How to use this Page

Volume three in the wonderful Nuggies series, A Very Scary Pumpkin, finds Chomper and Coco—the dogs known as the Nuggies—moving into a new home.

What started as a simple festival celebrating the year’s bountiful harvest has turned into an archetypal American holiday, with grand dinners featuring savory and sweet dishes alike. Thanksgiving foods have changed over the years, but there are still some iconic favorites that have withstood time. Hover over each food below in this interactive image and find out more about their role in this day of feasting:

What are your favorite Thanksgiving dishes? Let us know in the comments below!

The post A look at Thanksgiving favorites appeared first on OUPblog.

        

Related Stories

• A map of the world’s cuisine
• Nine types of meat you may have never tried
• What’s your gut feeling?

 

Worked on some fun sketches all week and I can’t wait to share the finals with you!

The hubby and I took a quick trip to Vegas last week. Although it was mostly a business trip rather than a pleasure trip, we managed to squeeze in a little bit of fun in between our chaotic schedules.
I’ve never been to Vegas in the fall..I hadn’t realized how enchanting this place can be. If you get a chance to go this fall I highly recommend it. The weather seems great this time of the year.

This is pretty much what I saw all of last week..I’m not complaining!!

HAPPY MONDAY!

It’s been a while since I updated! Time to do so, and I’ll begin with a Halloween piece I worked on recently. The main piece and closeups are below. I can always add and tweak, but there is a time to call an illustration “Done!” Happy Halloween, everyone!

Inky was such a scaredy cat!

Micron Brush Pen Black & Graphite pencil

#inktober #inktober2014

Hand painted Pumpkin wine glasses/ candle holders
Now taking orders!!
Buy one for $35 or a set of three like this for $75

It’s November 1st, y’all!

Time to put Halloween away and focus on the upcoming holidays along with… drumroll please… PiBoIdMo and SkADaMo and any other creative challenge November seems to be dripping with lately.

Looks like we have a fair amount of masochists joining us this year. I’ve posted links to all the participants (who have left links in the comments here). If I’ve missed anyone or your link is not working or any other proof of my heinous lack of organizational skills, please let me know and I’ll do my best to fix it.

So let’s kick those moldering pumpkins out of the way, roll up our sleeves and get cracking!

For SkADaMo info please go here.

SkADaMo 2013 PARTICIPANTS

Kelli Thrasher

Laura Franke Parkhurst

Laura Zarrin

Janet McDonnell

Joanne Roberts

jacquesartandbooks

Leah Danczyk

Kathryn Ault Noble

Heather Soodak

julie rowan zoch

wendymyersart

Jacqui

Kevin Parks

Apple N Pear

Leanne Franson

Karen Lee

Heather

Adrienne May

Kathy Moncrief

Jessie Sima

Alison Kipnis Hertz

Autumn

Gracie

Yvonne Mes

Louann Brown

Cecilia Clark

Susanna

Love.Ewe

theartofpuro

Mike R Baker

Jenn DesAutels

Bangers and Mash Design

Bobbie Dacus

Sarah Pecorino

Laura Rackham

BRJacobs Illustration

Felicia Lilley

Nessa Dee

Luda Kiperberg

Maria Koch

Daniela Weil

Mary Flynn

Drew N Bialko

Roberta Baird 

June Goulding

I don’t know about you, but this is my absolute favorite time of year.  The weather is getting cooler, football is on t.v.  and soon leaves will be falling off the trees.  We have Halloween, Thanksgiving and then the Christmas season to look forward to.  This is my favorite time of year.  I love seeing the pumpkins already in the produce departments and knowing that soon I’ll be able to decorate my home for the upcoming holiday season.

In gearing up for fall I found this great children’s book, You Are My Pumpkin, and it is FREE through 9/13/13.  A beautifully illustrated bedtime story to tell your own little pumpkins you love them. Also, a fun way to get children excited for Halloween with adorable characters, colorful scenes and a sweet story.

Make sure to pick up your copy today while this fall freebie lasts!

