I had all intentions of posting this while it was still November. At the very least.
Well, needless to say, that never happened.
On the bright side, I'm getting to it before "Fall" is officially over.
Initially I was going to share a recipe for pumpkin oatmeal cookies. But it seems that once we hit December, everyone's mindset automatically switches to winter and of course the holidays!
So as much as it pained me, I had to abandon it. We can't go backwards!
Although I'd love to go back a couple months and have it be October 17 instead of December 17! You all know I love Fall... and how is it possible that there is only a week left before Christmas? I feel like it was just Halloween. (Although now that stores start putting out the Christmas decorations by the 2nd week of October, I should probably be used to the idea of Christmas by this point.)
Anyway, I'm so sad that Fall always seems to pass by in a flash. But we did a lot this season! In September, the Mini started nursery school - I can't even handle how big she's getting.
The Minion actually proved to be more emotional about the milestone than I was, but I still can't believe my girl is that much closer to Kindergarten!
At the end of October, we celebrated her 4th birthday at home with family, and also at an ice cream parlor with her little friends. Her ice cream party had a Cinderella theme, as she is very into the Disney princesses at the moment.
The fox was hard enough to find (although this year of course I saw numerous foxes available in stores)... but a hedgehog proved to be impossible.
Enter my fabulous aunt, Jody, who actually made the Mini's costume by hand (and did it in just a couple days, no less!)
I thought Mini would get tired early, but we actually had to tell her that it was time to go home a little before 8pm! Luckily the Minion was a little more content being a penguin this year than he was being a bat, so he didn't seem to mind the late night.
It helped that Mr. Vittles fed him a slow but steady stream of M&Ms. The white on his costume was streaked with orange, red, and yellow as his flippers kept getting the way of his nibbling.
Ah, the hazards of being a penguin.
Not that it stopped him at all, though. As he would say, "Nom nommmm."
Then came November and of course Thanksgiving. We got to experience the first of many holiday shows at school for Mini, and even though she was quite sheepish, it was totally adorable.
I also realized I spent my 9th Thanksgiving in a row with my in-laws! My first one there was in 2008, before I was a Mrs.
me (left) with my sister-in-law, 11/2008
That year, I brought zesty carrots and boursin dip, and one of these days I will have to post the carrot recipe, because I have brought it probably 7 out of the 9 years by request! (Brought it again this year, too, haha).
But the antipasto skewers was an idea I 'pinned' long ago on Pinterest, and have been wanting to make for a while. I got my chance when I suggested it as an appetizer for my brother-in-law Chris' engagement party at the end of October.
That's right - in June of 2017, I will be getting another beautiful sister-in-law, one that has been part of the family for many years now as well. I am excited for the wedding, and for Kristen to be an official member of the family!
She has an Italian-American side of her family like I do, and I remember at the party her grandma asked if I made the "antipast" skewers. She said they were very good.
They seemed popular, too - at a party of 60-some people, about 2/3 of the tray went in one passing.
It's really more of an idea, though than a recipe, and the amounts are listed as a guide. I didn't see any recipes on the internet that were exactly what I had in mind, so I did my own thing. I thought these flavors and colors (yes, colors - Mr. Vittles made fun of me for that one) went well together. You might have your own twist that you prefer!
I hope everyone has a fun and safe holiday!
Antipasto Skewers
- 1 pint grape tomatoes
- 1 8-oz. stick pepperoni
- 1 8-oz. stick salami
- 1 6-oz. wedge of provolone cheese
- 2 6-oz. cans pitted black olives
- 1 12-oz. jar pepperoncini
- long "fancy" toothpicks or thin craft sticks
Original Recipe, Inspired by ideas found on Pinterest
