If you enjoy this Friendsgiving you might enjoy last year as well - Part One th-cam.com/video/9HJpLCs4yR8/w-d-xo.html and Part Two th-cam.com/video/LbpOZl9PU1E/w-d-xo.html
Couple of things. 1. Crème brûlée needs to go through a strainer before pouring into the ramekins. It gets rid of the foam from whisking and any possible scrambled bits of egg. 2. The easiest way to do the bath water is to fill up the pan with water first, put it in the oven and then turn the oven on. The water will be the right temp by the time you’re done with the custard and the oven is done preheating. You can place the ramekins in the hot water with the jar lifter with the pan already in the oven. That way it minimizes any possible accident of spilling the entire dessert and/or hot water.
Hi Becky, I noticed you threw out the vanilla. All you have to do is give them a wash off and pop them into the oven while on on a tray to give them a short dry out and you can put them in sugar, making vanilla sugar out of them or cook them into something, like fruit. Cut the pods up, the continue to give off favour and the whole pod, even if the centre is scraped out is eatable so please don't just throw them out!
I know changing camera angles is a pain but I would have loved to see the chickens when you gave them the pumpkin scraps. I miss seeing your girls! I’m looking forward to the new chicken run that you told us about! It’ll give us a chance to see their antics again! 😂
People are really missing your girls they won't have long to wait if your plans work out for next year for the new chicken run. I love watching the dogs which are beautiful by the way I remember when I first found you you had a black dog but seemed to be getting old I can imagine he's not with us anymore but still in our hearts ❤️ as they all are and always will be.
Hi, Becky! This time of year I watch way too many TH-cam videos due to seasonal insomnia, and I just wanted to tell you that the way you start each video with “Hello Friend” always takes me by surprise with the authentic warm feeling it gives my heart. Thank you for being you!
This is a lively comment. Well said. That " Hello Friends" at the beginning always sets the mood for a great video. 😊 ETA: You have my sympathy on the seasonal insomnia. I sleep hit or miss all year, so I feel your pain. Thank goodness for naps. Lol Right?
When making a hot punch or mulled wine, a good idea is to serve it from a slow cooker. It will keep it warm without burning it, and doesn't need watching, also makes the room smell lovely 😊
Quick tip Becky, measure your table and the extension table with a tape measure then add 10-12 inches for overhang and when you go shopping look at the table cloth measurements. Once you do that, put it in the note section on your phone and you will always have it with you. I also put my lists on the note section on my phone as well.
My DH and I use a shared note and use the to do radio buttons for our shopping list. We can both add items and whoever is going to the store can use it.
I have started ordering my table clothes, runners, and placemats. The selection is ridiculous and the price beats the brick/mortar stores by far! Also, some of the Amazon stores I've ordered from you can customize by size and even have them monogrammed. Just a thought! Your table looked beautiful!! Loved the Mason jar arrangements, too!!
If I went to Panda Express more often, I love the take-home bowls they use! nice tight tops. I could probably buy some, but getting it for free is always fun.
I keep a square cut piece of shelf lining in my silverware drawer for putting under my cutting board. It works great for keeping the cutting board in place. So dangerous (and annoying) having the cutting board move while cutting onions, etc.!
You are my husband's hero. I started watching because you are straight forward in the kitchen. You don't try to get fancy, it's food people actually can cook and eat. I love the make ahead, like most people there are days I just can't cook. He started watching with me and fell in love with your demeanor on film and how hard you work and the food. We try to keep up with what is going on in the world, thank you for being a positive force in the world.
Thank you for keeping your videos informative, simple and interesting. I LOVE, LOVE, LOVE that you don't add any music to your videos, too. If you're ever wanting more charcuterie boards, Home Goods sells beautiful boards in many sizes and they're soooo affordable. It was encouraging and inspiring to see that you were able to harvest and use your eucalyptus and flowers from your own garden for your party so late in the season; they turned out really pretty. Glad you're party was fun!
You’re doing a wonderful job Becky. As a new mom and a wife… you are a inspirational person ..growing a garden and cooking food. You are amazing. I love how you show us real life. Thank you for inspiring and teaching us.
Years ago I had pumpkin pizza at a Pub in Portsmouth NH. It was amazing. It was a whole wheat crust with sesame seeds around the edges. The pumpkin puree was savory, lots of garlic in the puree. Topped with caramelized onions and gruyere cheese. So delicious! Your party foods looked amazing!
That all looks wonderful!! 😋 One comment, as a guest I really appreciate having a knife fork and spoon no matter what the menu. The knife can be used opposite the fork to keep things from sliding around the plate, and to cut anything I want smaller. The spoon is helpful in getting up all the sauce!
I watched this video many months later now, but thoroughly enjoyed it and watched the whole thing while I was cleaning the kitchen and doing things around the house. Love all of your videos! You're such a gift!
Measure your table Becky and keep the measurements in your phone in the notes section, then when you need to buy another tablecloth you will know the exact measurements you need.
Hi guys as I mentioned (a bazillion times before) egg whites freeze perfectly with no additions....but if I had the oven on at 325F to make creme brulait I would whip up the whites to make a pavlova to cook on another rack and have that the day before the party....hehehe hugs to all from Mexico Jim
I don't know if I will ever plant anything but Bolero carrots again. Your reaction was the same as mine when I pulled my first carrot this fall! I used the pelleted seed and it was so easy to sow them, and I didn't need to thin! They were beautiful! So satisfying when you get such a beautiful crop!
