Andie Mitchell's Blog, page 48

Better Blog Retreat 2015

 

Half a dozen years ago, when I started blogging, I didn’t anticipate that one of the best parts of it would be making friends with other bloggers. But being a blogger can be strange, and scary, and somewhat isolating, and finding other people as passionate as you are about food, and cooking, and maybe health, or fashion, or motherhood, or any number of other topics–people like you who are just crazy enough to share their passion online? It’s a blessing. It’s the comfort of finding a tribe. 

 

 

The bloggers I’ve come to know and befriend aren’t just wildly talented cooks, writers, and photographers; they’re also these deeply kind and generous people. They’re grateful and hell-bent on giving. If one blogger breaks through the ceiling of success to some soaring new height, it’s not uncommon for that person to pause, look down through the hole they just created, and shout advice to the rest of us. “Make collage pins on Pinterest!” they’ll say. And we do, and we grow. We pass it on. And the whole community of bloggers gets better. We lock hands and give each other boosts to reach up and to the next level, hoping the floor above is sturdy enough to hold all of us and the crazy celebration we’re going to have once we get there.

 

It becomes easy to look up at the next crack in the ceiling where fresh success was made, and see that it’s not a shame that it wasn’t me who broke that ground; it’s a sign of possibility for all of us.  

 

Of course it’s not always easy, because blogging itself is constantly evolving and has so many moving parts. It’s never without its with peaks and valleys. Doing it solo, it can be hard not to let perfectionism consume you, or paralyze you (Lifetime movie: The Andie Mitchell Story). But when I feel the seasons change from sugar you got this! to oh, babe, you never had this…I look to these friends for inspiration. 

 

A month or so ago, I flew out to Park City, Utah to meet a dozen of them in person for the Better Blog Retreat, a long weekend to learn from each other, share ideas and advice, meet with a select group of fantastic brands, and more than anything, just to bond. The weekend was hosted by two of my favorite blog friends: Maria of Two Peas and Their Pod and Heidi of FoodieCrush.

It was one of the highlights of my entire year, and that’s really saying something, because turning thirty has been spectacular. So much of my affection for the experience has to do with the women who attended. Having three days together, staying in one big house, and being a small group, I was able to spend time with each person. It’s so rare to be able to do that, and made it all that much more meaningful to me. 

I talked to Maria (Two Peas & Their Pod) about how she met Josh and fell in love. I pretty much tackled my longtime friend, Ali (Gimme Some Oven), and asked her everything about her amazing relationship, and how much has changed since we last saw each other. Kristin (Iowa Girl Eats) gave me an idea for my next vacation, and reminded me that being in close proximity to people I love is my priority for choosing a place to live. Laura (Blogging Over Thyme) and I laughed to the point of tears more times than I can count–especially when we decided I would be her life coach. I had the realest two-hour-long conversation with Ali (Inspiralized) about everything from weight to vulnerability. Kathryne (Cookie + Kate) and I shared a bedroom all weekend which made for lots of late night conversations and one particularly good one about our shared realizations about others people’s success.

On a walk through the mountain roads, Heidi (FoodieCrush), Liren (Kitchen Confidante), and I chatted about the things we really want in life (hint: it’s not marble countertops), and how different those things are from what we thought we wanted years ago. Monique (Ambitious Kitchen) and Sarah (Broma Bakery) were already very close, and they’re just about the warmest, most fun weirdos around. Sarah probably didn’t even realize how much of a compliment she was paying me when, after we’d spent the morning talking, she said, “I like that you’re weird, like us.” Liz (The Lemon Bowl) didn’t end up just being a sunny spot, like I knew she would when she started the weekend by texting me a gif of Jonah Hill going crazy; she also grounded me, and reminded all of us that we need to embrace exactly where we are once in awhile. Long before this weekend, Kelly (Just a Taste) and I had joked that the two of us were separated at birth. Spending time with her confirmed it, especially when we talked at dinner about the importance of real friendships.

 

Getting together for a weekend to learn from each other and share ideas was truly one of the best things I’ve done for my work, of course, but also for myself. The tips and lessons are invaluable–of course they are, but the inspiration, encouragement and support was nothing I could ever measure, or have paid for, or Googled, or found at a conference.

