Thanks be to the ovens for the world

Here is a picture from when we used the oven on my birthday this year, I made the chair in the foreground as gift for my father, and also the fall themed banner (now complete) hanging from underneath the oven roof. We worked for months on and off to finish the oven in our spare time, even having to redo half of the cob building over again!

November is here and the family plans for the Thanksgiving holiday abound. This year we will be bucking tradition (something that happens a lot around here anyway) and having a pizza party in the cob oven. We worked so hard on it over the warmer months, and though there is more still to be done till it's finished, it'll be great to use it again.

I though I'd share my little menu that I've got planned, and it seems that every day I'd like to add something else to it to see how it does in the oven. Some of the cooking temperatures will vary, and we'll have to stagger the cooking times, it's still such a learning process but it makes the cooking so active and fun.



Thanksgiving 2010 Cob Style!

Whole Wheat Bread and Dark Rye from Laurels Kitchen Bread book (highly recommended)

Individual NY style pizzas with fresh mozzarella and sauce

Baked Potatoes with roasted garlic, cheddar cheese and sour cream

Roasted Vegetables-Sweet potatoes, onions, carrots, acorn and butternut squash

Roasted Peanuts

Mulled Cider

Pumpkin pie (made with fresh pumpkin puree, my favorite baking ingredient)

Chocolate cookies



A simple but fun menu, I'm excited to try out the grand experiment.