Just popping in on this lovely Thursday to say Happy Thanksgiving to each and every one of you. I am grateful for you, for this space, for my family and friends, for carbs, and for the freedom and opportunity to be able to spend this holiday around the table eating home-cooked food with those I love. I hope and wish the same for you and yours.
I’m going to keep today’s post short and sweet: Short, because it’s the week of Thanksgiving and we’re probably all getting ready for the festivities (which, for me, is pretty much summed up at this point by making sure the turkey is thawed and that we have enough wine*) and sweet, because I’m serving up a decadent double-decker pie recipe for you.
Officially-speaking, I call this a pecan pumpkin pie with bourbon maple whipped cream. Unofficially-speaking, I call this the Indecisive Pie (with insanely good whipped cream). In other words, it’s the perfect pie for me and my husband.
NOTE: This is an updated version of an old recipe on the blog. Scroll to the bottom of this post for the new recipe!
‘Tis the season for friends and family. ‘Tis the season for turkey and stuffing. ‘Tis the season to give thanks. I’m giving thanks, in particular, for carbs and brown butter.
Thanksgiving has always been one of my favorite holidays. While every year for the past decade or so it has looked a little different in terms of company and location — sometimes it’s been with my family at my parents’ house; a few times, it was with our entire families, both sides, in our tiny 800-square-foot apartment in Iowa; a time or two, we had it at my husband’s parents’ place; and this year for the first time ever, we are having Thanksgiving at our home, just the three of us — the food remains a constant, and I love that about it.
There is always the turkey, obviously. There is always a can-shaped tower of cranberry sauce. There is always green bean casserole. And there are always rolls.
They’re not always these brown butter sweet potato buttermilk rolls, however, though I think they should be. And since I get to create my own traditions with our wee family unit this year, these rolls are becoming our permanent Thanksgiving fixture.
My parents never really had a hard time getting me to eat my vegetables, but they did have a problem with getting me to not eat all the Brussels sprouts at the dinner table before everyone else had his or her helping. This has been a running theme in my life, actually — in college, there was a time (or two) when I literally ate a bowl of Brussels sprouts for a meal. In my adulthood, I’ve been known to eat Brussels sprouts with couscous for my single lady dinners when the husband is working late. The moral of the story is: I really, really, ridiculously love Brussels sprouts.
So when I also tell you that these Dijon roasted Brussels sprouts are truly my new favorite way to eat them, I think you can rely on my sprouts-loving authority.
I’m writing this post as I head home from a very long, very full week. On Monday through Wednesday, I was a part of KitchenAid’s very first retreat in Chicago. On Thursday through Sunday, I attended (my very first) BlogHer Food. Between there, a ridiculously quick trip home to my parents in the Chi-town suburbs where they were taking care of my little girl for the week. I got a few kisses and hugs from her (actually, I lied about the kisses — she actively refused to give out any of those, being the lovably sassy toddler she is) just before I had to head back into the city.
It wasn’t enough, though, and while I am incredibly grateful and thankful to have had the opportunity to visit the city, learn, meet the wonderful people I work with and hang out with my very best blogging friends, I’m also very ready to be home. I need to refresh, recharge, rest in my own bed. I need to be a hermit for a bit. I need to hug my cat. You understand.