Giving Thanks & Davis Family Pumpkin Pie

There are days where I can just hear the sound of my voice like it is nails on a chalkboard. I'm tired. I don't want to go to work. I ate too much. My body is sore. My apartment is a mess. The list goes on. You get the idea, right?

I imagine you may be like this too. You are often considering the possibility that if you just had one more thing or one less responsibility, that you may be happy. If you got into your reach school or finally moved to your dream city all of your wants would be met.

You're wrong. You really are. When I came to Boston, I just knew it would be a fresh start. A time to redefine myself. To do new things. To meet different people. To grow.

A few weeks into my move I began to realize: Life was still challenging, I still get really sad from time to time, I still get into fights with people, I still didn't have my dream job, I still haven't made up with old friends, I still eat too much ice cream after dinner, I still don't have my perfect wardrobe, I still haven't found a way to do things I want to do...and then, it hit me.

We are never satisfied. We always want more and better and bigger. We want perfection and our own ideology. We want the comfort of a best friend and the excitement of a crowd. We want the newest version. Want. Want. Want. And seldom, do we give thanks. I mean really give thanks. So I challenge you to change your thoughts.

You are lucky you have a job to complain about, a body that is healthy enough to be sore from exercise, a schedule that is busy from leisure activities, friends and family you care enough to fight with, a roof over your head, the clothes on your back and so much more.

And if all else fails, well, at least you can have your pie and eat it too.

Davis Family Pumpkin Pie

Refrigerated Pastry Pie Crust

2 eggs

1 cup packed brown sugar

1 tbsp of white sugar (just for variety, we say)

1 tsp pumpkin pie spice (and a dash for love)

1/2 tsp of salt (but a little less because we're watching our sodium, says Dad)

1/2 tsp cinnamon (plus a dash for tradition)

1/4 tsp nutmeg

1 tsp vanilla

1/4 cup maple syrup (and an extra tablespoon for good measure)

1.5 cups pumpkin (that's almost all of your 15 oz can)

1 cup evaporated milk

Whipped Cream

1 cup heavy whipping cream

1 tsp vanilla extract

1 tbsp powdered sugar

1. Heat oven to 425. Prepare your pastry pie crust.

2. In a mixing bowl, beat eggs slightly; Mix in remaining ingredients in order and pour into pastry lined pan.

3. Cover the edge of your crust with a 2-to-3 inch strip of aluminum foil to prevent excess browning. Bake 45-50 minutes or until knife inserted in the center comes out clean. Cool.

1. Whip cream in a COLD mixing bowl until just before stiff peaks form. Add vanilla and sugar and whip until stiff peaks form. Serve alongside pie.

Thanksgiving Part 2: Everything Else

This weekend was so exhausting! I thought Thanksgiving was for rejuvenation? Oh well, I had a great holiday. I saw so many friends who flew in town from various places from the country and ate like a Queen and wined like a fish and life was sweet.

The whole delicious plate.

I'm sleepy. But I'm also feeling gracious and I want to bless you with a few more old tried and true family recipes. Talking Grandma's type deal, ya dig?

The major chef, Sue.

The bird, browned and stuffed.

Turkey Gravy (kind of like liquid heroin, I'd imagine)
What ya need:
Giblets and neck from turkey
1 celery stalk, chopped
1 onion, sliced
1 large carrot, chopped
1 bay leaf
1 tsp salt
8 cups water
½ cup flour
1 ½ tsp salt
½ tsp poultry seasoning
¼ tsp pepper


What ya do:
Wash giblets and neck; refrigerate liver. Place gizzard, heart and neck in a sauce pan with vegetables, a bay leaf, 1 tsp of salt and water. Heat to boiling; simmer about 2 hours, adding the liver the last 20 minutes. Strain liquid, discard neck, vegetables and gizzards (EW) so you only have the broth.


When turkey has been removed to a warm platter, pour drippings into a bowl leaving the brown particles in the pan. Let the fat rise to the top of drippings. Skim off fat. Place ½ cup fat in the roasting pan, blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Measure broth, add meat juice if necessary to make 4 cups. Stir broth into flour mixture. Heat to boiling, stirring constantly. Boil 1 minute. Stir in salt, poultry seasoning and pepper. Heat through. Makes 4 ½ cups.

It's our first holiday with my baby!

Canned crannberries, exciting.

Stuffin' ya'll

Perfect Stuffing
What ya need:
1 pound sage pork sausage (Jimmy Dean)
1 bag (Pepperidge Farm) dehydrated herb bread cubes
½ cup butter
¾ cup finely minced onion
1 ½ cups chopped celery
1 tsp pepper
1 tbsp dried sage
Poultry seasoning to taste


What ya do:
1. Plan a cup of stuffing per each pound of ready-to-cook weight. Brown and crumble pork sausage (You need 1/3 lb for each quart of stuffing). Melt butter in heavy skillet. Add onions and cook until yellow, stirring occasionally. Stir in some of the bread cubes.
2. Continue to stir to prevent too much browning. Turn into a deep bowl. Mix remaining ingredients lightly.
3. Cool and place stuffing loosely in turkey
4. Bake that sucker. Enjoy and delight in how fantastic it tastes

Love me some mashed taters, but there isn't really a recipe here

I need to fast; We had Thanksgiving round two tonight.

Delish bottles of wine

Oh yum.

Looking sleepy PRE tryptophan. Sheesh.

Grandma's Recipe

Glorified Cauliflower
What ya need:
1 medium cauliflower (about 2 pounds)
3 cups frozen peas
2 tbsp butter
2 tbsp flour
1 tsp dry mustard
¼ tsp salt
Dash of pepper
1 cup milk
1 cup shredded cheese of your choice (used a mix of cheddar and feta, nice bite!)
Hot pepper to taste


What ya do:
1. Heat one inch salter water to boiling. Add cauliflower. Cover and heat to boiling. Cook until tender, whole 20 to 25 minutes. Drain. Set aside. Cook frozen peas. Drain and set aside.
2. Heat butter over low heat until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly.
3. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil about one minute and stir in cheese and hot pepper sauce to taste. Cook and stir until cheese is melted.
4. Plate peas on a large platter; place cauliflower in the middle. Drizzle cheese over vegetables and serve.

The Lovely Tablescape

My roomies... 36 Thanksgivings together

Who let the 12 year old drink?

Happy Thanksgiving and prepare yourself for the rest of the holiday season in The Messie Kitchen!!