As November comes to an end I reflect on all that I have to be thankful for. Which really, is a lot. I’ve realized this month how fortunate I really am. Too often I stress about the things that I don’t have, when really, I should be glad for the things that I do.
This Thanksgiving I was particularly thankful to celebrate with family. I felt a constant pang of sadness last year during the holiday as it was my first time celebrating away from home. Fortunately for us, our closest family members are only three hours away. So this year we packed our bags and headed South. We spent four wonderful nights in Chappaqua, New York, with our family the Shiners. Jacob’s aunt and uncle (my aunt and uncle-in-law?) were the best of hosts. They made our weekend escape feel like a grand getaway. Even though we were only miles away from NYC, we spent most of our time at home. Exactly where I wanted to be. Sometimes it’s just nice to sit around and do nothing, you know?
Gobble, Gobble!
This Thanksgiving may have been one of my favorites yet. I got to spend it just where I wanted to be: in the kitchen. This was the first year that I was able to actively take part in a Thanksgiving meal. While yes, I always assisted my mother in the kitchen for our own Thanksgiving dinners, this year I actually got to put my culinary creativity to work. I helped with the brussels sprouts hash, made my first green bean casserole completely from scratch, and whipped up this delectable cheesecake (pie). A cheesecake isn’t so much a cake as it is a pie, right?
I have to admit that I was a little intimidated with this one. Not only was this my first time making this recipe, this was my first time making a cheesecake. I’ve personally never been a fan of homemade cheesecakes. The consistency has never seemed right to me. Well, not to toot my own horn, but after this baby, I am now a believer in homemade cheesecake! I can’t wait to whip up another one. I’m thinking of trying this Ginger Beer Cheesecake recipe next. Who’s comin’ over?!
Although perfect after a big plate of turkey, this cheesecake is sure to be enjoyed all autumn long. In fact, I may break the “autumn = pumpkin” rule and make another for Christmas day. Who ever said pumpkin can’t be enjoyed all year long?
Find this week’s pie recipe here, then be sure to check back later in the week for the last recipe of my pie segment: Maple Walnut Pie – Yum!
The Daily Doss 