Posts made in November, 2014

November 27th

Posted by on Nov 28, 2014 in Thanksgiving | 1 comment

Yesterday was Thanksgiving, but it was also Britton’s birthday—we did the math and realized we first met Britton 21 years ago at Malarky’s (Ty’s surprise 21st party).  Thursday we celebrated with too much food and overflowing love for who Britton is and the incomparable gift she is to all of us.








In the days before, Jules and Izzy joyfully set the table,
















made pies, a cheesecake with caramel sauce, floral arrangements, decorated place cards, and even designed a game to play at halftime (a settling spot when you wonder if you are going to bounce back to a second surge at the buffet).

Look at the person seated at your right side and answer this question.

If this person were an Olympic athlete in what event, would he or she compete?

Look at the person seated at your right side and answer this question.

If this person were an elf, what would his or her name be?

Look at the person seated at your right side and answer this question.

What would you name this person if he or she were a dog?

Look at the person seated at your right side and answer this question.

What would this person’s ‘rock star’ name be?

Look at the person seated at your right side and answer this question.

If there was a movie of this person’s life-- who would play the part?

Look at the person seated at your right side and answer this question.

If this person was a candy bar which one would it be?

Look at the person seated at your right side and answer this question.

If this person worked at a restaurant which one would it be?

Look at the person seated at your right side and answer this question.

If you were having this person to dinner what famous person would you also invite.

Look at the person seated at your right side and answer this question.

What song do you think this person sings in the shower?

Happy Birthday Britton!

Guess how much we love you?

Read More

Thanksgivings Past

Posted by on Nov 26, 2014 in Thanksgiving | 3 comments

What is patriotism, but the love of the food one ate as a child?

Lin Yutang 1895-1976

When I was a child, I wanted to climb inside the pages of Ideals Magazine.

♥ ♥ ♥

Could it be that some of the photographs I frame now are sheer recollections of dwelling there?

Vintage "IDEALS" Magazine from 1958 The "Friendship" Issue Missing IT Here it IS

November 1958

I continue to be grateful for you, who take a moment to read my blog,

comment, encourage and pray for our family.

Thanks for stopping by, now get back in the kitchen; you have memories to make.

Where are you feasting tomorrow?

Read More

Dinner at Six

Posted by on Nov 24, 2014 in Asian and Vegetarian | 0 comments

Since everything I cook seems to be orange this season-- here is another match-up I created out of autumn veggies remaining in my kitchen bins.  Thankfully, MP and I both love soups and stews where sautéed onion, warm spices and subtle cayenne heat coax flavor essence into the pot.  I am calling this Sweet Potato, Pumpkin, and Chickpea Braise.









Wedges of pumpkin and sweet potato are naturally sweet, nutritious and have star power for a meatless meal.  So while scorching Santa Ana Winds strip trees naked outside; turn up the music and begin your week with this easy vegetable braise served up with a heap of satisfying versatile protein packed quinoa.  Begin by sautéing the onion in oil and adding salt, pepper, cumin, and cayenne pepper.








Cook and stir for 30 seconds or so cooking the rawness from the spices.  Squeeze in a couple tablespoons of tomato paste








and combine with the onions.








Next, tumble the vegetables into the pot with stock.  Cover and simmer while making the quinoa.








When the vegetables are fork tender gently stir in one can of drained and rinsed garbanzo beans (chickpeas) and heat through.








Fresh parsley adds green freshness; a cool dollop of plain Greek yogurt tames the kick.








Layer leftovers into a canning jar; reheat in the microwave for an instant lunch another day.

A smart way to send home turkey, potatoes, stuffing, and vegetables topped with gravy too… Thanksgiving is coming!

