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My friends call me the "grammar goddess." Really. ;-) I own a freelance writing, editing and tutoring business. Previously, I served three years as food editor for The Morning Sun in Mt. Pleasant, which kindled my interest in food writing. My other areas of expertise in writing include features, community news, architecture/construction and engraving/personalization. I have a frightening number of cookbooks and watch too many DIY, HGTV, Food Network, Cooking Channel and Antiques Roadshow (BBC and PBS versions) shows. And I tweak nearly every recipe I make.

Wednesday, November 25, 2015

Thanksgiving's a wonderful holiday with way too much food ... and pie!

Thanksgiving is a great concept: taking a day to be grateful for what we have. 

I'm not at all pleased with the addition of shopping to the mix. It really doesn't seem to go with the concept of the day. 

Black Friday sales before Black Friday, which is bad enough, as I am not fond of large hordes out shopping. It's a good way to get injured. Plus, I wouldn't get up that early unless someone was paying me. As someone once said, "Not a morning person doesn't even begin to cover it." 

But back to the bird and all the fixings; since this is a food blog, you knew food had to come in somewhere! 

I was thinking of pie. Pumpkin and pecan, specifically. One of my friends was making a pecan pie cheesecake and I told her to add chocolate, because it reminded me of a marvelous pie I had in Texas once at a fundraising dinner. I found a recipe that sounds similar here if you want to give it a try. 

If I make it, I'll post a pic. I may not, because I'd need to do some shopping the day before Thanksgiving (shuddering at the thought). But perhaps you're more daring. 

2 comments:

  1. maple syrup teams better with pecan than dark chocolate, hazlenut for dark chocolate. Unfortunately all of them team with my waistline and make it bigger

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  2. I thought the pie was wonderful, but it was quite some time ago. I rarely eat anything quite that decadent.

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