hosting thanksgiving in the backyard

We got really lucky with the weather this Thanksgiving. We were hosting 12 people so we knew our best bet would be to host outside- there is ample space out there. The weather doesn't always cooperate with outside events, but this time it did!

We spent a good amount of time and thought on how to set the table and what to use. We wanted it to look festive, but definitely didn't want to have turkeys printed on our table runner. One of our guests sent us the big floral arrangement from Farm Girl Flowers the day before Thanksgiving, so naturally we used it as decor.
We used copper strand lights to make the table setting seem a little more magical.
TIP: When hosting a large group of people, find some pretty disposable plates. It way easier than using real plates that you'll have to clean later AND it's way cheaper than buying a bunch of expensive plates. Also, cloth napkins are a really great way to add color and dress up your plates. Our cloth napkins and table runner all came from World Market.
We also used plastic utensils that were metallic gold. They look really fancy, but again, you can just throw them away. Amazing. Anyway, just wanted to share some photos of our decor. We dined with some family, some friends and some family of friends and it was a really good time. And we ate a lot, of course!

xo, Savannah

photos by Kailee Ramirez and Hey Wanderer

recipe: coconut veggie soup

Around here we are OBSESSED with soups. They are easy, quick and really hard to mess up. I probably have already stressed our love for soups in another recipe post somewhere on here, as this feels pretty familiar. Basically, if you don't eat soups regularly, you are doing something wrong.You could literally just throw a bunch of cans of stuff into some chicken broth (which is kind of how this recipe happened), season it and eat it. It's probably going to taste brilliant no matter what you do. And this soup definitely tastes good, so you should make it.
We've also been cutting back on meat in the house. Mostly because it's too much work to make sure it is frozen when you aren't going to use it in time and then you have to remember to thaw it if you are going to use it, and then there is the fact that dealing with raw meat is kind of weird and gross. Casey is a little crazy about salmonella. So this is a nice vegetarian soup answer to our problems, yet you could still add meat if you were up to it! Either way, it's a healthy option.
Coconut Veggie Soup

- 1 tbs. olive oil
- 1/2 onion, diced
- 2 medium gold potatoes, cubed
- 4 cups chicken broth
- 1 can corn
- 1 can black beans, drained & rinsed
- 1 can Rotel
- 1 can green chiles
- 1 can coconut milk
- 1 Tbs. cumin
- 1.5 tsp. salt + pepper
- 1 tsp. onion powder
- 1/2 tsp. garlic powder

1. Heat olive oil over medium-high heat.
2. Add onions and sautee for 5 minutes.
3. Add potatoes and chicken broth and bring to a boil.
4. When potatoes are fork tender, add the rest of the ingredients and simmer for 5-10 minutes.
5. Serve hot and garnish with shredded cheese, and greek yogurt or sour cream.
Also, this soup only gets better with time. Store it in the fridge (or even make it ahead of time) and warm up when you're ready to eat. The spices will take the soup to another level on day 2.

xo, Savannah