Really, this is the best holiday quite possibly ever invented. We gather around a table with family and friends to share a meal and literally give thanks for all that we have been given. I can definitely count myself as one who is truly blessed: with good health, a wonderful life partner, a loving family, a very satisfying life, with lots of adventures to look forward to. We continue to wait to close on our property, which we first saw last year on Thanksgiving Day. The seller needs to put in a working septic system, and we have figured out where that will go, and then the driveway over the culvert needs to be widened to the fire marshal’s satisfaction. We expect closing to happen sometime in January, hopefully around my birthday if all goes well.
Above all, I am thankful for the brilliant invention of pie. This year’s Thanksgiving home run was a Sorghum Molasses (crushed and cooked up by my oldest friend and her team of Belgingers in NC) Bourbon Pecan Pie. It was delicious. And speaking of brilliant inventions, I invented a mixed drink this fall after infusing some mid range bourbon with Marionberries: a blackberry Manhattan I have called the Black Friday. The ingredients are the usual proportions of Blackberry infused bourbon, vermouth, bitters, a couple of tablespoons of blackberry apple cider puree, and garnished with a couple of the bourbon pickled marionberries. Dark, smoky, sweet, and berry-licious. And it goes fantastically with Bourbon Sorghum Molasses Pecan Pie. To infuse the bourbon, I simply filled a jar with berries, topped it off with bourbon, let it infuse for a month, and then filtered. I kept the bourbon pickled berries for garnish, clearly.
Here is the recipe for Sorghum Pecan Pie that I used, just add a couple of tablespoons of bourbon, and there you are. Happy Holidays!