Happy Halloween! It’s officially soup and pumpkin season—so, pumpkin soup.

I don’t know about you, but on the whole, I’m way more into savory pumpkin dishes than sweet. The natural sweetness of the pumpkin is just begging for a little sour/ hot/ salty complement.

Here’s a little riff on a Williams-Sonoma recipe (theirs is Butternut Squash and Roasted Garlic Puree from the Soup book):

Pumpkin Soup with Chipotle

1 Hokkaido pumpkin (also called Red Kuri or Baby Red Hubbard squash)—you could probably use any similar winter squash, but I’m partial to these

5 or 6 garlic cloves

a few tablespoons olive oil

1/4 cup water

2 onions, chopped

5 cups broth (chicken or veggie)

Salt and pepper

Chipotle with adobo sauce (canned, located with Mexican grocery items)

Lime

First, preheat your oven to 350. Peel the pumpkin and cut into quarters or sixths. Scoop out the squishy middle and the seeds.

On a cookie sheet or roasting pan, brush the pumpkin and garlic cloves with oil, then pour in the water. Roast until soft and golden, 35 plus minutes, until soft and golden.

Meanwhile, saute onions until softened. If you have a stick blender (a soupmaker’s very best friend), combine the onions, pumpkin, and garlic all in your soup pot with the broth. Blend. If you don’t have a stick blender, get one. You’ll love it. In the meantime, use part of the broth to blend up the veggies in your blender, a batch at a time. Then combine with all the broth in the soup pot.

Season with salt and pepper to taste. In individual bowls, garnish with a little teaspoon or so chipotle/ adobo sauce, according to your taste. I never use a full can at once, so I usually freeze the rest of the can to have on hand in the freezer. Love me some chipotle. Squeeze a little lime on top. Yum.

If you have non-spice-loving eaters at your table, just leave the chipotle out. Not that you needed me to tell you that.

Last year at our school’s pumpkin fest, someone made some fantabulous curry pumpkin soup (sounds weird, tastes great) but I never figured out who made it or what recipe they used. ISHR friends, anyone know the whereabouts of said chef or recipe? Or do you have a curried pumpkin recipe? I’d love to try it.

What are you dressing up as? I had hoped to be Effie Trinket from The Hunger Games but realized I just didn’t have the time to devote to making a costume. After all, my little witch and my little green ninja have to come first in the Halloween department. Maybe I’ll have a moment to paint my face, though.

Here’s hoping you have power and water. My prayers go out to those of you who don’t, and I hope all will soon be restored.

Also, in other news, if you live in the Charlotte area, our local chapter of the WNBA (no, it’s not basketball, it’s Women’s National Book Association) is a great place to meet people who love books. We’ve got writers, booksellers, editors, agents, and booklovers of all kinds. Our next meeting is a cookbook event called “A Toast to Cookbooks” at Total Wine on Monday November 12. Details about the event and our organization here. Our last event, a multi-author dinner called Bibliofeast, was way, way fun.

Good night, and enjoy your treats, everyone!

Wow, check out the amazing kidlit-focused pumpkin carved by children's book author/illustrator David LaRochelle:

From David:

"Chronicle Books held a promotion in conjuncture with my new book "It's a Tiger!" The winning bookstore won a custom designed pumpkin carved by me. Here is the pumpkin I carved today for Riverwalk Books in Chelan, Washington."

See a video of David carving pumpkins:

Pro-Pumpkiner from Ben Garvin on Vimeo.

OUP’s Online Marketing Manager Stephanie Porter reflects on the beers to accompany her Thanksgiving meal.

Thanksgiving is all about tradition, and if you are like my family, your dinner will probably be served with wine. But having recently spent some time with The Oxford Companion to Beer and its Editor-in-Chief Garrett Oliver, I am thinking about adding a little twist to the end of the meal.

“Dessert, often thought of as the province of sweet wine, is actually usually better with beer. The maxim in wine—that the wine must be at least as sweet as the dessert—does not hold force with beer. In fact, it is the relief of sweetness from the palate that is the key to success. After a few forkfuls, the palate is overwhelmed by the sugar in most desserts. That is one reason why coffee often seems so pleasant with dessert; it is not nearly as sweet as the dessert.”

