Thanksgiving was very relaxing this year. I cooked several days ahead of time and kept my menu easy and traditional. I cooked my turkey the day before se we were just warming it up on Thanksgiving. This allowed me to have more time with my family.
I also cooked for AmeriCorps this year. We have a group of hardworking young folks up at Cal-Wood from AmeriCorps.and they will be staying for five weeks to help out where ever we need extra hands. When I heard that they were not going to be able to go home for the holiday I decided to cook dinner for them. I cooked the turkey, stuffing, collard greens, mac and cheese and pies and they made some side dishes on their own. I had a few offers for marriage but as nice as these people are I think I will stay with the Home-School-Scholar hubby.
December 3rd is the Cal-Wood Christmas Tree Fundraiser. Maddy and I spent the afternoon yesterday cutting pine boughs and picking up pine cones for cinnamon pine cones. These will smell so good in the fireplace. We are decorating the lodge dining room in a natural theme so we needed to cut lots of pine boughs.
It was chilly but sunny. One of those perfect mountain days.
I have also started making treats for the fundraiser. This year I made some rich and dark Chocolate Bark with dried organic black mission figs.
It was beautiful as well as tasty and simple to make. Bark is just melted chocolate with dried fruit or nuts mixed in. Spread it out on a pan and let it harden. Then break it into pieces.
Chocolate Bark with Black Mission Figs
12 ounces Ghirardelli Semi-Sweet Chocolate Chips melted in microwave
6 oz Ghirardelli Dark Chocolate Chips melted in microwave
8 oz Black Mission Figs sliced thin
Melt semi-sweet chocolate in microwave in 30 second increments until melted. Chips may still hold shape when fulled melted so make sure to stir with a heat safe spatula every 30 seconds.
Mix in figs and spread out thinly on a cookie sheet lined with parchment paper.
Drizzle dark chocolate over the top.
Let it cool until hard and break into pieces and enjoy!