Hug your loved ones and remember to be grateful for all you have more than anything! Happy Thanksgiving!