Here at Brentwood Lifestyle, we are so thankful for our families and loved ones. As we celebrate the holiday season, we’re excited to share some of our favorite family traditions, from recipes to activities, all of which are perfect for making this time of year even more special. We hope these family traditions bring you and your loved ones moments of joy as you partake in them!
Jennifer Downs' Sister’s Fall Bouquet:
Jennifer’s sister, Jess Langer, has an organic farm that she has been running with her husband, Neal, for eight years. Jess’s passion is flowers, and she does local events where she can source everything from her garden.
What You Need:
-Strawberry blonde sunflower
-Cornel bronze dahlia
-Plume celosia
-Pincushion flower
-Zinnia dried starflower
-Emerald tassel amaranth
-Rudbeckia
-Ornamental grass
-River oats
-Eucalyptus
Steps:
Step One: This fall, you can create a beautiful arrangement using very few ingredients. If you are cutting flowers yourself, make sure to do so during the coolest part of the day. If you’re sourcing them elsewhere, give them a fresh 1/2 in-1in cut.
Step Two: Allow your flowers to hydrate in a cool, dark space overnight. The next day you can begin arranging!
Step Three: Start with your greenery and filler flowers. Cut them at different heights to add dimension.
Step Four: Add your focal flowers to see where they really pop.
Step Five: Play around with the ornamentals to add texture and whimsy. As a personal preference, Jess doesn’t like using even numbers of anything, as she finds uniformity quite boring. There are no rules here, so remember to have fun and don’t be afraid to experiment! Bouquet all day!
Stephanie Krejci’s Mom’s Chicken Adobo:
Chicken Adobo is a traditional Filipino dish that has bold flavors and is easy to make. This recipe has a serving size of 4-6 people. While this recipe traditionally doesn't include coconut milk, Stephanie and her mom utilize it to enhance the flavors. Stephanie also prefers her Chicken Adobo to be spicier.
What You Need:
-2 to 2 ½ pounds of boneless chicken thighs ( cut into bite-sized pieces)
-4 garlic cloves finely chopped
-½ of a white onion diced
-1 cup of light coconut milk
-2 bay leaves
-1/2 Tsp of cracked pepper
-¾ cup of white vinegar
-¾ cup of soy sauce
-1 ½ cup chicken broth
-2 tbsp of sugar
Optional: habanero pepper/ any chile pepper
Steps:
Step One: Sauté garlic and onion together with chile pepper.
Step Two: Add chicken into sauté mix and let simmer for 5-10 minutes
Step Three: Add white vinegar, soy sauce, chicken brother, cracked pepper, sugar, bay leaves, and then let it simmer for another 5 minutes.
Step Four: For more spice, leave the pepper in. If not, remove the pepper.
Step Five: As it simmers, pour in coconut milk and let it simmer for two minutes.
Step Six: Then, serve with steamed rice.
Sophie Brock's Grandma’s Apple Streusel Dessert with Vanilla Icecream:
Growing up, Sophie fondly remembers her grandma always baking in the kitchen, surrounded by her collection of well-loved cookbooks. Some of these cookbooks date back over forty years, including one where this beloved recipe was found. This recipe has a serving size of 6-8 people.
What You Need:
-6 apples
-1/2 tsp. cinnamon
-1/2 cup butter
-3 tbsp. white sugar
-1 cup flour
-1/2 cup brown sugar
-1 scoop vanilla ice cream
Steps:
Step One: Spread pan generously with butter
Step Two: Peel apples and place them in a pan.
Step Three: Mix white sugar and cinnamon and sprinkle over apples.
Step Four: Mix flour and brown sugar in a bowl, cut in butter, and then sprinkle over apples.
Step Five: Pat it to make a smooth surface, then bake for 30 minutes at 425 degrees.
Step Six: Serve by itself or with ice cream.