Early November

I am sitting in the office at Dinnersmith on the first really cold morning. We have decided to do side dishes for Thanksgiving Dinners and have been busy with 2 new menus for this month. It has been very exciting to watch this business grow.
Our kitchen has been filled with testing and we are running into some great recipes that were almost forgotten. Mary remembered her family recipe for Chicken and Dumplings and has been perfecting it to fit into our business style. I have been trying to get the Creamed Spinach creamy enough without ALL that cream. My sister gave us her glazed Pearl Onions with Almonds for Thanksgiving and last night..wow, they came out great.
This month's recipes are very exciting. Quite a bit for the kids and the guests.