The trees have decided

"The trees have decided," my husband said nonchalantly as we were driving to my aunt's house for Thanksgiving.  He didn't specify what the trees had decided on, but it was evident in their colors.  This then led to a small talk of how trees, a living thing, are great story tellers.  Stories of children climbing them, camp outs in tree houses, picnics eaten under them.  Stories of bird's song, the wind's anger and rebirth every spring.  My husband is as literal as they come, and of course looked at me like I was crazy. 

I hope everyone had a wonderful Thanksgiving break.  We traveled to Lake Conroe and enjoyed a wonderful family get-together.  We enjoyed the traditional turkey fare, listened to stories my dad and uncles shared, went foraging for pinecones and watched Eli and his cousin play, romp, wrestle and hug.  Those two boys play and love so purely and freely.

Thanksgiving dog & young buck

Being that we traveled a good ways I didn't really make anything that needed to be reheated.  I brought a cooler filled with cranberry sauce and sangria.  Both recipes were from one of my new favorite food blogs, SpoonForkBacon.

I love cranberry sauce, and I especially love the Spiced Cranberry sauce from SpoonForkBacon.  Click the link for the recipe.

Spiced Cranberry Sauce in the making

Spiced White Wine Sangria
recipe courtesy of SpoonForkBacon.com
Makes 2 quarts

2/3 cup sugar
2/3 cup water
2 cinnamon sticks
3 star anise
3 cardamom pods, lightly crushed
1 (750ml) bottle pinot grigio
2 tangerines, thinly sliced
2 tablespoons light brown sugar
1 cup pomegranate seeds
optional garnish:
cinnamon sticks
star anise

1. Place sugar, water, cinnamon sticks, star anise and cardamom pods into a small saucepan, stir and simmer until the sugar has dissolved. Remove from heat and allow the mixture to cool to room temperature.
2. While the spice simple syrup cools, spread tangerine slices onto a baking sheet and sprinkle the tops with a small amount of brown sugar.
3. Place the baking sheet under a broiler for 2 to 3 minutes or until caramelized.
4. Place the orange slices and pomegranate seeds into a large pitcher.
5. Pour the wine over the fruit and add extra cinnamon sticks and star anise, if desired.
6. Add the simple syrup into the pitcher and stir until well combined.
7. Place the sangria in the refrigerator and allow to chill for at least an hour. Pour into glasses and serve