Sweet Potato, Pumpkin, and Chickpea Braise


  • 1 large onion, chopped
  • 2 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (to taste)
  • Salt and pepper (to taste)
  • 2 Tablespoons tomato paste
  • 4 cups cubed pumpkin (or butternut squash)
  • 1 large sweet potato or yam, peeled and sliced (about 12-16 ounces)
  • 1-2 cups of vegetable stock or low-sodium chicken stock
  • 1 (14.5-ounce) can garbanzo beans, drained and rinsed
  • Fresh chopped parsley
  • Plain yogurt


  1. In a large stockpot, sauté onion in oil until softened; season with salt and pepper, stir in cumin and cayenne pepper. Add tomato paste and stir until combined. Add cubed pumpkin or squash and sweet potato into pot. Pour stock over vegetables. Bring to a boil, reduce to a simmer and cook until vegetables are tender (20 minutes or so). Meanwhile rinse 1 cup quinoa. Add quinoa to a saucepan with 2 cups water, and 1/8th teaspoon each of allspice, curry, cinnamon, and nutmeg. Simmer until water is absorbed; fluff with a fork. When vegetables are fork tender, gently add garbanzo beans and heat through. Serve with quinoa and garnish with chopped parsley and yogurt if desired.
  2. Serves 4
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved




Read More

More Than a Day

Posted by on Nov 21, 2014 in Thanksgiving | 0 comments








Handmade place cards for Thanksgiving are among reflective treasures zipped up in a crumpled plastic bag in our sideboard.

Drawn on folded index cards by tiny hands gripping crayons and markers, each of my boys' designed wistful drawings celebrating the meal and capturing (sometimes hysterical) traits and perceived passions’ on each artifact--








Izzy carries on a decades-old tradition perched over our well-worn countertop, lost in font styles and whimsy.








This year our family will be smaller in numbers...







with a special guest too.










Meanwhile, I quietly gather together thoughts and memories of long ago feasts polished by gratitude and grace.

Because of the Lord’s great love, we are not consumed, for his compassions never fail.
They are new every morning; great is your faithfulness.

--Lamentations 3:22-23

















Read More

Killer Sweet Potatoes

Posted by on Nov 19, 2014 in Side Dishes | 3 comments

Move over beloved mashed potatoes; velvety Maple Whipped Sweet Potatoes will be on your right this Thanksgiving.  Holiday side dishes become gemstones surrounding the essential turkey, dressing, gravy, and cranberry sauce. Most of us have a tried and true sweet potato or yam dish that dates back to Abigail Adams gracing our tables, but I wanted an easy tote-able one for a church dinner. Costco has 10-pound bags of Garnet Sweet Potatoes the size of small pets. My goal was not to peel and boil them; baking and scooping out the vivid potato starts a simpler show.








Wash the potatoes and poke them in a few spots with a sharp meat fork.








Place them on a foil-lined baking sheet and bake them for an hour or so until they weep.








Let the potatoes cool; then zip open the skin with a paring knife.  The printable recipe manages potatoes in two batches; firstly, because most of us do not own an industrial sized Hobart, secondly it allows for reducing the recipe by half.








Load the mixer bowl with potatoes, pure maple syrup, melted butter, salt, pepper, and freshly grated nutmeg. 








Mash the potatoes on low at first creeping up to medium until they are smooth.  Taste and adjust seasonings. 








Then with the mixer on low add the heavy cream and turn up the speed (I had to cover my mixer with a tea towel to keep potatoes from spackling the kitchen).








Spoon the potatoes into a buttered dish; cover and refrigerate for a day or so if necessary.  Bring to room temperature and bake covered until heated through. 









Luxurious, rich and sweet enough to spoil a baby forever--

Maple –Whipped Sweet Potatoes


  • 8 pounds sweet potatoes
  • 8 Tablespoons (1 stick) melted butter
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon freshly grated nutmeg (to taste)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper (to taste)
  • 1/2 cup heavy cream


  1. Preheat the oven to 400 degrees F. Prick each potato in several spots with a sharp meat fork. Place the potatoes on a baking sheet and bake until tender (up to an hour depending on the size).
  2. Remove from the oven and let stand until cool enough to handle. Peel the potatoes and add half to a large mixing bowl. Mash the potatoes; adding half the butter, half the syrup, and half the seasonings. Mix until smooth. With the mixer at low speed, add half the heavy cream in a steady stream until completely combined; taste and adjust seasonings. Remove to a buttered baking dish. Repeat the procedure with the second half of potatoes and remaining ingredients. Place the second round of potatoes over the first and smooth the top with a spatula. May be covered at this point and refrigerated up to a day. Remove the sweet potatoes from the refrigerator and allow to get to room temperature before reheating at 350 degrees until heated through.
  3. Serves 16-20 as a side dish
  4. © Copyright 2014 Peggy Barrett Lunde
  5. All Rights Reserved


Read More