Hor d’oeuvres (not all out yet): pumpkin cuties and berries, crackers and cheese, vegies and dip, and nuts.
Dinner (going around from the top): fennel and orange salad, quinoa salad, stuffed acorn squash, beets, pretty water, mashed potatoes, carrots, mushroom casserole, Brussels sprouts.
YUM! and then pumpkin pie, apple crisp, brownies, and ice cream for dessert.
Yes indeed, a Holiday FEAST. Thanks to Darryl and Angela for hosting, and Liz and Gary for their contributions.