Garner Thanksgiving

We just returned from a fun Thanksgiving visit with Lane's parents. We ate a big, delicious lunch yesterday and have been snacking on leftovers every few hours since then!

Here is a summary of our visit in pictures:

You have to look closely because he blends in with the chair, but Bogart found a comfortable spot to sleep beside Grammy. He is wearing his fall leaves bandanna from his haircut on Tuesday.They have a wagon full of toys, and the kids enjoyed playing with those. Here Rhett is coloring.
It was really warm yesterday, so we walked to the school playground to play.
Bobba helping R balance on the bars.
My cute hubby. He went to elementary school here and played on this playground about 30 years ago!


The kids and their Daddy at his elementary school:
Grammy, Bobba & the kids before time to carve the turkey.
I made a strawberry salad for the lunch yesterday. Romaine lettuce, strawberries, carmalized almonds and homemade poppy seed dressing.
Rhett helping with the table.
The yummy meal, for which we were very thankful:

I made a Double Chocolate Mocha Trifle (*but cut out the "mocha" part).

1 pkg brownie mix (plus needed ingred)
1 3/4 cup cold milk
2 pkgs (3.4 oz) white chocolate instant pudding and pie filling
1/4 cup hot water
4 t. instant coffee granules (*I left this out)
2 c. thawed frozen whipped topping
1 bag crushed Heath bar toffee bars (in baking section already crushed)

Bake brownies and let cool completely. In large bowl, whisk pudding mix into milk until mixture begins to thicken. *Dissolve coffee granules in hot water; add to pudding mixture (I sifted out the granules), mixing well. Fold in whipped topping using spatula. Cut brownies into 1-inch cubes. Layer 1/3 of brownie cubes in bottom of trifle bowl. Top with 1/3 of pudding mixture, pressing lightly and 1/3 of chopped toffee. Repeat layers two more times. Chill 30 minutes before serving.

Happy Thanksgiving from The Garners!