Dearest Becky, you show and put SO MUCH LOVE into your cooking and your presentation. It is a true joy to watch you from start to finish. I’m sure your guests was very impressed with the food and also your dining table.
Next time you make creme brulee you can take one of the ramekins out, pour your water in and then place the ramekin back in the roaster. It will give you a lot more space to work with.
The best way is to fill up the pan with water and put it on your oven when you turn it on. Then once to temperature, open the oven and place your ramekins into the water.
Becky I tried the pumpkin pasta, and OMG it is delicious! My husband said “you have to save this to make again!” It was a hit! The only thing for us, is I won’t be putting the salt in it, only in the water for the pasta. Thank you so much for sharing this recipe with all of us! It was so yummy!
When cooking pumpkin, if it seems a bit watery, you can evaporate as much of the excess liquid as you like pretty easily. Take a flat baking or roasting pan and spread the pumpkin evenly across the bottom of the pan. Using a spoon or spatula, make a well in the center of your pumpkin pulp. Place the pan in an oven, uncovsred, on very low heat. Periodically stir the pumpkin and renew the well in the center Eventually the excess liquid will evaporate, and when there is no liquid left in the well, your pumpkin will be a dense, fairly dry, puree. I have used this technique to mix filling for my holiday pies for decades and watery pies are a thing of the past. It works with any pumkin, it just takes a little time. The only problem to avoid is using too much heat. The liquid will naturally seep into the well and evaporate naturslly. Happy Holiday Season.
You can actually caramelize the pumpkin in a pot. Do it on medium-high. Just keep stirring it until it starts to turn a little brown and it is delicious. Especially in pies.
I kind of do this with homemade yogurt when I don't feel like straining for Greek yogurt 😁 - I put a divot off to the side and tilt it just a little and come back a little later to find whey collected in the divot. I usually do it a couple/few times.
I really liked how you kept the meal simple, a main, a side, a bread, before charcuterie board, and one yummy dessert. The main focus of the evening can be on the fellowship. Love it!
I remember having a 50th anniversary party for my parents,I had 50 people in our basement. I felt so happy to do it but glad when it was over with. Thank you for sharing this with us. Good job !
I just finished watching your video from yesterday! I’m not sure why, but I love watching grocery store hauls - so many things that I simply walk right by. My eyes have been opened to purchase some new things!
I love watching the video again at a later date (even a year or two) because I find I can pay more attention to the things I may have missed during the first watch. And let's face it, Becky is so interesting and entertaining.
Gotta pause the video and tell you that the way you put your salad together in the bowl to stick in the fridge for the following day BLEW MY MIND. I'm so used to waiting last minute to prep my salads and this is a game changer! Thank you so much!
My loved ones and friends really don’t care about what the house looks like! As long as there is love and good food, all is good. Fifty five years of good hosting! 🙏❤️ Happy Thanksgiving Becky, Josh and Baby! Enjoy.
My daughter and I took a French cooking class one time one time and we did a whole dinner. Was 6 couples and we did a crème brûlée. Was surprised at how easy. He said easy to do ahead and then pull and finish off just before serving. Chef said restaurants do it that way, they do not make them to order. Made so much more sense to me
With the foot mats/ rugs put one as you first step onto the concrete to wipe most of the dirt off then the second lower one at the door. I do this on all my doors it makes ppl do a double wipe less dirt tracked indoors
Or just take your shoes of when you come in the house, don’t understand why people where dirty shoes in the house, ik have slippers for people at my door and if they don’t want to take there shoes of things for over there shoes
You did a beautiful spread! I think the most important key to entertaining well is choosing menu items that you can either make ahead, as you did, or things that you can prep out into disposables (I save rotisserie chicken containers for this, lol) and only require day-of grilling or roasting type stuff. It’s great to have one or two really unique or stand out items. I’d say your spiced drink would fit that bill, but your entire menu and decorations are all pretty amazing. It looks very welcoming and warm & cozy. You did great! 😊
Hi Becky, if you’re looking for tablecloths you can customize your own by going to a fabric shop and choosing something you love and have it cut to your tables specific measurements. I have done this over here in Australia and my beautiful Mum has hemmed it for me ❤
Just finished watching your latest video, what fun it was seeing all your joy in your hard work for preparing a lovely event for friends. I loved you sniffing the carrots and cocktail mixture, your expression are priceless❤ . They bring me smiles. Thank you for sharing.
Becky, your spiced cranberry juice is halfway to being wassail! We love wassail and it is part of every Christmas season in our family. Equal parts apple juice and cranberry juice. Make up a little cheesecloth bag with cinnamon sticks, whole cloves, some allspice berries and a star anise. Put everything in a stock pot and add 1/2 cup sugar, a quart of water and some sliced oranges. Simmer over low heat. You know it’s done, when the spice bag and orange slices sink! Add a splash of rum to the cups for grownups.
Dear Becky, You did a wonderful job entertaining your friends.and made everything look so easy. The food looked delicious too. You are a wonderful calm girl. I love your shows so much. I watch all of them. Love ya pat
I wish I was one of Becky’s friends, and invited over for a dinner party. Everything she makes she makes with love it seems and those are the best meals ever.
The reason your banana squash smells like that is because it's green. Those should be 3 times that size. When they're ripe they are a very deep orange color and very sweet. I grow them every year.
