Thankful: Day 22

I am so thankful for a lazy day. Currently, I'm in my pajamas; I never changed this morning. We even had a friend come over to help work on the sprinklers and hang a light fixture. I brushed my hair before he arrived. Then I made us all a huge pot of coffee because fall seems to have made a comeback in east Texas. At least for the next 72 hours. Which means my plan of leggings, boots and a sweater dress will happen on Thanksgiving Day. Praise the Lord.

We celebrate with Husby's family on Thursday and with my family on Saturday. It works so well that way. For celebration #1, I was asked to prepare a green veggie. Last year, I decided on Brussels sprouts, and oh, the lamenting...FROM OUR PARENTS. I suppose there's a reason that I'd never had a Brussels sprout. 40+ years ago, in school cafeterias, the only preparation was boiling them. Guh-ross. My mom certainly didn't have those in our rotation growing up. I'm glad I didn't have to eat those. I'm happy to report that our parents and all other adults in attendance with an aversion to Brussels sprouts were happily surprised to figure out that THEY'RE NOT SO BAD. In fact, THEY'RE KIND OF GOOD. I use Alton Brown's recipe for Brussels Sprouts with Pecans and Cranberries.

Speaking of pecans. I enjoy pecans in savory dishes, but I don't like them in any sort of dessert. Which makes perfect sense that I'm making the pecan pie. My aversion to pecan pie runs deep. I remember eating it when I was about 4 years old, after a trip to Red Lobster, and then suffering food poisoning--probably from the scallops. I don't like pecan pie. Or scallops.

(Other aversions because of illness include: Cherry Sours and oranges.)

(Side note: I love anything orange flavored and [no pulp] orange juice. Just not a big fan of oranges.)

(After 12 years of not eating oranges, I tried one in high school. They're okay.)

(I don't think I'll ever eat Cherry Sours ever again.)

Anyway...I can make pies. At my mom's restaurant, Thanksgiving is a big deal. This year, the count for pies is 60. It's been like that since I can remember. So, growing up in a crazy pie-making place, I learned to make just about any pie. And just a few years ago, I learned to make pie crust. However, I decided to do something a little different than the typical pecan pie. I've decided to merge three different recipes: Salted Caramel Pecan Pie, Press-In Shortbread Crust and Brown Sugar Shortbread Crust. Because it's always good to prepare something brand new for a gathering. And it's even better to attempt to merge three recipes. Right?

On the docket for tomorrow: Christmas tree goes up, grocery shopping, pie made, and Brussels sprouts prepped. Plus a movie with Husby. For our anniversary, I gave him an IOU for the first showing of The Muppets. Tomorrow will be a good day. For that, I am thankful.