Happy Thanksgiving!

A little belatedly, I'm wishing all of you a wonderful, happy thanksgiving, full of family, friends, and good food.



Coffeeboy and I, after a summer and a semester of too much traveling, decided to stay home this year and have a cozy vegetarian Thanksgiving for two, complete with leftovers. We ate a soup in a pumpkin (a childhood favorite, always risky given the pumpkin's tendency to collapse; this we avoided by using a pie pumpkin), a cheese-nut loaf, cranberry relish, stuffing, and of course, pumpkin pie.

Mine turned brownish-gray and looked kind of gross, but it tasted fine! I'm not sure why this happened. Coffeeboy's google research reveals that this might have had something to do with either the inclusion of alcohol, too many spices, too-old cloves, or a lack of brown sugar. Whatever the cause, it was my first time using my great-aunt's recipe, which includes brandy and scalded milk, rather than no alcohol and condensed or evaporated milk. I also forgot to read my mom's notations ,which said things like "use 1/2 brown sugar," "use more spices," and "use 3 T brandy instead of 1 T." Given that her pies were never gray or brown, I bet it was my forgetting of brown sugar. Coffeeboy says this confusion necessitates a great deal of experimentation into the methods of pumpkin pie preparation. I'm inclined to agree! ;-)