Your parents must be very proud of you girl. Josh is so blessed to have you. Thanks a million for sharing your kitchen with us!! I've not seen a video this rich in recent years!!
Trust the banana pumpkin! It looks like yours was pretty under-ripe. Mine were super dark orange and had AMAZING flavor. Definitely put it on your “try again” list 😊
You can make double use of your vanilla bean pods, no need to throw them away. Rinse them off thoroughly to get rid of the cream, then dehydrate them and grind them and use them to add awesome vanilla flavour to dishes that normally use vanilla bean paste.
Add a star anise to your mulled juice, it really brings up the flavor. You can also make mulled cider or wine in a crock pot, just be sure to use it on low and to never let the wine boil, or you'll boil off the alcohol.
Tip for the cutting board to not move is to add a damp towel or paper towel under it. Helps with knife safety and also distracting on a video. For Brussel sprouts slicing them super thin on a mandolin would also be super quick and guarantee same thinness overall ❤
Becky, you gave me another memory and smile in this video, Thank You. My husband and I married in '91 your plastic wrap gave the memory. We did our own wedding. We purchased that same plastic wrap. What makes me smile and laugh is. I am still using that same box over 32 years later. I guess I bought enough for the wedding. And the Marriage.
Beat the egg whites to stiff peaks add vanilla a pinch of salt and 1/2 tsp cream of tartar. Put this mixture in a piping bag with a star tip, line a baking sheet with parchment paper and swirl this on the parchment to make meringue bowls (about the size of a one cup bowl) bake in a 300 degree preheated oven for 15 minutes then turn oven down to 250 and bake until the meringues are dry and crisp. When done, let it dry on a wire rack. You can use these bowls as a vessel for whatever you want to serve as a dessert, I like to mix blueberries raspberries and strawberries (cut to similar size of other berries) in a small pot with sugar a splash of lemon juice and a splash of vanilla, simmer until thickened then cool completely. Right before serving put one meringue bowl on a pretty saucer and put a small scoop vanilla pudding or ice cream in centre and top with the berry compote
@@dragonlady4080 I’m glad you like it, it’s so easy to make but makes a huge impression, I have added a few dashes of peppermint extract to the meringues and pale food colouring just for fun
When making your arrangements for your table sometimes it’s nice to put the colored glass stones in the jars or white ones or clear ones and it helps holes to hold the arrangement in place
Everything looks delicious and your flowers for the table are so pretty. I woukd suggest you choose a different green element for your arrangements. Eucalyptus is such a strong scent that it will interfere with the delicious scent of your food. The eucalyptus woukd be lovely in your living room. The same is true of scented candles.
A good idea for the nuts in your salad is to let your guest sprinkle over their salad in case anyone has a nut allergy like me. I can’t even eat it if someone cut something with the same knife as a nut or I’ll be sick (best case scenario) all night. It’s sooo hard to feel safe when eating anything I don’t make myself. Pumpkin seeds are my go to for crunch!
I know this video was a year ago but I have a tip for pouring pasta into a strainer in the sink. To avoid the hot steam coming up into your face, as the steam starts to rise, blow it toward the backsplash or window (not toward the strainer or back of the sink or it will come back into your face). This trick has saved my hands and face a lot of discomfort from hot steam!
There is a Pana cotta Hack: it is delish! 2 ingredients: 1 package of Jello (9g, any flavour ); 1 cup of greek yogurt. Make jello with one cup of boiling water. Cool to room temperature. Gently fold in greek yogurt. Pour into 6 ramekins and chill at least 2 hours. Serve with corresponding fresh fruit / fruit sauce.
Helpful tip for tablecloths, measure your table and add one foot on each side, or two feet to the total length and two feet to the total width. That will get you the perfect sized tablecloth. I suggest measuring with the leaf in since you usually put the leaf in when you use the tablecloths 💜
Oh, I LOVE your little bouquets!! So simple and elegant.🥰 Just a thought: couldn't you just leave your storm door open and set the rugs down whenever you have company over?
This looks a great dinner party to have I love the recipes. I think I will try the spiced cranberry juice. I just want to say thank you for all you have taught me over the last couple of month. I have 9 family members coming for Christmas dinner, I have all my meat in the freeze. I’ve prepared all my veg for the soup and for the main course, I have also cooked my mash potatoes and used a cookie scoop to make balls and have flash freezes them. Now all I have to think about is sticks for gravy and dessert. Thank you for inspiring this old dog to get organised x
I had so many parties back in the day before all of our children grew up and I did everything ahead of time that I could the day before that way you enjoy the day to celebrate with family and friends. I love your home, your love of cooking and cooking farm to table!! I hope that you had a wonderful time!!
Loved the video. Make an egg white scramblewith goat cheese and herbs. Put on an English muffin with either sausage or bacon. Wrap and freeze. Great way to use up egg whites.
Hello, everything looks wonderful! I rarely host a dinner party because of all the dietary restrictions, and dislikes and allergies becomes too much to try and get everyone a meal that they are going to like!
Hear you on that. My kids and I are allergic to casien and family dinners could be a nightmare. I've been clear about what we can and cannot eat, no fluid cows milk, no soft cheeses, but butter, heavy cream, and seriously aged cheeses in small quantities can be safe. A family dinner was filled with things that usually are absolutely not safe but we were told that they were made with non dairy alternatives. In my head that means didn't come from the udder of a cow, so nut or other plant based milk. No, it was made with mocha mix and other lactose free things. Most of these things have casien isolate, the protein that stops us breathing, as a main ingredient. We all were sick for days and industrial sized hives. My reactivity is high due to soy, latex, penicillin, and walnut sensitivities too, plus I have a partially paralyzed GI system so fiber is a serious consideration. 40 years of cooking with allergies and I'm really good at making stuff work for everyone but I bring food with me when I eat out because rarely can I eat most people's cooking.