Deer Valley Resort

Better Blog Retreat completely reinvigorated me, and the environment certainly had a lot to do with me feeling so refreshed when I got home. Deer Valley Resort in Park City, Utah might just be among my top favorite places I’ve traveled in the U.S. Everywhere you turn is a postcard view of the mountains. Since we were there in October, the millions of trees in all directions were full with blazing red leaves, and orange ones, and yellow. Driving to Deer Valley Resort from the airport, I couldn’t so much as pass a 7-Eleven without thinking it was more beautiful than anything I’d ever seen–and I’m not even just limiting that to other 7-Elevens. That’s Park City, though: a picture-perfect ski town with breathtaking views for miles. The freshness of the air alone just makes you want to be outside more often.

Deer Valley Resort is a sprawling ski resort with views of Park City and the mountains all around. There are a number of lodging options, but we stayed in Solamere, a gorgeous six-bedroom house in one of the neighborhood properties on the resort. It had a full kitchen, washer and dryer, two living rooms, deck, garage, and a private hot tub. I loved the rustic beauty of every inch of the place, from the honey hardwood floors to the calming earth tones and the cozy stone fireplace. Even with thirteen of us, there was more than enough room. I’m already eager to take a trip back to Deer Valley and bring my whole family; that’s how much I loved it. 

 

The brands that joined us at the retreat were Arla, Private Selection (found at Kroger stores!), and Lindt. They made meals, shared products with us, and throughout the weekend, I was able to talk with folks from each of the brands, which to me, made all the difference. Face-to-face interaction is everything, isn’t it? It’s so personal, so thoughtful. You just get such a better sense of something when you’re able to talk to people who know it inside and out…and um, eat a whole lot of it, too :)

Snack Spread by Delallo, Sabra & Arla

On Thursday afternoon, we had this delicious spread: a quinoa salad loaded with feta, kalamata olives, arugula, and roasted red peppers, made using Delallo Salad Savors (I need to buy these immediately), veggies with a variety of Sabra Hummus and Sabra Greek Yogurt Dip (I’m in love with the Cucumber Dill flavor, and brought it to Sabrina’s for a party a few weekends ago!), Arla cheeses (my favorites: Dill Havarti and Jalapeno Havarti!).

 

Dinner at Brass Tag

Brass Tag had a lot of lip-smacking comfort food, but with an upscale twist and a focus on local, seasonal ingredients.

 

Favorites:

Meadowlark Double Cream Brie (house pickled onions, whole grain fig mustard, foraged elderberry jelly)

Oven Fired Chimichurri Chips (Gold Creek Farms cheddar, gruyere, bacon)

Oven Seared Scallops(smoked ham and wilted baby spinach, local micro greens, basil pesto, strawberry vinaigrette, pan jus)

 

Breakfast Toast Bar!

 

Friday morning, I woke up to the breakfast of my dreams: sourdough and seeded breads for toasting, various flavors of Arla cream cheeses, lox, tomato, mashed avocado, Private Selection jams and spreads, peanut butter, and some chopped Lindt chocolate!

 

 

Arla Mac and Cheese Bar

Arla made us the creamiest gouda and havarti mac and cheese for lunch along with a toppings bar complete with bacon, chicken, shrimp, and fresh veggies. Salad on the side for balance.

 

Private Selection Antipasto Spread

The folks from Kroger Private Selection put out an antipasto spread/cheese board like it was their solitary commitment to make me happy. And you know what? Mission accomplished, Private Selection! Because I was crazy happy.

 

Private Selection Dinner

 

Private Selection made us the most delicious meal on Saturday night using Private Selection products: grilled lamb chops and chicken thighs with a chunky, sweet-meets-tangy tomato jam, balsamic roasted butternut squash with gorgonzola and walnuts, pasta, salad, and for dessert, an assortment of White Chocolate Macadamia Nut Cookies (these were chewy, buttery, and seriously hard to stop eating), Turtle Brownie Cookies, and ice creams. I need to remake that butternut squash recipe (up on the Private Selection site) along with the chicken thighs and tomato jam! What a meal. It also goes to show that you don’t have to make everything yourself when you’re hosting a dinner. 

 

Lindt Chocolate + Wine Pairing

Is this the most genius party idea ever or what? I was in heaven tasting different chocolates with red and white wines. I’m already planning a party to do it again with friends! We also got to meet with one of Lindt’s master chocolatiers, who taught us all about how Lindt’s chocolate is made, and then led us through a proper chocolate tasting, which was just as challenging a job as you’d imagine.

