Weary, but in no way hungry yet, we set out preparing the feast. GJ was in charge of the turkey and my sis and I powered through the multiple other dishes. My sis’s fella R was in charge of dispensing seasonal beverages. We had such a wonderful afternoon and evening, and so enjoyed the amazing meal we created together! Check out these links which gave us inspiration: Amazing roast turkey, yummy roasted vegetables with different flavourings, and delicious vegetarian nut loaf. Oh, and I think the bread stuffing was the best I’ve ever made! The credit belongs to all the bread: most of the home-made loaf our friends in Salmo sent us home with, most of a Mishe Royale from the Nelson bakery called Au Soleil Levant, and the secret stuffing weapon, three croissants!

My sister and I chopping, measuring, and chopping some more.

My sister and I chopping, measuring, and chopping some more.

Chopped potatoes, garlic cloves and sliced shallot s were roasted first, then mashed with butter and cream.

Chopped potatoes, garlic cloves and sliced shallot s were roasted first, then mashed with butter and cream.

One of my favourite parts of the meal, cranberry sauce. This year I combined two packages of organic cranberries, one fresh bartlett pear, finely chopped, and brown sugar.

One of my favourite parts of the meal, cranberry sauce. This year I combined about 400 grams of organic cranberries, one fresh bartlett pear, finely chopped, and brown sugar.

Delicious nut loaf comes out of the oven to make room for the roasting vegetables.

Delicious nut loaf comes out of the oven to make room for the roasted vegetables.

The final moments of preparation.

The final moments of preparation.

The tree is let and the table set. A warm and cozy setting for our feast.

The tree is lit and the table set. A warm and cozy setting for our feast.

The plates piles high!

The plates piled high!

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