Saturday, November 19, 2011

Gobble Gobbler

     Thanksgiving is my favorite time of the year.  The stress of Christmas shopping hasn't begun yet---no standing in line at 3:00a.m. for dolls that burp, hiccup and pee in their pants.  I get enough of that at home . No maxing out credit cards that suck the life out of my finances and take the majority of my adult life to pay off.  No blinking lights synchronized to hip-hop Christmas music or re-gifting of moldy fruit cakes from 2009.  Does anyone actually eat those things?
     Thanksgiving is the day for cooks to shine and foodaholics to weep in gratitude.  It marks the beginning of a season where calories are ignored and food babies are conceived.  Everyone gathers around the t.v. to watch the Macy's Day Parade in the morning.  Little do they know that by evening when they waddle out of my house, they will closely resemble those giant floats hovering over Central Park.  There's a reason stuffing is called stuffing, and I don't think it has anything to do with the pilgrims.  None of them sported the nickname "Butterball" after the feast.  Only Americans feel inclined to gobble, guilt free, mass quantities of poultry, starch, gravy and sweets on this special occasion.  And a lot of people eat it twice in one day, because everyone knows that afternoon football marathon just wouldn't be the same without a leftover turkey sandwich, beer, and a side of re-heated, mashed potatoes.  Finish it off with a slice or two of pumpkin pie and you've had a traditional Thanksgiving holiday.  Too bad we can't attach pop-up timers to our stomachs like the ones that come with our turkeys---at least then we'd know when to stop stuffing our faces before our stomachs explode.
     For my family, Thanksgiving starts early with coffee and mimosas, while my husband makes the raw turkey dance in the sink (too many mimosas) before he washes it.  The bird is always a large one---my husband searches for weeks for the perfect turkey---one the size of an ostrich.
     Once the bird is in the oven, I put the family in charge of peeling the potatoes while I fix the other side dishes and sneak a piece of pecan pie.  Once on the lips, forever on the hips?  Who cares, it's Thanksgiving!
     The mob that I call my extended family arrives in the afternoon and the gorging begins.  There is enough food on the table to feed a Third World Country.  Football is on but the room is unusually quiet---no one has the energy to yell or cheer for their team because they're already in a food coma.
     I pack up the leftovers after everyone leaves and wonder as I always do, why there's always so much lime jello salad left.  Probably because every year someone makes a comment about it resembling something that came out of The Hulk.  It may look gross, but it tastes great, and it has been a tradition in my family for as long as I can remember.  Maybe I'll pass the recipe down to my grandkids and rename it Hulk Jello Salad.
     The next day I know better than to step on the scale.  It actually cringes when it sees me enter the bathroom.  Looking in the mirror, I notice the gobbler that has grown on my neck overnight.  I'm even more convinced that I am a distant cousin of the turkey when I lift up my sleeves and see giblet arms.  No need to contemplate the stomach---I already know that's the final resting place of the stuffing and mashed potatoes I ate the night before.  Time to lace up the sneakers and hit the jogging trail...well, maybe after one more slice of pecan pie.


3 eggs, beaten
1/2 cup sugar
1 cup dark corn syrup
1/4 tsp. vanilla
1/4 cup melted butter
1 cup whole pecans
1 pastry shell (homemade pie crust is best but store bought will do)

Mix all ingred. except pecans. Spread pecans on the bottom of the pie shell. Pour in the filling on top of the nuts. Bake at 350 for 50-60 minutes or until knife inserted in pie comes out clean


3 cups cooked, mashed sweet potatoes
1/2 cup sugar
2 eggs, beaten
1/2 tsp. salt
1/2 stick butter, melted
1/4 cup milk
1/2 tsp. vanilla

Mix all ingred. and place in casserole dish. Then make the topping as follows:

1/2 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted

Combine ingred. and sprinkle over sweet potatoes. Bake at 325 for 30 minutes.  Serves 6.


  1. Your family always looks so happy mama

  2. I think the Greeks had it right. Or was it the Romans. Not the throwing up part, where they could go and re-gorge. Nope. I mean the part when they had people to cart them off after a feast. I want litter-carriers! Loved this post!

  3. I love a good pecan pie. Happy thanksgiving Marcia!

  4. Whipping up my pecan pie this morning. DECADENT! Only once a year, for sure. We do champagne and snacks at noon and it's all fun from there... have a wonderful day with your family. I know you will, even if everything doesn't go as planned, because you know how to enjoy what life offers today:)

  5. An oldie and a GOODIE. Who cannot relate? Have a wonderful holiday, Marcia!

  6. Now I'm REALLY hungry! :-) It sounds like you have a lovely ritual for the day and much to be thankful for in your life. Enjoy!



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