Favorite Pairing: Pineapple Dark Chocolate + Chardonnay

The pineapple bar is so satiny smooth with that bold chocolate flavor that Lindt always has, but strewn with bits of zingy sweet pineapple and (gah!) caramelized hazelnuts. I didn’t think I’d love it half as much as I do, because I generally don’t like fruit with chocolate, but this flavor is out of this world, especially paired with a crisp white wine like Chardonnay.

Other Lindt favorites:

A Touch of Sea Salt EXCELLENCE Bar – Smooth dark chocolate with just enough Fleur de Sel to add a little brightness)

Arabica Intense EXCELLENCE Bar – This bar has the deep, robust flavor of Arabica coffee beans in it, and it just serves to up the richness and intensity of the chocolate. Swoon)

I also got to taste a handful of secret flavors that Lindt is testing for release and I swear I tried to smuggle them home with me, but no luck. Hopefully they’ll make it to the market soon and you’ll get to taste them, too!

 

Montage Deer Valley Spa

Montage Deer Valley has won more awards than Meryl Streep. It’s luxury to the max and a stay at this resort would easily make you feel like a celebrity.

We spent 3 blissed-out hours at the Montage Spa, where I got an Alpine Body Rescue massage. It was 90 minutes of knots releasing, aromatherapy, and stress melting away. I’d like to move to there. 

 

Dinner at Riverhorse on Main

“Overnight” Buffalo Short Ribs with Pappardelle Pasta, Mushrooms, Roasted Carrots, and Gremolata

My meal at Riverhorse on Main was outstanding–so good that I couldn’t stop eating it, well past the point of fullness. The short ribs were falling apart and rich with flavor, but I’m telling you, the fresh pappardelle was just as memorable as the meat. I’m still thinking about this meal. 

 

Breakfast at Deer Valley Grocery Cafe 

Deer Valley Grocery Cafe is as cute as can be, and the breakfast is top-notch in quality and taste.

Avocado & Beet Toast (beet hummus, avocado, goat cheese, micro greens, black Hawaiian sea salt, toasted house made wild rice harvest bread)

Skillet Fried Dutch Baby (lemon ricotta pancake, blueberries, raspberries, orange vanilla bean butter, powdered sugar)

Altra Run Better Clinic

The Altra Running team met our group on Saturday morning to share tips on how to Run Better (reduce impact, injury, and generally feel better while running). I learned so much about form, stride length, and cadence that I’d never known — and definitely would have helped me quite a bit when I ran regularly years ago (and maybe helped with the sciatica I developed in the process).

Run Better Clinic Takeaways:

Proud Posture – Run tall, run proud! Straighten your back and push your chest and hips forward.

Compact Arms – Short pumps of the arm and keep them back. Arms shouldn’t be swinging in front of your chest!

Land Softly Under a Bent Knee 

High Cadence – Shorten your stride and aim to take quick steps. Slowly work toward an ideal cadence (the number of steps you take in a minute) of 170-180 steps per minute.

Altra also gave each of us a pair of running shoes, and we were able to choose which kind we wanted based on how we’d use them (cross-training, trail…) and what kind of cushioning we preferred. Mine are the lightest cushioning One 2.5 and from the minute I put them on, it was as if my foot had found its forever home. The sneakers I’d packed for the trip? I never wore them again. Donated. These shoes are as lightweight as can be, and I feel as though I’m standing on a thick yoga mat. They’re so comfortable. Here’s why: Zero Drop soles, which keep the heel and forefoot completely aligned, and their foot-shaped toe box. 

I am so grateful to have been a part of this year’s Better Blog Retreat! Thank you so much, Maria and Heidi! A big thank you to Deer Valley Resort for hosting us and all of the amazing brands who took part in the weekend!

The post Better Blog Retreat 2015 appeared first on Andie Mitchell.

Weekly Coffee Date

Friends! What’s new?

This week I live-streamed with Huffington Post and YouNow for 40 uninterrupted minutes all about It Was Me All Along, weight, body image, #girls, turning flaws into assets, the fact that I’ll never give up Little Debbie’s Swiss Cake Rolls…basically everything I’m passionate about. It was such a blast, and it really got me thinking: I’d like to do this a whole lot more often. Maybe a YouTube channel? What would I say? What wouldn’t I say? 