I have found in reading labels they contain items that one would not even guess would not be good for some dietary restrictions! I cannot imagine what it must be like for you but i am so glad that you found a way to enjoy family gatherings. Maybe i should try that, bring your own. Thanks for the suggestion! @@tjeanvlogs9894
Wow i feel for you and your kids! Im actually lactose intolerant but it became an issue mostly after i left home for uni at 18. Im 38 now and my family (mostly) doesn't have a clue / wont educate themselves even a little bit. Half brother (55y) who lives in another country - no issues (his gf & my niece are awesome too). Mother (75y) & sister (36y) however need reminding/questioned & mostly not believed if evidence isnt available... I stay at my mothers for about a week over Xmas and do an online shop to be delivered there when I go to make sure i have alternatives!
If you enjoy this Friendsgiving you might enjoy last year as well - Part One th-cam.com/video/9HJpLCs4yR8/w-d-xo.html and Part Two th-cam.com/video/LbpOZl9PU1E/w-d-xo.html
I couldn't find the link to the vanilla beans... could you share please? And thank you!
I can’t find the link to the vanilla beans
Becky ! Where did the bun come from ! You look adorable ! ❤
I couldn’t find it either.
You missed the 2nd bean when you were tempering the eggs.
Couple of things. 1. Crème brûlée needs to go through a strainer before pouring into the ramekins. It gets rid of the foam from whisking and any possible scrambled bits of egg. 2. The easiest way to do the bath water is to fill up the pan with water first, put it in the oven and then turn the oven on. The water will be the right temp by the time you’re done with the custard and the oven is done preheating. You can place the ramekins in the hot water with the jar lifter with the pan already in the oven. That way it minimizes any possible accident of spilling the entire dessert and/or hot water.
❤
Great tips!
Bath water 😂 lol
Definitely right
Also. Dripping water on hot oven glass door is a sure way to break the glass. 😢😮
Hi Becky, I noticed you threw out the vanilla. All you have to do is give them a wash off and pop them into the oven while on on a tray to give them a short dry out and you can put them in sugar, making vanilla sugar out of them or cook them into something, like fruit. Cut the pods up, the continue to give off favour and the whole pod, even if the centre is scraped out is eatable so please don't just throw them out!
I know changing camera angles is a pain but I would have loved to see the chickens when you gave them the pumpkin scraps. I miss seeing your girls! I’m looking forward to the new chicken run that you told us about! It’ll give us a chance to see their antics again! 😂
People are really missing your girls they won't have long to wait if your plans work out for next year for the new chicken run. I love watching the dogs which are beautiful by the way I remember when I first found you you had a black dog but seemed to be getting old I can imagine he's not with us anymore but still in our hearts ❤️ as they all are and always will be.
Maybe if you would just take a couple of the ramekins out, then fill with water, and return the couple of ramekins, it would be easier (?)
Hi, Becky! This time of year I watch way too many TH-cam videos due to seasonal insomnia, and I just wanted to tell you that the way you start each video with “Hello Friend” always takes me by surprise with the authentic warm feeling it gives my heart. Thank you for being you!
This is a lively comment. Well said. That " Hello Friends" at the beginning always sets the mood for a great video. 😊 ETA: You have my sympathy on the seasonal insomnia. I sleep hit or miss all year, so I feel your pain. Thank goodness for naps. Lol Right?
Back to back days with doses of Becky s awesome aura! Please sign me up!
ALWAYS HELPS ME DESTRESS TO WATCH MS. BECKY!!
Your video always good i enjoy watching you. ❤
When making a hot punch or mulled wine, a good idea is to serve it from a slow cooker. It will keep it warm without burning it, and doesn't need watching, also makes the room smell lovely 😊
My sister did that with hot chocolate also!
Ooh, or use an instant pot on the warm setting! Thanks for the tip.
Did I miss the recipe for it?
Quick tip Becky, measure your table and the extension table with a tape measure then add 10-12 inches for overhang and when you go shopping look at the table cloth measurements. Once you do that, put it in the note section on your phone and you will always have it with you. I also put my lists on the note section on my phone as well.
My DH and I use a shared note and use the to do radio buttons for our shopping list. We can both add items and whoever is going to the store can use it.
I always forget tablecloth size. Especially my daughters. I write it down n keep in my wallet.
Great tip! Thank you, I'll definitely be doing this from now on. Absolutely brilliant!
I have started ordering my table clothes, runners, and placemats. The selection is ridiculous and the price beats the brick/mortar stores by far! Also, some of the Amazon stores I've ordered from you can customize by size and even have them monogrammed. Just a thought! Your table looked beautiful!! Loved the Mason jar arrangements, too!!
@@hdavis1291
When I’m asked what my guests can bring, I always tell them to bring a food container to rake home a meal for another day❤️
100% SAME!!! I don't always have fresh, to-go containers on hand and I hate giving away my canning jars! ;)
I save containers from cottage cheese, yogurt, etc. throughout the year so I can send people home with containers they don't need to return to me
If I went to Panda Express more often, I love the take-home bowls they use! nice tight tops. I could probably buy some, but getting it for free is always fun.
