You already know how I feel about style + comfort, so you must have guessed that Thanksgiving Day is no exception. As an alternative to my [very] worn-in sweat pants, I found the best comfy AND stylish pieces from TOBI as outfit options for all of the eating, drinking, and lounging (and no, I do not plan on deviating from those three activities).
Over the Thanksgiving holiday, I was lucky enough to take a little vacation and disconnect from the city life with Teddy’s family in Bethany Beach. We rented a house in a golfing community, so we were surrounded by lots of greenery and trees, and had plenty of outdoor activities to keep us busy. T was able to play tennis with his family while I could jog around the community. It was cold outside, but the sun made it perfect running weather. Sometimes I can’t believe how quickly running has become part of my weekly routine. I get disappointed when I miss running club on Tuesdays for evening events and I actually wanted to go running in the cold… while on vacation!
Thanksgiving day was absolutely beautiful, which was magnified by the calmness and happiness of being with family in a new place. We had lots of great food, contributed by several members of the family [T and I made our famous goat cheese mashed potatoes], and wine, and once the meal was over, we sat around the table playing board and card games. It really couldn’t have been any better.
Wearing: tartan dress: ModCloth // short cognac boots: Frye
Photos by Teddy Wolff
As T and I gear up for the holidays grocery shopping, picking out recipes, and buying lots of alcohol, we are also thinking of ways to use up all of that wonderful leftover turkey, ham, veggies, and potatoes that will take up our entire refrigerator. After a recent trip to Harold’s New York Deli in Edison, New Jersey, we had a lot of pastrami to eat. Three days of pastrami sandwiches later, Teddy and I needed to get creative. We looked in the fridge for a few key items: potatoes from dinner a couple nights ago; onions; eggs; and of course the delicious pastrami – the perfect ingredients for a modified corned beef hash.
Recipe via the How to Cook Everything® app
2 cups cut‐up leftover pastrami
2 cups cut‐up cold boiled potatoes
1 cup chopped onion
½ cup liquid (stock, tomato sauce, milk, cream, or gravy)
3 tablespoons oil or butter
Toss together 2 cups cut‐up leftover pastrami and 2 cups cut‐up cold boiled potatoes, all in small cubes. Add 1 cup chopped onion and ½ cup liquid—stock, tomato sauce, milk, cream, or gravy—enough to moisten the mixture without making it soupy. Put 3 tablespoons oil or butter in a heavy skillet, preferably nonstick, over medium‐low heat. When the oil is hot or the butter is melted, add the hash and cook, undisturbed, until a nice crust has formed, about 10 minutes. Turn the hash and brown the other side or flip half of it over onto the other or brown the top under a broiler.
We modified this recipe a bit further by adding poached eggs. To do this, fill a small cup with warm water and delicately break the egg into it. Cover the cup with a saucer and microwave for 60 seconds. Voila! The easiest way to poach an egg.