If you want to watch me flail my limbs (seriously, it was hard to get a clear screenshot) and gab non-stop to an audience that’s largely 24 and under, you can find the video if you scroll down a bit on the HuffPo You Now page! 

 

Advice I Love

My friend Kristin from Iowa Girl Eats shared this piece a few months back, and reading it was a meaningful reminder.

“Why It Doesn’t Matter How You Feel About Your Friends” by Shauna Niequist 

I am the worst at keeping in touch. I can’t tell you how many friendships I’ve let crumble because my own anxieties of letting people down and my not-enoughness have made me think I should wait to call, text, get together…until I had the right thing to say, until I was sure I would be the best I could for them. But I never feel sure that I’m my best and I almost never recognize the right time until it’s two weeks past, so I wait. Other than Kate and Sabrina, who I’m in constant communication with, and my friend Erica, who I talk to pretty regularly, I feel a deep guilt and regret about how badly I handle maintaining friendships.

 

We think about our friends and the ones we love–all the time! We see what they’re doing on Facebook, we feel connected because we liked their Instagram, but feeling like a good friend (thinking about them, loving them from afar) and being a good friend (reaching out, making time, telling them how you feel)…are two different things.

 

“Because it doesn’t matter how you feel in your heart about your friends—what matters is showing those feelings through words and actions.”

 

Sometimes I accept that I enjoy keeping a precious few friends, because I prefer the intimacy of it, but the friends I’ve lost touch with are ones I think about at least weekly. And they could use a call.

 

 

Blog I Love

My friend Phoebe Lapine writes this fabulous blog called Feed Me Phoebe, and for the past year she’s shared a monthly series of self-experiments to, as she says, “do right by your body without giving up your life.” She calls it “The Wellness Project,” and it’s going to be compiled into one hell of a book, which she describes as a “my-life-as-a-guinea-pig memoir…full of my own experiments and idiosyncratic ‘life recipes’ for finding the middle ground between health and hedonism.”

 

Every month she tackles something new—from sleep to grooming to sex to eating to poop (yes, poop). What I love about her approach to all areas of wellness is how down-to-earth and realistic she is. Phoebe brings levity to the heavier stuff and infuses personality and meaning into everything she attempts. I can’t wait for the whole book. Check out the series and more here: Feed Me Phoebe

 

Recipes I Love

 

Vegetarian Thanksgiving Recipes / Love and Lemons

 

16 Healthy Thanksgiving Side Dishes / Cookie and Kate 

 

Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans / Two Peas & Their Pod

 

My friend Ali has been making What I Ate Today videos and I’m fascinated by them. I love seeing people’s everyday lives, which is why I love The Grub Street Diet so damn much!  

 

Super Easy Cranberry Baked Brie Bites / Gimme Some Oven

 

Mini Pumpkin Pies / Recipe Girl

 

Stuffed Pork Chops + 5 Ways to Use Leftover Stuffing / FoodieCrush

 

Whole Wheat Pasta with Walnut-Sage Pesto and Roasted Delicata Squash / Blogging Over Thyme

 

Butternut Squash Creamed Corn / Kitchen Confidante 

 

#GIVEABOOK2015

 

This year I’m participating in the Penguin Random House social media campaign to support children’s literacy and help promote books as gifts!

 

From now until December 24th, every time you use the hashtag #giveabook on Twitter and Facebook, Penguin Random House will donate 1 book toward children’s literacy to FirstBook!

 

So, use #giveabook and PRH donates a book! It’s amazing. Give a book as a gift to a child, a friend, family member, a charity…give a book to an absolute stranger. It’s one of the most meaningful gifts I can think of!

This season I’m giving Dr. Seuss books to my niece Victoria and loads of cookbooks to my best friends! Which books are you giving? Please share your picks along with #giveabook on social media between now and Dec 24th!

 

What are you doing for Thanksgiving? Are you cooking? Are you eating 2 slices of pie, 3, or what?

Lastly, if you’re not already signed up to receive emails from me, you should! Lots of exciting things coming up that I’ll be sharing through a newsletter! Just enter your name and email address here!

The post Weekly Coffee Date appeared first on Andie Mitchell.

Sugar Free Pumpkin Spice Smoothie + Breaking Vegan!

