There are a few things happening in my brain right now.
1) I’m sleepy. It’s a half hour before I have to leave for work, and I am desperately fighting to be productive. One load of laundry has been switched over. Dishes have been loaded into the dishwasher. Lunch has been put together. I have plopped onto the couch. (OH NO!)
2) I’m really grateful for Thanksgiving. Scott’s family, who is also my family, is wonderful. They helped with all of the craziness of cooking multiple meals for 9 people.
They were gracious about everything that turned out looking not quite like a magazine picture. (It still tasted delicious).
They were patient when our turkey came out of the oven a bit later than planned. It was a tasty turkey, for sure.
And some of them did super cute things like this:
See that pink sleeping bag? There’s a little munchkin in that sleeping bag, and both the munchkin and the bag made their way around the living room and hall and various other places.
And now that the cute munchkins (who are becoming less munchkin-like all the time) have left the building with their parents and other family members, it’s time to keep moving. My body and my brain want to stop here for a while. Let’s hang out on the Sunday after Thanksgiving for a week, shall we?
Unfortunately, that’s not how it works. As evidenced by the fact that it’s now the Monday after Thanksgiving.
For just another minute, I’m going to relish the success of a good weekend with family. My very favorite recipe from the weekend was all Scott’s doing. He made Bourbon Chocolate Pecan Pie. Yum! He even added one pie crust recipe with another innards recipe to make it just about perfect. I think his main ingredient adjustment was to cut the number of chocolate chips in the recipe in half. I wouldn’t normally condone that type of behavior, but it turned out just right.
So just to recap, take this crust and smush some of this into it. And bam! We’re planning to make it again soon.