My husband brought home a handful of mint and a very large ginger root last night from the grocery store. On this beautiful, sunny late-fall day, I thought: what could be better than some tea? Since I can’t have caffeine, I made a lovely mint tea.
Lemon Ginger Mint Tea Recipe:
2 Cups water
4 sprigs mint leaves
1″ ginger root, peeled and sliced
honey to taste
In a saucepan, boil the water. Remove saucepan from heat. Add mint, ginger, and lemon and let steep for about 5 minutes. Add honey to taste, and enjoy!
This Thanksgiving is one of many firsts:
- First time cooking a full holiday meal
- First Thanksgiving with my In-Laws
- First gluten free Thanksgiving
I’m praying that I don’t get stressed out, don’t take on too much, and let other people help. Here’s the menu. Hopefully I’ll post some pictures this weekend.
Roast Turkey (trying to figure out if I should dry brine it first…)
Spinach and Pomegranate Salad
Sweet Potato Casserole
Cranberry Apple Delight (a crisp-like side dish)
Mulled White Wine
I think there’s enough vegetables in the menu, but I’m not sure…