Such an awesome idea👍
Good idea!
Quick tip Becky: I put a folded hand towel under my cutting boards to keep them from swiveling on the counter when I am chopping. You’ll love it! 💖
If you have a glue gun you could put a splodge on the underside corners
We use a damp paper towel under the cutting board to keep it from moving. Just squeeze the water out a bit, unfold it and place under the board.
Yes, it needs to be a damp towl. ❤
Another handy hint is to form a damp kitchen towel into a circle around the base of the bowl to hold it still while beating.
I keep a square cut piece of shelf lining in my silverware drawer for putting under my cutting board. It works great for keeping the cutting board in place. So dangerous (and annoying) having the cutting board move while cutting onions, etc.!
Love how you pop your eyes open when you “taste test”!
You are my husband's hero. I started watching because you are straight forward in the kitchen. You don't try to get fancy, it's food people actually can cook and eat. I love the make ahead, like most people there are days I just can't cook. He started watching with me and fell in love with your demeanor on film and how hard you work and the food. We try to keep up with what is going on in the world, thank you for being a positive force in the world.
Another thing I learned from a chef is when measuring liquids, use a glass measuring cup. The metal ones are used for measuring dry ingredients.
You can use the dry cups for liquid. You cannot use the liquid for dry ingredients. You just need to make sure you fill it level full.
You can freeze dry your egg whites for when you need meringue later. It works great.
I did not know you could do that! What great idea!
Yes, I freeze mine in either muffin tins or in ice cube trays, put all in a ziplock or (if I feel like it) into food sealer vacumn bags.
Thank you!!! @@bridgetwilkins312
Pavlova - the ultimate dessert!! Don’t forget the passion fruit 🎉
Or, to coat pecans when making spiced nuts for the holidays.
Thank you for keeping your videos informative, simple and interesting. I LOVE, LOVE, LOVE that you don't add any music to your videos, too. If you're ever wanting more charcuterie boards, Home Goods sells beautiful boards in many sizes and they're soooo affordable. It was encouraging and inspiring to see that you were able to harvest and use your eucalyptus and flowers from your own garden for your party so late in the season; they turned out really pretty. Glad you're party was fun!
You’re doing a wonderful job Becky. As a new mom and a wife… you are a inspirational person ..growing a garden and cooking food. You are amazing. I love how you show us real life. Thank you for inspiring and teaching us.
Very blessed to have such a 🏡
Years ago I had pumpkin pizza at a Pub in Portsmouth NH. It was amazing. It was a whole wheat crust with sesame seeds around the edges. The pumpkin puree was savory, lots of garlic in the puree. Topped with caramelized onions and gruyere cheese. So delicious! Your party foods looked amazing!
Yummy!❤ I've had it too! Love NH. Miss home today
That all looks wonderful!! 😋
One comment, as a guest I really appreciate having a knife fork and spoon no matter what the menu. The knife can be used opposite the fork to keep things from sliding around the plate, and to cut anything I want smaller. The spoon is helpful in getting up all the sauce!
What I didn't understand was, if the fork on the table was for dessert, what were you going to eat the pumpkin pasta with?
I watched this video many months later now, but thoroughly enjoyed it and watched the whole thing while I was cleaning the kitchen and doing things around the house. Love all of your videos! You're such a gift!
See see❤
Measure your table Becky and keep the measurements in your phone in the notes section, then when you need to buy another tablecloth you will know the exact measurements you need.
With the eggwhites you could make a second desert, a pavlova. It would make a great centerpiece for your festive table.
Yes. Nigella has a great recipe
Love pavlova ❤
Lorraine Pascal has a really great one! Even easier than Nigella Lawson's. I'm a big lover of the British cooking ladies!! 🎉
Or meringues or an angel food cake for another day- they freeze.
Hi guys as I mentioned (a bazillion times before) egg whites freeze perfectly with no additions....but if I had the oven on at 325F to make creme brulait I would whip up the whites to make a pavlova to cook on another rack and have that the day before the party....hehehe hugs to all from Mexico Jim
I might have a crack (pun intended) at that the next time I make a pav, a most delishlish use for the yoke. Yum
Hey you guys?… 134thousand views and only 21k likes! C’mon hit that like button! This lady is fantastic!
@@zengirl43thank you for the reminder! I watch most all of her videos and forget to hit the like button!
I don't know if I will ever plant anything but Bolero carrots again. Your reaction was the same as mine when I pulled my first carrot this fall! I used the pelleted seed and it was so easy to sow them, and I didn't need to thin! They were beautiful! So satisfying when you get such a beautiful crop!
Once again, thank you to Becky and everyone watching! So many great ideas in the comments!
You are a gem. Your love of cooking and the sincere pleasure you get out of pleasing people with your cooking skills is refreshing. 😊
Dearest Becky, you show and put SO MUCH LOVE into your cooking and your presentation. It is a true joy to watch you from start to finish. I’m sure your guests was very impressed with the food and also your dining table.
I love how your eyes sparkle when you taste the food. When you really like something your eyes widen and reflect how much you like it
Next time you make creme brulee you can take one of the ramekins out, pour your water in and then place the ramekin back in the roaster. It will give you a lot more space to work with.
Yeh a bit like watering your seed trays.
The best way is to fill up the pan with water and put it on your oven when you turn it on. Then once to temperature, open the oven and place your ramekins into the water.
