This post is long overdue, but with the rest of the December holidays upon us I decided to show what we had for our Thanksgiving dinner in Napa Valley. The easy option would’ve been to dine at the resort we stayed at, but since I had an itch to cook, we prepped all the foods at home, stored in oven-safe glass storage containers and then warmed them up at our suite’s kitchen. Silverado Resort, which is our favorite, has full kitchens in their suites, so getting ready for dinner was quick and painless.
We even played a round of golf right before the sun going down. Then we had a little adventure when being the only people at the course at that late hour we got lost coming back. It was so dark (the course nor the cart had lights), freezing and our golf cart was running out of gas, and we had no idea how to get back to where we started from. We drove around and around and then finally saw the lights of the main building. Whew. Made it back alive.
Back at the room we turned on the fireplace and poured some healthier cocktails made from cranberry kombucha, pomegranate-persimmon juice and a little bit of vodka.
For dessert we enjoyed apple pie from Whole Foods that required just a quick 20-minutes in the oven and was ready to be devoured.
To get the morning started off on the right note I prepared and brought some extra pomegranate-persimmon juice, lemon-lavender-activated charcoal lemonade and a homemade green smoothie. Say what?! Winning!
And of course, there was some leftovers for late breakfast to keep us satisfied for the ride back home to San Francisco.