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I love this time of the year.  Here are a few reasons why...

 Thanksgiving table decorations...

 Giving the deer some character...

Decorating the tree and putting up our flamingo...

 Seeing puppy loving the snow...

Making a Rachel Ray Breakfast - Baked French Toast (with cornflakes and pecans) and Baked Brown Sugar Bacon. It was AWESOME!

Bacon:

• 1 pounds applewood smoked bacon
• 1/2 cup dark brown sugar

Toast:

• 8 large eggs
• 1 cup half-and-half
• 2 teaspoons vanilla extract
• 2 pinches salt
• 1/2 teaspoon nutmeg, ground or freshly grated
• 2 teaspoons ground cinnamon
• 3 cups corn flakes, lightly crushed
• 1/2 cup sliced almonds, lightly crushed
• 4 tablespoons butter
• 12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread

Preheat oven to 350 degrees F.

Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.

Preheat a large nonstick skillet over medium heat.

In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.