@@63dkw Great idea!
Becky I tried the pumpkin pasta, and OMG it is delicious! My husband said “you have to save this to make again!” It was a hit! The only thing for us, is I won’t be putting the salt in it, only in the water for the pasta. Thank you so much for sharing this recipe with all of us! It was so yummy!
Everyone processing of vegetables is different, but why cut off so much off of the end of the brussel sprout? That's losing quite a bit overall.
I also just have to add when your eyes popped when you taste a good pepper or something very tasty is just the best! Love it!
When cooking pumpkin, if it seems a bit watery, you can evaporate as much of the excess liquid as you like pretty easily. Take a flat baking or roasting pan and spread the pumpkin evenly across the bottom of the pan. Using a spoon or spatula, make a well in the center of your pumpkin pulp. Place the pan in an oven, uncovsred, on very low heat. Periodically stir the pumpkin and renew the well in the center Eventually the excess liquid will evaporate, and when there is no liquid left in the well, your pumpkin will be a dense, fairly dry, puree. I have used this technique to mix filling for my holiday pies for decades and watery pies are a thing of the past. It works with any pumkin, it just takes a little time. The only problem to avoid is using too much heat. The liquid will naturally seep into the well and evaporate naturslly. Happy Holiday Season.
You can actually caramelize the pumpkin in a pot. Do it on medium-high. Just keep stirring it until it starts to turn a little brown and it is delicious. Especially in pies.
That’s such a great tip. Thank you! I think I am going to roast that leftover pumpkin that we didn’t carve for Halloween now that I have your tip.
@@Brandi_the_Bakerthat sounds delicious
I kind of do this with homemade yogurt when I don't feel like straining for Greek yogurt 😁 - I put a divot off to the side and tilt it just a little and come back a little later to find whey collected in the divot. I usually do it a couple/few times.
I really liked how you kept the meal simple, a main, a side, a bread, before charcuterie board, and one yummy dessert. The main focus of the evening can be on the fellowship. Love it!
Hi Becky! I particularly like the quirky oops' that you make during your process. 🤎It's real, relatable, super cute and funny!🐱
Just an FYI placing hot dishes from the oven onto the cold granite counter tops can cause them to shatter or crack. Happened to several people I know.
I remember having a 50th anniversary party for my parents,I had 50 people in our basement. I felt so happy to do it but glad when it was over with. Thank you for sharing this with us. Good job !
I just finished watching your video from yesterday! I’m not sure why, but I love watching grocery store hauls - so many things that I simply walk right by. My eyes have been opened to purchase some new things!
I love watching the video again at a later date (even a year or two) because I find I can pay more attention to the things I may have missed during the first watch. And let's face it, Becky is so interesting and entertaining.
Becky, Your expressions while tasting your food is just too cute. Makes me smile!
Listening to you is so calming.
You’re the Bob Ross of food 🍲♥️
I’ve been binging your videos and I’m pumped to try your recipes.
Always enjoy seeing a new video. I love that you have both friends and family get togethers, and bring us along on the ride.
I enjoy watching you in your kitchen. You have a wonderful sense of humor while cooking and being yourself.
Yay!!! Becky I love your friendsgiving videos. They are so much fun!! I love cooking for friends!!!
Tip=Always give flowers & greens a fresh cut just before water/water change so they’ll drink & stay hydrated(florist/horticulturist)
Becky you are a superwoman , loved seeing everything come together so smoothly and enjoyed all the recipes.
I love the table without the tablecloth much better! It's always so nice to see a little of the wood.
Extra egg whites: make small meringues - they keep / freeze very well and make easy desserts! E.g. individual pavlovas
You're so funny - you look like a little bunny rabbit nibbling on the carrot with your fast little chews. Too cute.
Gotta pause the video and tell you that the way you put your salad together in the bowl to stick in the fridge for the following day BLEW MY MIND. I'm so used to waiting last minute to prep my salads and this is a game changer! Thank you so much!
A crème brulée tip from Belgium: my mother did 1 teaspoon of cornstarch in the mixture, so you don’t have the risk of a watery bottom
Nobody likes a watery bottom 😮
You can make paklova with the egg white and strawberries is delicious 25:27
If you make creme brulee again, use your canning jar lifter to get them out of the hot water 😊
I vote for the “Welcome Friends” mat….you always open your videos welcoming your “Friends”!
My loved ones and friends really don’t care about what the house looks like! As long as there is love and good food, all is good. Fifty five years of good hosting! 🙏❤️ Happy Thanksgiving Becky, Josh and Baby! Enjoy.
My daughter and I took a French cooking class one time one time and we did a whole dinner. Was 6 couples and we did a crème brûlée. Was surprised at how easy. He said easy to do ahead and then pull and finish off just before serving. Chef said restaurants do it that way, they do not make them to order. Made so much more sense to me
I LOVED the eucalyptus and white Cosmos together. Perfectly simple and simply perfect.
We were taught as Mexicans to use a warm lightly damp cloth when making tortillas. Both when covering the massa and the finished product
Oh gosh! The flowers just made the whole look come together! Lovely.
?? was this filmed few weeks ago? Your raised gardens are still full and beautiful.
Yup, September
Cutlery etiquette for pasta is a fork and spoon. What about a lemon meringue pie with the egg whites.
You could put that one rug infront of your setting area on your front porch.
