By Susan Baldani
Thanksgiving is a day to be shared with others. Hearty food, lively conversation, and the appreciation of our blessings are always a huge part of it. However, the day after Thanksgiving is also a time to rejoice.
Since I have a major role in preparing the family meal in all of its abundance, by the time I sit down to the dinner table I’m always somewhat exhausted. And then there is the massive cleanup! Even with the assistance of a dishwasher, it can still be quite overwhelming.
By Friday afternoon, all the guests have gone home, all the pots and pans, casserole dishes, and other paraphernalia have been cleaned and put away, and the house is back in order. Best of all, all those lovely leftovers are in the fridge just waiting to be devoured.
I sit down to a leisurely meal of turkey, mashed potatoes, vegetables, gravy, and hopefully, dessert, if there is any left. And not to be forgotten, luscious whipped cream to go on top of that delicious pumpkin, pecan or apple pie.
Although I love the bustle of Thanksgiving day and having family around, there is something about the peace and solitude of the day after that really gives me time to reflect on how fortunate I am. I have a close and loving family who enjoy each other’s company, a healthy body that allows me to live my life to the fullest, and great friends who are always there in good times and bad. These are riches that money can’t buy.
This year, as I prepare another Thanksgiving meal, I’ll give thanks for the day and enjoy everything it has to offer, while also secretly looking forward to the day after. I’ll also be sure to hide at least one piece of pie to savor the next day. Yes, I am very thankful for the day after Thanksgiving.
PERFECT PECAN PIE
1 whole unbaked pie crust
1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup
3/4 teaspoons vanilla
1/3 cup melted butter
3 whole eggs, beaten well
1 heaping cup of chopped pecans
Buy or make your favorite pie crust and press into a pie dish. Then, combine the two sugars, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Spread out the chopped pecans in the bottom of the unbaked pie shell and then pour syrup mixture over the top. Cover top and crust with foil.
Bake at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the pecans or crust. If it jiggles a lot upon removing it from oven, cover again with foil and bake for an additional 10 to 20 minutes or until set. Required baking time can vary widely with this recipe.
Allow to cool for several hours before slicing.
Written for The Country Register, published throughout the U.S. and Canada.