The Radicchio and Arugula Salad

For this recipe I made a variation of a recipe for radicchio and arugula salad I found on Epicurious. Instead of hazelnuts I opted for mixed nuts and instead of balsamic and red wine vinegars I went for cider and white wine vinegars.

Preheat the oven to 350 degrees. 

Place the mixed nuts on a roasting pan (or in this case a pie tin) and bake for 20 minutes or so. 

Chop roughly. 

Mix the dressing. 

Give the arugula a nice slicing after you give the radicchio a rough chopping. 

Quarter the dates. 

Add some feta and you're done!

I have to add that in November I took a course on knife skills. I'll write about that soon. 

Your soundtrack for this entry: Agalloch - Ghosts of the Midwinter Fires

The Thanksgiving Dinner

It's time for Thanksgiving! Okay, that was a few weeks ago, but for your edification here are my pictures from the event.

Mince pie (by me) and pear & cranberry pie (by the Thrifty Sifter). 

The Thrifty Sifter is excited by my Mother's turkey. 

Gravy. 

Stuffing.

You really don't need to know all the family secrets.

Your soundtrack for this entry: Holst - The Planets Saturn