I'll be particularly glad when my cousin gives birth, because it'll shift my grandmother's attention away from the fact that I'm 35 and ain't been sewing no seed yet. She probly thinks my gonads have done dried up.
I'm headed to Starkvegas after work for the holiday. It's hard to believe, but this'll be my first Thanksgiving at home since 2000. That feels like two or three lifetimes ago! Anyway, I am going to relax, completely forget about work, do crossword puzzles, watch the cats fight, and gorge myself on dressing and pecan pie.
Speaking of pecan pie, I hipped notoneless to our family recipe for pecan pie the other day, and now she's hopelessly addicted. I'll give it to youse guys, but you have to promise not to hold me responsible for any ill effects you may have from it, whether it be fat ass, tooth decay, or knocking over a Piggly Wiggly for another six-pack of Karo syrup.
1 cup white Karo
½ cup white sugar
½ cup loosely packed light brown sugar
1 tsp vanilla extract
½ tsp. salt
1 tsp. lemon juice
2 Tbs. butter
1 cup pecans--most chopped, some left whole
1 9” unbaked pie crust (I use Pillsbury refrigerated)
Beat eggs slightly (just to break the yolks). Add sugar, salt, vanilla, Karo, and lemon juice.
Melt butter in small skillet; add pecans while hot and stir to be sure all are covered. (This is the secret to crunchy, not soft, pecans.) Pour into egg mixture.
Pour mixture into pie crust. Bake at 350 for 50 to 55 minutes. Check after about 40 minutes to be sure it doesn’t overcook; ovens can vary, of course. In mine, it takes exactly 55 minutes. The pie should still have slight movement when done, but will set up when cool.
An early Happy Thanksgiving to those o' y'all what celebrate it, and an early Happy Thursday to those o' y'all what don't.