Happy Thanksgiving!

I hope everyone celebrating Thanksgiving today had a wonderful day filled with food and happiness. If today isn’t your Thanksgiving, then I hope you had an excellent Thursday. :)

I’m thankful for so many things this year: family, friends, health, prosperity, and so much more. I’m thankful for all of you who have read TQG or are waiting for PR to come out. I’m thankful that I get to do a job I love. I’m thankful that I have an awesome agent who always has my back. Really, I am very blessed, both personally and professionally.

I’m also fortunate to have a dear best friend who invites us to spend Thanksgiving with her and her family every year. We spent the day cooking and drinking mimosas, which, let’s be honest, is a fabulous way to spend a day. It was a small group this year, just five of us. But because we do Thanksgiving right, we had three pies—pecan, pumpkin, and apple.

I made my grandmother’s pecan pie and it turned out delicious if not beautiful (the story of my pie making).

Pecan pie

We also had enough food that everyone took home leftovers for Thanksgiving 2 tomorrow. The menu consisted of turkey, dressing, mashed potatoes and gravy, sweet potato casserole, bread, fruit salad, ambrosia salad, amaretto green beans, and cranberry salad.

Thanksgiving food

Pretty much the entirety of my favorite Thanksgiving foods were represented here. I did miss my mom’s baked beans, but I think I’m the only person in the group who likes beans. And we already had enough food to feed an army.

Now we’re going to hunker down and hide from the Black Friday crowds. :)

How was your day?

7 Replies to “Happy Thanksgiving!”

  1. Would you consider sharing that pecan pie recipe?
    We make pecan butter tarts here, but not pies. One of my daughters ate pecan pie when she was visiting in the USA, and has raved about it ever since, but I’ve never tried to make it.
    It sounds like you had a wonderful day.

    1. For sure!

      Mimi’s Pecan Pie
      3 eggs
      2/3 cup sugar
      1/2 tsp salt
      1/3 cup butter (melted)
      1 cup light corn syrup
      2 tsp vanilla
      1 1/3 cups pecans

      Preheat oven to 375°F.

      1. Thoroughly combine eggs and sugar.
      2. Stir in the salt, butter, corn syrup, and vanilla.
      3. Gently stir in the pecans.
      4. Pour mixture into 9” deep-dish pie crust.
      5. Bake at 375° for 40 minutes.

      The pie will firm up a little as it cools, but you want it to be only a tiny bit wobbly when you pull it from the oven or it will be runny when you cut it. Sometimes it’s done right on time, sometimes it takes a bit longer. If it seems like the pecans are in danger of burning, turn the oven off but leave the pie in. I did this for ten minutes this time to get it to set.

  2. It was just the 3 of us today, so we went out. No leftovers except for the piece of pics for later. My adult kid went onto other things with friends while I chilled at home. I already went to a gathering with friends this past Sunday. I too will be hiding out from the shoppers Friday.

  3. Just my little family of 3 so turkey breast instead of a whole turkey — still plenty for us!! Traditional sides for the rest and a very yummy chocolate chip pecan pie that my very generous girlfriend baked for me. A very relaxed day spent with some of my favorite people.

  4. Happy (late) Thanksgiving ! :) I’ve done nothing special, not from the U.S, but my parents came to see me this week end, it was really nice and we had good weather ;)

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