Loved hearing the puck story on three rivers homestead and I smile as I hear you call them garlic pucks !!
With the foot mats/ rugs put one as you first step onto the concrete to wipe most of the dirt off then the second lower one at the door. I do this on all my doors it makes ppl do a double wipe less dirt tracked indoors
Or just take your shoes of when you come in the house, don’t understand why people where dirty shoes in the house, ik have slippers for people at my door and if they don’t want to take there shoes of things for over there shoes
You did a beautiful spread! I think the most important key to entertaining well is choosing menu items that you can either make ahead, as you did, or things that you can prep out into disposables (I save rotisserie chicken containers for this, lol) and only require day-of grilling or roasting type stuff. It’s great to have one or two really unique or stand out items. I’d say your spiced drink would fit that bill, but your entire menu and decorations are all pretty amazing. It looks very welcoming and warm & cozy. You did great! 😊
Hi Becky, if you’re looking for tablecloths you can customize your own by going to a fabric shop and choosing something you love and have it cut to your tables specific measurements. I have done this over here in Australia and my beautiful Mum has hemmed it for me ❤
Just finished watching your latest video, what fun it was seeing all your joy in your hard work for preparing a lovely event for friends. I loved you sniffing the carrots and cocktail mixture, your expression are priceless❤ . They bring me smiles. Thank you for sharing.
Becky, your spiced cranberry juice is halfway to being wassail! We love wassail and it is part of every Christmas season in our family. Equal parts apple juice and cranberry juice. Make up a little cheesecloth bag with cinnamon sticks, whole cloves, some allspice berries and a star anise. Put everything in a stock pot and add 1/2 cup sugar, a quart of water and some sliced oranges. Simmer over low heat. You know it’s done, when the spice bag and orange slices sink! Add a splash of rum to the cups for grownups.
This is so good when it's chilly outside!
Dear Becky,
You did a wonderful job entertaining your friends.and made everything look so easy. The food looked delicious too. You are a wonderful calm girl. I love your shows so much. I watch all of them. Love ya pat
I wish I was one of Becky’s friends, and invited over for a dinner party. Everything she makes she makes with love it seems and those are the best meals ever.
The reason your banana squash smells like that is because it's green. Those should be 3 times that size. When they're ripe they are a very deep orange color and very sweet. I grow them every year.
ha life is so much easier when u know someone who has already done something well
Your parents must be very proud of you girl.
Josh is so blessed to have you.
Thanks a million for sharing your kitchen with us!!
I've not seen a video this rich in recent years!!
Trust the banana pumpkin! It looks like yours was pretty under-ripe. Mine were super dark orange and had AMAZING flavor. Definitely put it on your “try again” list 😊
Yes! I hope she gives it another go. They can get really big too - could be a good producer for her.
I agree, I have grown these before and they get quite big. I do not think it was fully ripe. Besides it is a squash not a pumpkin
Your eyes become so bright and lively when you taste your delicious food that I can almost taste it myself!
"I don't have any pumpkin seeds on hand..." she says as she gives them to the chickens ;-) hehe
You can make double use of your vanilla bean pods, no need to throw them away. Rinse them off thoroughly to get rid of the cream, then dehydrate them and grind them and use them to add awesome vanilla flavour to dishes that normally use vanilla bean paste.
Add a star anise to your mulled juice, it really brings up the flavor. You can also make mulled cider or wine in a crock pot, just be sure to use it on low and to never let the wine boil, or you'll boil off the alcohol.
26:22 The secret vanilla bean makes a flash appearance 😂
I knew I saw you put 2 in there!
I am finding out I prefer Mexican vanilla. I made sheet pan a pancake for my friend and used for the first time it was great
You made it look easy Becky. Very smart to prepare as much as possible the day before so you can enjoy your party and not stress.
Tip for the cutting board to not move is to add a damp towel or paper towel under it. Helps with knife safety and also distracting on a video. For Brussel sprouts slicing them super thin on a mandolin would also be super quick and guarantee same thinness overall ❤
Or shave in the food processor, with the slicing blade
Becky, you gave me another memory and smile in this video, Thank You. My husband and I married in '91 your plastic wrap gave the memory. We did our own wedding. We purchased that same plastic wrap. What makes me smile and laugh is. I am still using that same box over 32 years later. I guess I bought enough for the wedding. And the Marriage.
Beat the egg whites to stiff peaks add vanilla a pinch of salt and 1/2 tsp cream of tartar. Put this mixture in a piping bag with a star tip, line a baking sheet with parchment paper and swirl this on the parchment to make meringue bowls (about the size of a one cup bowl) bake in a 300 degree preheated oven for 15 minutes then turn oven down to 250 and bake until the meringues are dry and crisp. When done, let it dry on a wire rack. You can use these bowls as a vessel for whatever you want to serve as a dessert, I like to mix blueberries raspberries and strawberries (cut to similar size of other berries) in a small pot with sugar a splash of lemon juice and a splash of vanilla, simmer until thickened then cool completely. Right before serving put one meringue bowl on a pretty saucer and put a small scoop vanilla pudding or ice cream in centre and top with the berry compote
Mmmm! That sounds freaking awesome! Thanks for this. I'm taking a picture and am going to do this.
@@dragonlady4080 I’m glad you like it, it’s so easy to make but makes a huge impression, I have added a few dashes of peppermint extract to the meringues and pale food colouring just for fun
When making your arrangements for your table sometimes it’s nice to put the colored glass stones in the jars or white ones or clear ones and it helps holes to hold the arrangement in place
Maybe use your canning jar lifter next time you use your ramekins.
