Thanksgiving, Sun Valley Style

Over Thanksgiving, Jeff and I escaped to Sun Valley, ID for a long, luxurious weekend. We had an absolute blast, and I can promise that the full report will be coming to you in multiple posts. First up? Food, of course! We ate and drank like royalty, taking the word "indulgence" to a new level.  Sometimes, it feels so good to just let yourself enjoy exactly what you want, especially when it's the holiday season and you've got fine dining on the menu.

 

A delicious bottle of red • Crunchy red grapes • My beautiful Thanksgiving plate • 

Gotta have my pumpkin pie •  Baked oatmeal • Butternut squash soup with creme fraiche and pancetta

Baked Oatmeal Recipe, adapted from Tasty Kitchen:
(Makes 6 servings)

2 cups peaches, peeled and thinly sliced
1/4 cup butter, melted
1/2 cup non fat milk
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups oats
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Cinnamon to taste

Preheat oven to 350 degrees
Arrange peaches in a 9-inch baking dish, sprinkle with cinnamon
In a medium bowl, mix butter, milk, eggs, vanilla, and brown sugar
In a large bowl, mix oats, baking powder, and baking soda
Stir wet ingredients into dry ingredients
Pour over peaches and spread evenly
Bake for 40 to 50 minutes, until top is brown and crunchy