San Diego isn’t known for its changing seasons but we were still surprised to wake up to 85 degree weather on Thanksgiving Day. A quick poll of our guests and we unanimously decided to eat our feast outside. Luckily our thanksgiving table decor translated well to our backyard picnic table.
I spray painted some leftover pumpkins and mason jars with copper paint from Michaels and picked up some flowers from the local wholesale flower market. Coasters are from Macy’s and napkin rings are from the Hearth & Hand line at Target.
Photo tip: Get your group pictures before dinner – before the kids are a mess and everyone is groaning about how full they are.
My parents flew down for the weekend and my Mom made all her Thanksgiving meal staples – including her candied shallots (below), my favorite!
My sister made these cute cranberry mule cocktails and we sipped them all day long.
Here’s an easy recipe for a low sugar version of a standard mule.
Low Sugar Thanksgiving Mule
2 ounces Vodka
3 ounces Ginger Kombucha
(check for low sugar. I use the GTS brand)
Juice of half a lime
(Optional) splash of organic cranberry sparkling water
Cranberries + Lime Wedge for garnish