Thanksgiving Day Parade

{via}

When I was a senior in high school I had the opportunity of a lifetime.  My parents allowed for M and I to spend Thanksgiving in NYC apartment sitting for his uncle while he was in Paris.  Somehow my parents agreed to this.  This was my first time in the city and it was glorious. 

Thursday morning we woke up at the crack of dawn, headed to the subway in about 10 layers of clothes and found the perfect spot to watch the parade near Central Park.  It was magical and cold.  We had such a wonderful time seeing the floats & balloons pass by.  We daydreamed of having a apartment that over looked the parade route for the best view.  If you ever get a chance to go I say do it.  It is an experience you will never forget.  {I am bummed because I rarely too pictures back then.  The picture below is one of the only ones I have of our trip.}

M making our Thanksgiving dinner {turkey, stove top stuffing and instant mashed potatoes}.  Keeping it classy!

Weekend Recap

This picture above pretty much explains our weekend.  Boy were we in a goofy mood.  

Friday

Baja Cantina

Amazing Mexican

Strong Margaritas

Breaking Bad Season 4-holy balls!

Saturday

Watched the Gator game

Saw Breaking Dawn-so so good!

Went to the pet store

Grabbed take out 

Flipped back and forth between the Oregon and KSU game

Sunday

Pajamas all day

Afternoon nap

NFL

Walking Dead

Catching up on my girly shows

Overall it was a great first weekend feeling almost 100%.  Now if we could just fast forward to Wednesday at 2 PM I would be highly satisfied.  

Friday's Letters

Happy Friday friends!  What a glorious day!  Seriously doesn't this seem like the LONGEST week in history?  Okay being a little dramatic, but this is the first weekend in about a month that I am feeling 100% which makes me one happy girl.  

Dear M, It's your birthday week!  We celebrated with Chin-Chin takeout {his pick}, cookie cake, started season 4 of Breaking Bad and new running shoes.  Yeah, not the most exciting gift, but you are determined to get healthy therefore you need them.  Dear Thanksgiving Break, I am really ready for you.  Come on Wednesday at 2 PM.  Dear Twilight, I must confess I am super excited to see the final installment.  I might even drag M Sunday afternoon to see it.  I never finished the last book because I got bored.  I think the movie will be way more entertaining.  Dear Christmas Shopping, We already started and I love it.  Online shopping while having down time at work is amazing and so dangerous.  Dear M, I really, really want to put up our Christmas tree this weekend. It has been hanging out in my car for the past week waiting to get out of the box.  We need to let it free.  Dear Dad, You have 20 days left until you are officially retired.  Crazy!  I can't wait to celebrate in just a few short weeks {5.5, not that I am counting}.

Five Years

I’m a dreamer and a planner, which could be part of the reason I loved this post from Sarah.  I will be the first person to say how important I feel dreaming is.   Sometimes it is the perfect escape from reality.  My five year plan consists of Marco making movies, me being pregnant or getting ready to be, renting a home with a backyard in Venice, a trip or two to Europe and/or Fiji and our own little plot of land in Montana.  If even half this comes true I will be the luckiest girl in the world. 

Post inspiration taken from {here}

Pumpkin Cupcakes with Maple Frosting

Every Thanksgiving I look forward to making Ina Garten's Pumpkin Cupcakes with Maple Frosting.  They are to DIE FOR!  I started making them a couple years ago and they have quickly become a staple for our Thanksgiving day meal.  Super easy.  Amazingly delicious.  Just do it.  You can thank me later.

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra large eggs, at room temperature

1 cup canned pumpkin puree (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

1/2 cup coarsely chopped Heath bar

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Natural Maple Flavor

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar 

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

{taken from here}