So after the turkey has been carved, eaten, and relocated to the fridge for tomorrow’s sandwiches, I will be breaking out a few choice beers to serve alongside my cousin’s famous French silk pie. Here are a few easy suggestions for incorporating a delicious brew into your Thanksgiving dinner. According to The New Republic reviewer Alexander Nazaryan, it might be almost as American as apple pie.

Pour a coffee flavored stout with your pecan pie:

Not to suggest that you have to forgo the coffee altogether, but my mouth starts to water just thinking about this pairing.

“Bigger beers with some caramel or roasted character tend to do best. With a chocolate tart, for example, we can pair a coffeeish, chocolaty imperial stout. In this pairing, we have both contrast and harmony—the
roasted malts match the chocolate, whereas the beer cleanses the palate of sweetness; the dessert can come back tasting fresh.”

I would aim for something with rich flavor, but that isn’t too heavy. I might go for two of my all-time favorite beers, Full Sail Session Black or Köstritzer Schwarzbier. But any of the beers listed in this link—Great Brewer’s Beers with a coffee flare—(or in your grocer’s isle) could have a similarly great effect.

Swap a Pumpkin Ale for your Pumpkin Pie:

As full as I am after a big meal, it just wouldn’t feel like Thanksgiving without a little something sweet to finish it all off. And since pumpkin ale is an American original, it seems even more fitting.

“As a general rule, pumpkin ale has an orange to amber color, a biscuit-like malt aroma, and a warming pumpkin aroma. Modern pumpkin ales are almost always made with “pumpkin pie spices,” which usually include cinnamon, nutmeg, allspice, and sometimes vanilla and ginger. The finish tends to be dry because of many fermentable sugars derived from the pumpkin.”

Pumpkin ale has seems like it has secured its place in bars and bottles across the country, so you should have no trouble picking up this new classic. I love the light flavor of Brooklyn’ Brewery’s Post Road Pumpkin Ale, but as this would be in lieu of pumpkin pie, I might go for something with even more pie-like goodness like Dogfish Head’s Punkin Ale. Check out Draft Magazine’s Pumpkin picks, too.

Pour a rich barrel-aged beer over vanilla ice cream:

This pairing is all about pleasant contrast. Concurrent with the flavor of the wood itself may be the flavor of whatever beverage the barrel h

Here are the finished versions of my kitten spots. As you can see, my intention at the time of developing these years ago was to have a different image for each season that I could use on letterheads, etc. in conjunction with the current season:
On an aside - well, I followed my own advice from my last post and went to see Paul Zelinsky speak at the Allen Public Library last weekend and he was just great. He showed us all about the construction of pop-up books and the amazingly complicated paper engineering involved. Additionally, the people at Storyopolis Entertainment ran a raffle wherein to my disbelief and amazement I won a very limited edition print of an image from Tony DiTerlizzi's The Spider and the Fly!

I am one of those people who never wins anything, so I was and still am so excited that apparently I had to blog about it! So the lesson for any local Dallas children's book aficionados is to go support these presentations - even if there aren't any future give-aways, you might get a chance to see the moving innards of a pop-up book or some such and how cool is that?!

genevieve's fairy...ALL DONE!:)

this is FOR SALE AS A REPRODUCTION in my etsy shop here...
http://www.etsy.com/listing/81730012/autumn-fairy-and-pumpkin-with-optional the name of your little girl can be added at no extra charge. please see listing for more details.

i attached a sweet chocolate brown satin ribbon to finish it off and now it's all ready to be delivered and hung in genevieve's nursery. and wow, that was A LOT of "e's" that i painted in that name;) whew...

AS ALWAYS, CUSTOM ORDERS ARE ALWAYS WELCOME! PLEASE CONTACT ME IF YOU ARE INTERESTED!

http://nicolesnurseryart.blogspot.com/2011/09/todays-buzz_12.html
to see my latest "masterpiece" in progress...;)