November Mountain Moments 2019

November Mountain Moments 2019

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Today I’m sharing our November Mountain Moments. When I started this blog in 2013, it was a form of diary to document what we did and most importantly what we ate. Sometimes I get so caught up in sharing our delicious food, I forget about all the stuff in between.

So here’s a little recap of what happened the month of November in and outside of our mountain kitchen. #MountainLife


Christmas will be here before we know it! It seems like fall took forever to get here and now winter is closing in.

Reflecting back on the month of November, it was kind of a quiet month for us. We didn’t do a lot of exploring, but we did spend some quality time with great friends.

We started off the month with a good friend and neighbor of ours, “Sparky”. He has been declared the resident “Mountain Kitchen Guinea Pig”. Whenever we try something new, we invite Sparky over for a taste to get his opinion on the recipes we share with you.

It’s a win-win for both us and him. We get an honest opinion about the dishes we share with you… and well, Sparky, he gets a free meal or dessert.

Appetizer: anchovy fillets and meatballs

The three of us went up to Chester Gap Cellars, a local winery for a wine tasting before going to dinner at Osteria 510, a local fine Italian restaurant. I have mentioned Osteria before. It’s hard to believe our little town has such fine Italian dining.

feasting on Italian food
Fine Italian dining at Osteria 510

It was a fun evening hanging with our mountain neighbor. Which reminds me, David and I need to pick up some Port next time we go by the wine store…

fudge and wine pairing

We attended Fox Meadow‘s annual Fudgepalooza event with our friends, Beth and Jim. This is a really cool event that is held each year in which the winery pairs their wines with fudge. It’s decadent and delicious and it was a great day with good friends.

our friends from Richmond came to visit

It finally worked out for my BFF Suzan, and her husband, Steve and her sister, Karen to come up for a visit, from Richmond. They are all special and dear friends of ours. We’ve been trying to set up a visit for quite some time. We have birthdays at the end of the year, so we like to get together to celebrate life and our friendship this time of year.


After David’s close call this year, he celebrated another year around the sun on November 15th. I decided to wreck his diet to treat him with a birthday cake of his choice. This year he wanted a German Chocolate Cake, so I made it the weekend our friends from Richmond came up because he and my BFF share the same birthday!

(Yes, I will be sharing the recipe for the German Chocolate Cake soon, so stay tuned…)

my Thanksgiving plate


Since David’s mama is in Ohio and most of his family is so spread out, we spend Thanksgiving at my mama’s with my family. Our family has grown so much over the years. I believe with my sister-in-law’s mother, there were 20 of us! So this year, my whole family pitched in to help take the burden off of my mother who has been preparing the Thanksgiving meal for our family since our family began. Yes, it was time to give mama a break!

Although the rest of the family and David and I brought dishes (Squash Casserole, Pumpkin Roll and David made Mama Rosa’s Potato Salad), Mama cooked the collards, purchased ham and made her deviled eggs especially for my great-nephew because he likes them so much.

We all took dishes and gathered for a huge feast. As if you wanted to see more food, here’s a picture of my plate. It was the only meal I needed that day because I ate ALL OF IT!


Butternut Squash and Beet Tart

butternut squash and beet tart


I’ve made this recipe a few times and love it! Today you posted it on Instagram and I was moved to make it again!
I didn’t have butter so I fried 6 slices of bacon to replace the fat. I set it aside and then sauteed onion, garlic, and small slices of red potato in the drippings. Then, I continued with your recipe. I know it’s no longer suitable for “Meatless Monday” but it was yummy!
Thanks again for your fantastic recipes.You’ve never let me down!!

Betsy (Comment & 5-Star rating on Mushroom Spinach Soup {A Meatless Monday Recipe)

I made this back in September, and I was a little generous with the bread, so it came out a little dry, but that was my fault. It was really good, anyway. I’m making it again on Sunday, and I’ll be more careful with my measurements!

Mona (Comment & 5-Star rating on Vegetable Strata {A Meatless Monday Recipe)

I never fail to find another recipe on your site to add to my already burgeoning collection. I have so many now it’s hard to decide which ones to cook lol! As an aside, we had the pleasure of spending time in the Shenandoah Valley as part of our 50th-anniversary journey from Florida to upstate New York, ending with a reunion at Massanutten Mountain. I just love this side of the country. Today I grabbed your stuffed mini peppers appetizer recipe – thanks and best wishes for a Happy Thanksgiving to you and David.

Sharon (Comment on Thanksgiving Recipe Roundup)


From the woods to the table, smoked venison backstraps are melt-in-your-mouth tender with a lick of hardwood smoke, smoky bacon, and barbecue sauce.  |

Smoked Venison Backstraps Wrapped In Bacon {Pecan Wood No Brining

From the woods to the table, these smoked venison backstraps are melt-in-your-mouth tender with a flavorful lick of hardwood smoke, smoky bacon, and barbecue sauce.

Grandma’s Gingersnap Cookies

Highly addictive, Grandma’s Gingersnap Cookies are rolled in sugar and/or candied ginger, with a soft, chewy texture and warm flavors of cinnamon, and cloves.


fox in the yard

There was only one groundhog sighting in November. However, the poor innocent bunny that got caught last month seems to have taken up residence. Perhaps he’s been taking refuge from Mr. Fox or the big hawks that we’ve seen swooping over…

Millican Pecan Company Ad

The holidays are here!! If you are looking for some good quality pecans to use in your recipes, order pecans from Millican Pecan Company. We have tried them personally and are so very happy with their quality. We know you will be too!

The Mountain Kitchen is a participant in the Millican Pecan Company Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to

There is no extra cost to you for clicking! It just helps us afford to do what we do here at Thanks for your support!


That’s all of the November Mountain Moments. See ya next month with more moments from the mountain.

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