Thanksgiving Day
Thursday November 27th 2014, 11:23 pm
Filed under: Family,Food,Recipes

Torte, pies, *spiced pecans, did we forget anything? Past the cities, up into the mountains, winding through redwoods and over the reservoir (still looking awfully empty, but it’s about to rain for four days) and to the aunt’s house.

I debated explaining to a small child that her Aunt Allyson was our cousin and I, as her cousin (once removed), was Alison but I was not her aunt.

Eh. Just give her a few years. She was still figuring out that two people were answering to the same name.

The eleven-month-old started screaming during the prayer over the food, suddenly turning into hiccupy giggles. I didn’t peek to see who got to so thoroughly charm the baby back to happiness in the middle of the solemn pronouncement of thanks for all our blessings. Probably half the table.

Six and seven year olds, cousins to each other, taught me how to play the game Blink–and then, *blink*, they both pushed it away out of reach, done. We hadn’t played it yet: the fun part was teaching the grownup. They had taken turns carefully going over the instructions, each getting to do so twice, making sure I’d gotten it.

I was all ready to try it.

Nope–the younger one had won two games the last time they’d gotten together and clearly that success was not to be outdone by me. The pride, it needed savoring awhile, and her slightly older cousin was looking out for her like a big brother and backing her up on that with pride of his own in doing so. Both had big grins.

Dinner a little behind us, it was time for a–well, there were a lot of desserts. We had fourteen people and cherry, pecan, pumpkin, apple, chocolate silk pies, plus that chocolate torte. Fourteen, that is, if you include the baby. Uncle Nate felt sorry for the deserted pumpkin and helped himself to a slice–a small one by that point.

And then we braved the traffic, where so many other people were likewise returning from time with loved ones, and made it safely home.


*Spiced pecans

Have ready about three cups pecans toasted single layer ten or twelve minutes at 350 till they smell done. Will get crisp as they cool.

So, 1 c. sugar mixed with dash salt and a tbl cinnamon. Add 1/2 c water, stir, heat till it starts to boil, turn it down a bit, and let bubble away (not too high a heat) for at least ten minutes, NOT stirring, you don’t want crystals forming, till the temp is 236. (241 in the center in my pot, 235ish at the outer edges, using the infrared thermometer–good enough.) Add the vanilla (stand back, it’ll steam a little), then–and this is where it turns into real work–mix those pecans in, stir stir stir with a big wooden spoon, trying not to break them. Keep going till the mixture no longer makes long sticky threads but it’s all adhered to the pecans (and the pot). Turn onto a buttered (better) or sprayed (we had another dairy allergic there and didn’t risk butter) pan to cool.

Feed to people you love.

No Comments so far
Leave a comment

Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>