A High Tea Thanksgiving Dinner

 

After several hectic weeks, I wasn’t feeling up to cooking a full fledged Thanksgiving Dinner, although ours is a vegetarian one. So, spent most of the morning and early afternoon lazing around at home, chilling out with kids. They later asked for “tea time”. From when they were about 3 years, I would often do “tea time” with them during their afternoon snack time, which included serving milk from a mini teapot into their mini cups & saucers. And serving a few snacks.

I was planning to make some Banana Blueberry Bread anyway, as the bananas were becoming ripe.  I thought maybe I’ll make some cucumber sandwiches along with that, and we’d be set for our “tea time”. Kids and I made those together. They suggested I make Avocado Cucumber Sandwiches, instead of butter cucumber sandwiches.

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Avocado Cucumber

My husband had picked up cauliflower thinking I might be cooking a Thanksgiving dinner. So while we were at it, I figured I’ll also make the Roasted Phool Ghobi Curry to serve over some aromatic basmati rice. I attempted to make baked egg pakodas as I had some boiled eggs. First time making baked pakodas and it was just ok. Some things are better fried!

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Kids had been asking to drink some chamomile or jasmine tea (they had seen it in my tea cabinet). So I inaugurated my tea cups and saucers I had recently purchased. They took one sip of the chamomile tea and realized that they hadn’t missed anything :)

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As my birthday was a couple of days away, my husband had got me photo studio lighting equipment as a gift. I had been complaining about the lighting everytime I took pictures for the blog, now I don’t have to :) He set it up and we took some pics of our “High Tea Thanksgiving Dinner”.

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I am the type who makes lists all the time and plans things well in advance. This time going will the flow and taking kids ideas, was very relaxing and enjoyable.

 

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