Everything looks delicious and your flowers for the table are so pretty. I woukd suggest you choose a different green element for your arrangements. Eucalyptus is such a strong scent that it will interfere with the delicious scent of your food. The eucalyptus woukd be lovely in your living room. The same is true of scented candles.
A good idea for the nuts in your salad is to let your guest sprinkle over their salad in case anyone has a nut allergy like me. I can’t even eat it if someone cut something with the same knife as a nut or I’ll be sick (best case scenario) all night. It’s sooo hard to feel safe when eating anything I don’t make myself. Pumpkin seeds are my go to for crunch!
I know this video was a year ago but I have a tip for pouring pasta into a strainer in the sink. To avoid the hot steam coming up into your face, as the steam starts to rise, blow it toward the backsplash or window (not toward the strainer or back of the sink or it will come back into your face). This trick has saved my hands and face a lot of discomfort from hot steam!
There is a Pana cotta Hack: it is delish! 2 ingredients: 1 package of Jello (9g, any flavour ); 1 cup of greek yogurt. Make jello with one cup of boiling water. Cool to room temperature. Gently fold in greek yogurt. Pour into 6 ramekins and chill at least 2 hours. Serve with corresponding fresh fruit / fruit sauce.
Sounds interesting thanks!
Helpful tip for tablecloths, measure your table and add one foot on each side, or two feet to the total length and two feet to the total width. That will get you the perfect sized tablecloth. I suggest measuring with the leaf in since you usually put the leaf in when you use the tablecloths 💜
Oh, I LOVE your little bouquets!! So simple and elegant.🥰 Just a thought: couldn't you just leave your storm door open and set the rugs down whenever you have company over?
Love your table it looks fantastic with your decorations, flowers are gorgeous. Well done Becky.
You can use mineral oil to oil up your wood cutting boards. It makes them look like new and conditions them beautifully.
The reset table was a better choice. Looks absolutely fab 🇮🇪
I didn’t see the vanilla in the description can u please comment the link the beans u used look so good
Oops sorry amzn.to/47Bw1Vc
I would love the cocktail recipe if possible!! I loved the table setting with your fresh flowers!
You can make your own pumpkin seeds from the ones you scooped out! They're easy and delicious!
@@cajbafshe said that she thought pumpkin seeds would be really good in the salad, but that she didn't have any on hand.
The comments section of all your videos are the best out of any content creator I have come across. What a supportive and helpful community! ❤
This looks a great dinner party to have I love the recipes. I think I will try the spiced cranberry juice. I just want to say thank you for all you have taught me over the last couple of month. I have 9 family members coming for Christmas dinner, I have all my meat in the freeze. I’ve prepared all my veg for the soup and for the main course, I have also cooked my mash potatoes and used a cookie scoop to make balls and have flash freezes them. Now all I have to think about is sticks for gravy and dessert. Thank you for inspiring this old dog to get organised x
I had so many parties back in the day before all of our children grew up and I did everything ahead of time that I could the day before that way you enjoy the day to celebrate with family and friends. I love your home, your love of cooking and cooking farm to table!! I hope that you had a wonderful time!!
Loved the video. Make an egg white scramblewith goat cheese and herbs. Put on an English muffin with either sausage or bacon. Wrap and freeze. Great way to use up egg whites.
Everything looks delicious and the decorations and table look beautiful!
Hello, everything looks wonderful! I rarely host a dinner party because of all the dietary restrictions, and dislikes and allergies becomes too much to try and get everyone a meal that they are going to like!
Hear you on that. My kids and I are allergic to casien and family dinners could be a nightmare. I've been clear about what we can and cannot eat, no fluid cows milk, no soft cheeses, but butter, heavy cream, and seriously aged cheeses in small quantities can be safe.
A family dinner was filled with things that usually are absolutely not safe but we were told that they were made with non dairy alternatives. In my head that means didn't come from the udder of a cow, so nut or other plant based milk.
No, it was made with mocha mix and other lactose free things. Most of these things have casien isolate, the protein that stops us breathing, as a main ingredient. We all were sick for days and industrial sized hives.
My reactivity is high due to soy, latex, penicillin, and walnut sensitivities too, plus I have a partially paralyzed GI system so fiber is a serious consideration.
40 years of cooking with allergies and I'm really good at making stuff work for everyone but I bring food with me when I eat out because rarely can I eat most people's cooking.
I have found in reading labels they contain items that one would not even guess would not be good for some dietary restrictions! I cannot imagine what it must be like for you but i am so glad that you found a way to enjoy family gatherings. Maybe i should try that, bring your own. Thanks for the suggestion!
@@tjeanvlogs9894
that's what they invented pot lucks for. ur sure to have SOMETHING u like if u make it urself.
Wow i feel for you and your kids! Im actually lactose intolerant but it became an issue mostly after i left home for uni at 18. Im 38 now and my family (mostly) doesn't have a clue / wont educate themselves even a little bit. Half brother (55y) who lives in another country - no issues (his gf & my niece are awesome too). Mother (75y) & sister (36y) however need reminding/questioned & mostly not believed if evidence isnt available... I stay at my mothers for about a week over Xmas and do an online shop to be delivered there when I go to make sure i have alternatives!
Have a pot luck dinner party! That way everyone has something that works for them 😊