My daughter Maggie has been decorating the house for Thanksgiving this last week. In fact, she went directly from Halloween to a strange mixture of Thanksgiving and Christmas rolled into one. (Yes, our holiday tree us up and mostly decorated.) All this festiveness – along with the sound of too loud holiday music and too many left-over pumpkins – has moved us directly from unicorn costumes to Thanksgiving delights.
My friend Stacy orders tamales from Texas to celebrate the holidays. I have an uncle that believes pilgrims would have preferred steaks and potatoes so he spends the day grilling. At the farm, we eat a load of Gulf seafood in Low-Country Boil style off of a wooden board across the tailgate of the truck. I am also somewhat of a traditionalist at heart and delight in the staples – no Thanksgiving comes without dressing. (Gulf Shrimp + Dressing – you don’t know what you are missing until you have tried it!) However, despite the fact that most consider it a staple, I’ve never been one to put a pumpkin pie on my holiday table. I actually have always had a strong dislike for the most revered of Thanksgiving desserts. Then I tried this recipe.