Happy day after Thanksgiving!

This year was definitely different. I didn't eat one bite of turkey or dressing. Not one bite the entire day! I've been blessed to not have any morning sickness so far in the pregnancy. One thing that does bother me though is the thought of eating any kind of poultry or roast. I can't even stand to think about it. However, I did enjoy (and possibly indulge) in all of the awesome sides. I had to share the recipe for one of my new holiday dinner staples. Recipe courtesy of Kara Hubbard.


Cranberry Salad
Two 3oz boxes of cherry Jello
1 lb. raw cranberries
½ orange with rind (Yep! That's right. Just wash an orange thoroughly and cut it in half. Pop out any seeds that you see.)
1 regular can crushed pineapple (drained)
2 cups sugar
½ cup chopped nuts (pecans or walnuts)
½ cup celery (optional)

Make Jello according to directions. Grind cranberries and orange in a food processor. Combine all ingredients together. Put in bowl and chill in fridge to set.
This recipe is so great. I do use the celery and it adds a nice touch as well as a little extra crunch. Hmm. I think I might have to eat some of the leftovers right now.


Here are some pictures from our dinners over at the Ledger house and Powers' Mountain.

Be careful shopping!