I got lucky and celebrated two Thanksgivings. I was extra thankful this year.
Next came turkey day in Texas with my one, true love. I love Thanksgiving because I can wish all the people Happy Thanksgiving in America. Giving thanks is for everyone.
I am not sure which I like more- the actual food, or the memories made while preparing it.
Definitely the memories.
I am not super adventurous with pies. I like the apple/peach variety. Pumpkin of course. Lemon meringue, but without the meringue part. Just the basics.
A friend suggested a strawberry rhubarb pie. I have never tried one. I am not really even sure what rhubarb is, but I do know that the leaves are poisonous (thank you, Martha Stewart). Rhubarb to me equals pink celery.
But guess what? Strawberry rhubarb pies are yummy. Just the right amount of not too sweet. If you are still in need of a Thanksgiving dessert, and for some reason don’t want to go classic, I would recommend this delicious strawberry/pink celery combo. (I used this recipe from smitten kitchen.)
We decided to toast up some pumpkin seeds the other day as a snack.
The first kind we made was sweet and spicy from this recipe here. We left out the extra sugar at the end, and just sprinkled them with a little salt, and scout’s honor, they tasted just like kettle corn. It was like pumpkin seed crack.
The second kind was just the classic: little oil, salt, and pepper. Simple goodness.
Naked seeds get some sugar or salt clothes.
Thanksgiving means more pumpkins, and that means more pumpkin seeds that will need to be eaten. Oh darn.