How to Make Holiday Cooking Stress-Free Part One + BTS of Our New Business
Your new breakfast BFF recipe, too!
Hello and Happy November!!
So…October was super eventful for us! I alluded to a new local business in my first Monday email last month and at that moment we were 90/10 we were going to start it. Ten days after that email, we burned the ships on corporate life and bought this adorable tap truck! I will explain more below, but we’re super excited!!
That said, you are all faithful readers and though I had a plans for my October “Life at the Table” newsletters each Monday, those all went by the wayside as we ended up doing some spontaneous travel knowing our weekends were going to be few and far between with this new business. So if you paid close attention and were looking forward to some of the things I had planned, I apologize.
Hopefully November will make up for it as I have lots in the works for the rest of the month.
Table of Contents
The Christmas Music Debate
It’s unreal that the holiday season is officially here. We were discussing yesterday when is the time to start listening to Christmas music. In the states, the time between Thanksgiving and Christmas is short this year since our Thanksgiving day is the 4th Thursday of November and that is the 28th leaving us less than 4 weeks between the two holidays. For that reason, I’m thinking earlier than later. What’s your opinion?
Enter the Holiday Cooking Season Stress Free
In the spirit of the holidays, next week I’m starting a 3-week holiday series Real Food Sanity style with freebies and discounts galore!
Part One: Everything But the Bird This Friday, November 8 in the evening, I will be sending all my paid subscribers an Ebook with over 20 real food recipes for everything from appetizers to sides, brunch to leftovers, including drinks, too.
Part Two: Prepare for Success - Next Monday, I will be sharing all my very favorite tools, pans and other kitchen equipment to make preparing your holiday feasts enjoyable. Order them early to have them in time for Part Three and the entire holiday season. I will also be sharing lots of discounts!!
Part Three: Real Food Sanity Holiday Version - Finally, on Monday the 18th, I will be sharing my method for the juiciest bird (Hint: no hoisting a 10 lb bird out of slimy turkey water) and my secrets for getting Thanksgiving/Christmas or other holiday dinners made in advance so you can actually enjoy the day.
Early Black Friday Discount
As you probably know by now, my paid community members get a ton each month and if you sign up between now and this Friday, November 8 you will get even more plus a substantial discount (see below):
4 new budget-friendly meal plans with new recipes, shopping list and meal prep guide every Thursday
Printable PDFs when I post new recipes (you’re basically getting my future cookbook in installments)
The first to be invited to future cooking classes
Technique videos
Direct access to me through the community chat
All archives including EVERY meal plan I post so if you happen not to like a week’s meal plan, you’ve got options.
In addition, in November, my paid members will also be getting the holiday eBook mentioned above plus PDFs of all lists, recipes and more on each of the subsequent posts.
Upgrade today for 20% off for your annual subscription until November 8.
What’s in Season Right Now
November is more than pumpkins, it’s actually a pretty prolific time for all sorts of greens and other veggies in all but the coldest of locations:
Vegetables
Hearty Greens - Kale, Swiss Chard, Collard Greens, Mustard Greens
Softer Greens - Spinach & Arugula
Turnips, Radishes (& their greens)
Cabbages
Bitter Greens - Radicchio, Endive and Belgian Endive
Broccoli, Broccoli Rabe and Broccolini
Brussels Sprouts
Carrots and Beets
Onions
Hearty herbs like Thyme, Rosemary and Sage
Wild Mushrooms (including truffles if you’re in a cooler, humid forest-y location!)
Pumpkins and all other winter squashes
Sweet Potatoes and Potatoes
Fruits
Apples
Pears
Cranberries
Persimmons
Pomegranates
Clementines
Pecans and other nuts
Behind the Scenes with The Frosted Flute Mobile Tap Truck
We are beyond excited about our newest family member…Dolores!
A dream come true on October 20th when we took delivery of our adorable little tap truck. Katy, the previous owner, and her dad imported Dolores, a Piaggio Ape (pronounced Ah-Pay) from Italy in 2020. After waiting 7 months for her to arrive, lovingly restoring her and adding the tap box, Katy and Dolores spent two successful years rolling all over the West Texas area serving everything from lemonade, cold brew and coke floats to champagne, wine and beer. But in September of this year, Katy decided to move on with her equally beautiful cookie business KJ Designs Co and though she had many interested, she chose us to adopt her!
Before and After:
They did an amazing job transforming Dolores and we love the response everyone has when they see her. “That’s the coolest thing I’ve ever seen” was the common response when we opened her up for Halloween in our neighborhood. It was super fun and very well received.
We are super grateful we have this little truck. After 18 months of job searching, we are choosing to reinvent our lives and do the things we love as we move into our golden years rather than surviving through the corporate world to make ends meet. As I have mentioned previously, Kyle started White Lion Wine Experience and of course The Frosted Flute is my baby.
Will you help us by sharing us with any friends who live in DFW area?
Frosted Flute Mobile Tap Truck
White Lion Wine Experience
We bring food and wine pairing classes to you! In home, or at your office for holiday parties. The host gathers 10+ guests and Kyle will bring EVERYTHING necessary to make it a fun evening. Host receives 50% off.
November Exclusive Recipe
This high protein recipe is so delicious that we make it multiple times throughout the year and freeze them. Having a stash of these GF (and DF if need be) Sausage Balls is a life saver when you need a quick breakfast, or even a solid appetizer during the holidays. For apps, serve with a fun, flavored mustard dipping sauce, like cranberry.
NOTES:
If you’re not dairy free, use sharp cheddar cheese.
For those that are dairy free, I’ve used VioLife Just Like Sharp Cheddar Shreds and they’re so good, I like the sausage balls better with these than real cheddar.
You can freeze the raw sausage balls and thaw then bake as directed or you can completely bake them til they register 165 degrees then cool and freeze them.
Either way, if you freeze them, freeze first on a parchment lined cookie sheet until they are completely frozen then transfer to a bowl or resealable bag.
Alrighty…Bring on the Holiday Season!
I pray your entire holiday season is filled with many joyful moments, spontaneity, serendipities and fun!
Cheers!
Christi