I hope everyone had a wonderful Thanksgiving. We're spending today close to home as we rest up for our night out at Ford's Theatre. It's becoming a bit of a tradition for us. Only we're taking his parents as they made the trip down to spend the holiday with us this year. Hope everyone had a wonderful Thanksgiving.

I've been waiting for the leaves to change and create a golden arch all fall. It's one of the most beautiful sites to see. On Saturday it finally happened - the arch was a gorgeous yellow. Rather than take the photo right then and there, I decided to tackle the Thanksgiving grocery trip. What a mistake! I was heartbroken when I looked out the window Sunday to find bare trees. Instead, I was greeted with a yellow blanket on the sidewalks and streets. Regardless, still a sight to behold - and one I couldn't help but share.

Planning the Thanksgiving menu and subsequently cooking the big meal is something I truly relish. I start thinking about the menu right after Labor Day. I then agonize over the final menu for the entire month of November. This year I'm thinking it will be a pretty straight forward theme of simple comfort. I contemplated new recipes, but really when it comes down to it everyone is happiest with the basics.

Now for the big shopping trip this weekend. I know Keith looks forward to this every year. (Can you hear the hint of sarcasm?)

Simple Bourbon Chai

4 oz. chai tea concentrate (You can find Tazo concentrate at Whole Foods and Target.)
4 oz. milk (almond or milk works)
1 oz. bourbon (I went with my good friend, Maker's Mark.)

In a microwave safe mug, combine the concentrate and milk. Stir and heat until warm in the microwave. Carefully, remove from the microwave. The mug may be warm to the touch. Add the bourbon and stir. Sprinkle with a bit of cinnamon or nutmeg before serving.

Cheers!

When I stumbled across Joy the Baker's recipe for the Best Banana Bread You'll Ever Have on Cup of Jo, I felt we were meant to be soul mates. Taking banana bread to the next level, Joy adds bourbon and chocolate chips. This woman is genius. Pure genius!

It takes all of my self-control to not the devour the entire loaf when I bake it on Sunday afternoons. I may even just let bananas sit a little too long just so they are perfectly ripe for this bread. I recommend you do the same.

Bourbon, Chocolate Banana Bread 
Courtesy of Joy the Baker 

2 c. all-purpose flour
3 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, softened
1 c. sugar
2 large eggs
1 1/2 c. mashed ripe bananas (about 3 bananas)
1 t. lemon juice
3 T. bourbon
1 c. chopped walnuts
1 c. semisweet chocolate chunks

1. Place a rack in the center of the oven and preheat to 350F. Grease and flour an 9x5 loaf pan. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt.

3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes.

4. Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down the sides of the bowl, and add bananas, lemon juice, and bourbon. Beat until well incorporated.

5. Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl. Add the walnuts and chocolate chunks and incorporate the last of the ingredients with a spatula.

6. The batter will be thick. Spoon the mixture into prepared pan. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. (It takes my oven about 55 minutes.)

7. Remove from oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

8. Enjoy!