So many of us want better health. We want to lose weight so we change what we eat; we add a fitness routine; we start paying attention to every ingredient in our food. But what happens when we go too far? What happens when our health quest starts to consume our thoughts, actions, and emotions?

These are the questions that author, blogger, and also an amazing friend of mine, Jordan Younger, faced when she realized that the extreme vegan lifestyle she had adopted in the name of better health was no longer serving her, and instead, she was slipping into an eating disorder.  

Jordan is the blogger behind The Balanced Blonde. I met her about 6 months ago when she came to New York City, and since then, we’ve become incredibly close. We had the kind of first lunch date that started with small talk and quickly descended into shared fears and triumphs and love. All good friendships are like that, aren’t they? She’s one of the kindest, most supportive people I know–someone who fills me up even over text.

This past month, Jordan released her memoir, Breaking Vegan, to share her personal story of recovering from an eating disorder and ultimately finding balance. The title speaks to her need to break free from the label she had given herself, both personally and on the internet with her first blog name, “The Blonde Vegan” (and with labels in general), and also a breaking free from the extreme degree to which she was practicing veganism. Her story is vulnerable, honest, and brave. 

 

Even though my journey isn’t quite the same as Jordan’s, I related on so many levels. In my own memoir, I talk about how, after I lost 135 pounds, I was terrified of regaining weight and how that fear led me downward into an eating disorder. I clung to the diet that got me there–the calorie counting, the running. I became obsessed. The same diet that set me free was now shackling me. I was rigid and homebound–unable to end a day without a run, or go out with friends, especially for drinks, because I was scared of how many calories I might end up eating.

 

I might have heard about balance before, but only when I found myself crying in my car, head against the steering wheel, dreading the run I just had to do after work, did I realize it was time to start finding it. That day in the car, I pulled my keys from the ignition, wiped my snotty nose, and asked myself, What the hell am I doing? Is this the life I wanted?

 

I quit running that day. Quit and never went back. I took the big, scary risk that I might re-gain 5 pounds, 10 pounds…and accepted them. Because the thinness I’d worked so hard for…that I was running miles to maintain…and staying home to keep safe? I couldn’t keep trading my happiness for it. 

In a sense, Jordan and I have learned the same major lesson: that health and happiness go hand-in-hand, and that one can’t matter more than the other. And even though I might know it, I need all the reminders I can get in this life. Her book is about self-acceptance and taking the risk to find your own way–not because it’s cool, but because we have to…because we’re worth big risks.

 

Sugar Free Pumpkin Spice Smoothie

Jordan’s book also has a bunch of delicious good-for-you recipes, too! This pumpkin spice smoothie is my new favorite breakfast and dessert. I just can’t tell if it’s weird to have it twice a day. It’s filled with pumpkin puree, cinnamon, almond milk, almond butter for creaminess, a handful of kale (can’t even taste it!), and an optional scoop of plant-based protein powder, if you want to add some staying power. I like to add a spoonful of chia seeds, too, for texture. It’s fall in a glass, friends.

PrintSugar Free Pumpkin Spice Smoothie

Makes: 1 Smoothie

A pumpkin smoothie with cinnamon, greens, and almond butter for staying power! This fall-spiced smoothie is perfectly cozy for fall, but since it's made with canned pumpkin you can enjoy it year-round!

Ingredients

½ cup pumpkin puree
1 cup fresh spinach or kale
1 tablespoon almond butter
1 cup unsweetened almond milk
½ cup ice
a few pinches cinnamon
1 scoop plant-based vanilla protein powder, optional (recommended: vanilla Vega One)
1 teaspoon chia seeds, optional

Instructions

Blend all ingredients thoroughly and enjoy!

Nutrition Information & Notes:

Recipe by Jordan Younger, from Breaking Vegan

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Get yourself a copy of Jordan’s inspiring book, Breaking Vegan. Check out her blog and find her being lovely on Instagram.

The post Sugar Free Pumpkin Spice Smoothie + Breaking Vegan! appeared first on Andie Mitchell.

Cranberry Orange Relish + 6 Ways to Use Leftover Cranberry Sauce

This post is sponsored by Ocean Spray®

Decades ago, before I was born, my mom decided that Ocean Spray® canned, jellied cranberry sauce was the only cranberry sauce the world ever needed. And that was it–case closed on cranberry sauce! For the next fifteen or so years, my family was committed and completely content, slicing our cranberry sauce every Thanksgiving. It’s not like we talked it through, or even said it aloud, but we all seemed to have this pact: no new cranberry sauce.

