Bob and I celebrated our first Thanksgiving together. We had a nice meal at my parents' house, along with Aaron. We have much to be thankful for, especially the fact that we are all in good health and have jobs that we enjoy and that make it possible to pay our bills despite the bad economy.
My contributions to the meal consisted of pumpkin pie and Mama Stamberg's Cranberry Relish, which I learned about on NPR last week. As you can see, the Pepto-bismol pink relish looks less than appealing and the ingredients don't sound like they'd go well together. But as promised on NPR, the results were quite pleasing. This recipe, which I have listed below, will definitely become part of our Thanksgiving tradition.
2 cups whole raw cranberries
1 small onion (3 in. diameter)
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish
Mix ingredients in blender and then freeze overnight.
Move container to refridgerator Thanksgiving morning so can thaw. The mixture should still have some ice slivers when served.
Mom took some pictures of Bob and I that we can use for our Christmas cards.
And the cats enjoyed left-over turkey.
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