I am thankful for my sister. She says what she is thankful for every day on facebook. She also likes Meatloaf. And since I enjoy her facebook gig, I’m going to try to catch up with her.
I am thankful for _____.
the guy upstairs pounding down the long hallway and the puppy downstairs yipping through the night.
mullets. Even if you have to drive to a Rush concert in Ohio to see them in the midwest. That don’t make no sense….
the drool on my pillow. That means I had some good sleepin’ last night.
my father-in-law, who just had two knees replaced! He is one crazy mo-fo.
my mommy. today is her birthday. she’s getting
old younger by the year.
my washing machine, even though it has started to tear my clothes. I will give it the boot soon. Love ‘Black Friday’ deals.
apple pie, with cranberries! If you behave, I’ll post the recipe below…
good wine; I only wish I had barrels of it and not bottles. *sigh*
my friends, some of my favorite people on earth. They also like to eat. A lot.
my husband, as he is only very occasionally annoying but usually cute and delightful. Wait… is he trying to take off his wedding ring here? I guess there’s no better time than when you have balloons on your head and are in the midst of the famous “fist dance”…
my cats, who can sleep standing up. that is so cool. and mine has great teeth. see? Thanks, Lindsay, for this lovely picture!
Rock Band. We love you, xbox game. Look how serious we are. Every. Year.
knife skillz. that first turkey we made in 2004 was a massacre.
and last but certainly not least, leftovers. we will eat you up like there’s no tomorrow. we always do.
Cranberry-Apple Crumble Pie
Adapted from Gourmet, November 2009; serves 8
You didn’t think I’d leave you with no recipe did you? Sure, Thanksgiving is officially over, BUT that never means that you can’t make more pie. You’re probably running low anyway, right? And this here pie is a great version of apple pie and a great way to use any leftover cranberries. Sweet and tart. That’s my kinda pie.
1 1/2 c ap flour
3/4 stick unsalted butter, cold, cut into 1/2-inch cubes
2 T vegetable shortening, cold, cut into 1/2-inch cubes
3-4 T ice water
3/4 c ap flour
1/4 c packed light brown sugar
1/2 t cinnamon
1/8 t salt
1/2 stick unsalted butter, cold, cut into 1/2-inch pieces
1/2 c pecans, coarsely chopped
2 lb mixed apples, peeled, cored, and thinly sliced
8 oz fresh cranberries (or frozen, unthawed)
1/2 c packed light brown sugar
3 T ap flour
1/2 t cinnamon
1/4 t salt
2 1/2 T fresh lemon juice
1/2 stick unsalted butter, cut into 1/2-inch pieces
make pastry: blend flour, butter, shortening, and salt into bowl with fingertips or pastry cutter (or by pulsing in a food processor a few times) just until mix resembles coarse meal with some rough clumps. drizzle 3 T ice water and gently stir with a fork until incorporated. squeeze a portion, and if dough doesn’t clump together, add another T water. don’t overwork the dough! turn out dough onto a sheet of plastic wrap and gather dough into round disk. cover with wrap and place in fridge for an hour.
make crumble topping: stir together flour, brown sugar, cinnamon, and salt in small bowl. blend in butter with fingertips until large clumps form, then stir in pecans. chill until ready to use.
make fruit filling: stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
assemble pie: preheat oven to 425 F with rack in lower third. roll out dough on lightly floured surface with lightly floured rolling pin into a 13-inch round, then fit gently into pie plate. trim edges, leaving a 1/2-inch overhand, then fold and crimp. transfer fruit filling to pie shell. loosely cover with foil and bake until apples droop slightly, about 30 minutes. reduce oven to 375 F. sprinkle crumble topping over filling is bubbling, and apples are tender, 45 minutes to 1 hour more. cool completely, 2 to 3 hours.