 

When I was in my early twenties, though, just before Thanksgiving, I bought my first bag of Ocean Spray® cranberries and tried making my own. I added orange juice and zest. I was a convert immediately, and so was the rest of my family. True to our traditions (or predictability), we’ve spent nearly 10 years now making that same recipe.

Recently, I experimented with an updated cranberry sauce: a cranberry orange relish, and it was even easier than my long-standing favorite recipe. It required absolutely no cooking at all–just a quick pulse of cranberries and orange segments in a food processor. I loved the zippiness and chunky texture. It reminded me more of a salsa than a sauce. It was still sweet of course, from the sugar added to it, but overall, this cranberry topping is much brighter and more tart, which is what’s so appealing about cranberry sauce to begin with–the contrast it offers from all the richness of the other dishes.

 

PrintCranberry Orange Relish

Makes: about 3 cups

1/4 cup

Calories per serving: 67

Fat per serving: 0g

Ingredients

1 orange, peeled, segmented, and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
¾ cup sugar

Instructions

Combine half of the cranberries and half the orange segments in food processor and process until finely chopped. Transfer to a bowl. Repeat with the remaining cranberries and orange segments and transfer them to the bowl. Stir in the sugar. Store the relish in the refrigerator.

Nutrition Information & Notes:

Nutrition information per ¼ cup serving: Calories 67, Fat 0g, Carb 17g, Protein 0g

Recipe slightly adapted from Ocean Spray

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Regardless of what kind of sauce you like–the jellied can-shaped kind that tastes like every year of my childhood (and that I love to this day!), the homemade whole berry version, or something a little less traditional–cranberries and cranberry sauce are two foods whose leftovers never get old and never go to waste. If anything, the cranberry sauce is the first to get used up–just one reason I always make triple batches. Last year, my mom told me to make 4 batches and I thought she was insane, but I made it anyway. Guess what we had none of 2 days later?

 

Maybe this year you’ll make a quadruple batch and have leftovers to use up. Here are some of my favorite ways to use both cranberries (ever have a fresh bag on hand?) and cranberry sauce–after Turkey Day:

 

 

6 Ways to Use Cranberries & Leftover Cranberry Sauce

1. Use leftover sauce or relish as a topping for oatmeal, toast, or pancakes.

2. Use leftover sauce or relish on top of chicken, pork, or beef, and mix it with a fresh herb for a more savory flavor (basil, thyme, mint, or rosemary).

3. Layer sauce or relish with greek yogurt and granola, along with cinnamon and nuts, for an autumn parfait

4. Add fresh cranberries to a pitcher of water for decorative serving. Or, halve a handful of cranberries, add them to a glass of water, and muddle them to release some of the cranberries’ nutrients

5. Freeze fresh cranberries and use them to make a Cranberry Banana Smoothie: In a blender, combine: 1 cup frozen cranberries, 1 banana, ½ orange, ½ cup unsweetened vanilla almond milk. Blend until smooth.

6. Spread leftover cranberry sauce on blue or brie cheese (with or without crackers) for a snack or appetizer (use it on a cheese plate!).

 

What do you do with leftover cranberry sauce?

Ocean Spray® Bogs Across America 2015

Ocean Spray® is celebrating its 85th anniversary this year by exploring how Thanksgiving traditions – and cranberries’ place in the meal – have evolved over the years. Last week, I joined Chef Curtis Stone for a pre-Thanksgiving feast with Ocean Spray® cranberry growers in a cranberry bog in Rockefeller Center.

I loved getting to eat and talk with the farmers and hear all about how the cranberries are harvested. I was shocked to find out that many of them were from Massachusetts. How have I lived 30 years not knowing that there are cranberry farms about 30 minutes from my hometown? I chatted for a long long time with one farmer, who was just about the nicest person in the world, all about her genius recipe for cranberry sorbet, and we even gushed about our shared love of White’s Bakery in Hingham, MA. Why am I so prideful about a bakery I don’t own? You really have to wonder sometimes.

To show the changing traditions, our meal was a mix of classic dishes and contemporary ones–from the mainstay green bean casserole to a modern spinach, quinoa, and cranberry stuffing. It was all delicious, and such a creative way to celebrate the cranberry!

 

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