On the weekend we gathered some of our North American friends to celebrate Thanksgiving at our home. I was a little daunted at the task of cooking such traditional meals, but with Adrian’s help everything seemed to come together at the end. The most important ingredient – the company – was perfect, and we had an evening filled with laughter and conversation. Plus we had pumpkin pie for dessert.

Roast turkey breast
Netted turkey breast
3 tablespoons minced garlic
tbs olive oil
1 tbs chopped fresh thyme
1/4 tsp chopped fresh rosemary
1 tbs chopped fresh parsley
2 tsp chopped fresh sage or 1/4 tsp dry sage
Salt

Preheat oven to 180 C
Chop garlic and herbs, mix with olive oil
Cover turkey with herb mix, squeeze some inside
Lift string netting and shift position on roast to make removal easier after cooking
Place carrots and celery on tray as a stand
Add ½ cup white wine to bottom of pan
Cover
Cook for 2 hours
Stand for 10 minutes still covered in foil
Slice

Orange-Cranberry sauce
Whisk together 2 cups cranberry juice, 2 teaspoons cornstarch and 1/4 cup brown sugar in a medium saucepan; bring to a simmer over med. low heat; cook for five minutes, whisking occasionally, until mixture is reduced by one third. Stir in 1 1/2 cups dried cranberries, 1 cup orange marmalade, 1/4 teaspoon grated fresh ginger, pinch of allspice.

Reduce heat to low and continue cooking for another 8-10 minutes or until cranberries are slightly rehydrated. Stir in one cup of fresh orange sections, pith removed (don’t use mandarin oranges) and remove from heat. Chill before serving.

Stuffing
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of raisins
2 cups vegetable stock
1/4 cup chopped fresh parsley
1 teaspoon sage
Salt and freshly ground pepper (to taste)

Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side.

In a large pot, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add chopped green apple, raisins, parsley. Add one cup of the stock. Add sage, salt & pepper.

Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.

Today the three of us spent a lazy Sunday together. Hayden has a bit of a cough, so we spent most of it warm and snug inside.

Though we did venture out to the winter markets with Hayden bundled up deep inside Adrian’s jacket. It feels like winter has arrived, with a cold wind gusting through the bare trees and now with all the buildings lit up for the holidays.

Thank-you to Dr J and Dr L for their fun and beautiful baby gifts that Hayden was able to model today. He might not be rolling over yet, but I bet other babies don’t know the building blocks of DNA.

Google’s search app for the iPhone now lets one capture an image, turn it to text, and translate it on the fly. I took a few snaps around Brussels to see how well it fared in French and Dutch. Quite well in French, not so well in Dutch.

Hayden’s bibs get turned around so often that we’ve been asked if all Australian babies wear capes. I think he’s training to be a superhero. Edna Mode should have some words to him about the dangers of such an accessory when saving the world.