Nice Thanksgiving

I enjoyed Thanksgiving, even if Terry and William both being sick kept us homebound. I predicted they wouldn't be well enough to travel to my parents' yesterday, so I was able to hit the grocery store and pick up ingredients for a feast here.

I've hosted Thanksgiving for my in-laws and others a few times now, so it was no trouble to put together the meal. In fact, it was pretty enjoyable since there was no pressure (neither Terry nor William were in a position to complain) and only a few people (very few, two adults and a baby. . .). They didn't even notice I forgot to put out the cranberry sauce. I'll serve that with leftovers tomorrow.

I used a white Merlot in the gravy, which was a questionable choice, I know, but it was convenient and I thought I'd give it a try. It wasn't great, so I won't do that again, but neither was it bad, so I'm satisfied. Like I mentioned, neither Terry nor William was particularly discriminating since they were sick.

I did discover a really good recipe for pumpkin pie. I used the recipe from the back of the can of organic pumpkin when I made a pie for Terry's birthday. It was good, but tasted like typical pumpkin pie. Tonight I used a the same kind of pumpkin, but a recipe from a pie cookbook I have (I think it's out-of-print, so I won't taunt you with the title). Pumpkin pie is usually one of those foods that is never really bad, but also never really rises to great heights of deliciousness, it's just reliable. But I think this version is actually noticeably better than most. From now on, it will be my go-to recipe for pumpkin pie. Nothing fancy in it, I guess the proportions are just right. I didn't exactly follow the recipe, but I will in the future-- it called for honey, but I left it out since babies aren't supposed to have honey until they're one year old. I wasn't sure if that was just raw honey or any honey at all, so I erred on the side of caution. I also made a shortening crust. I usually make butter crusts (by "usually" I mean the last time I made my own pie crust, probably more than a year ago), but I just felt like using shortening today (probably because there was so much butter in every other dish). Terry really liked it, but I think I'll go back to butter. Maybe my shortening was a little old, I don't know. It only tasted off at the very edges where it got a little overcooked, most of the crust was fine.