We had a lovely Thanksgiving. The spread wasn't as big as I originally planned. I made gluten-free pumpkin bread, which was very crumbly. We also had gado-gado, rice noodles, Brussels sprouts (the only thing that didn't turn out all that well; they needed to be roasted a bit longer and at a higher temperature), broccoli, a shepherd's pie, and Alison brought a ham roast for the omnivores (truthfully, it did NOT look tempting; she didn't like it very much).
Learning point for gluten-free cooking: When baking using gluten-free flour, you need more moisture in the mixture. Now one suggestion is upping the oil, but that is way too much fat. As it is, the recipe for the pumpkin bread called for an entire CUP of vegetable oil. Perhaps sub applesauce or something like that?
Later in the day, Alison's Aunt Susan Spillane came to visit; I had not seen her in a number of years, and it was wonderful to catch up and take some pictures with the family. My kids are growing up.