BRAINPAN LEAKAGE

Let me tell you the story of my trip to the kitchen for coffee, also known as The Day AFTER Thanksgiving Massa-Cree…

I needed coffee. One cup simply hadn’t been enough, and wingnuts were everywhere on Facebook. If I were going to survive, a healthy bolus of caffeine was an absolute must.

I knew I would be going into enemy territory. After all, it was the day after Gluttony Day… The Big L… No, not that L, the L-tryptophan L… But that wasn’t my greatest concern. No, not at all. Truth is, what frightened me the most was the pie. Sure, it was wounded, and hanging out in the icebox with its cohort in crime, whipped cream, but everybody knows that when a pie is wounded that is when it is at its most dangerous…

I tiptoed into the kitchen, being as quiet as I possibly could. The icebox door was still shut, so that was a good thing. I refilled my coffee, then started to leave. I was fairly pleased with myself that I had evaded the pie. That was my first mistake. In my moment of overconfidence I was attacked by the soaking roasting pan and pie dishes in the sink. I had no choice but to engage. It was an epic battle, but I won, “cleaning up” nicely. I didn’t want to run the risk of a second attack, so I went on the offensive, even going so far as to hoof the kitchen compost bucket out to the composter for emptying.

I returned to the kitchen, confident that I had won the war. This was my second mistake. Same as the first, but still the second. Just as I finished wiping down the counter, the cornbread dressing and giblet gravy leapt from the icebox and engaged in a coordinated flanking attack. I was fending them off, but then a bowl and spoon joined the fray. Still, I continued to put up a good fight, right up until the microwave attacked me from behind.

And then… It was all over but the digesting.

…Make me some piiiiiiiieee.

Thanksgiving – or L-Tryptophan Day, as I like to call it – was pretty good this year. I’m not one for setting aside a single day to do the “thanking thing.” I try to make sure I do it when the situation calls for it, rather than waiting. And, we all know I don’t buy into the concept of a divine being providing me with the things I need to be thankful for… Well… Except for E K, but her Supremeness is something else entirely…

But I digress <– My favorite expression – and activity – as we all know…

Anywho, L-Tryptophan Day was good. Did the hanging out with family thing. Got to spend time with our PhD niece, World Traveler niece, and College Freshman niece. The other niece and nephew are at that age where we Gr’ups are too boring to be around, so we didn’t see too much of them. As always, food was prepared, food was eaten, food was stored away in icebox crevices due to the overwhelming amount of leftovers – an L-Tryptophan Day tradition in and of itself.

When dessert time rolled around, several pies were on deck – among them being the traditional Bourbon-Rum Cranberry Mince Pie, and the experimental Bailey’s Pumpkin Pie – all direct from my kitchen. After some tweetage about the pieness, I started receiving requests for the recipe for the latter. So, here it is, sans picture of a pie because we ate them before I could take one…

MERP’S Bailey’s Pumpkin Pie

INGREDIENTS

3/4 Cup Light Brown Sugar

2 Cups Pumpkin (I prefer to use fresh, as we grow pumpkins here at home, but canned pumpkin can can be used instead. Generally available in 15 OZ size, simply forgo the 16th ounce and call it good.)

2 Whole Eggs, Large

1 Egg Yolk

2 tsp blackstrap molasses

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

6 OZ evaporated milk

3 OZ Bailey’s Irish Cream Liquer

3 OZ Heavy Cream

1 9-10 inch pie crust (homemade or store bought, your choice)

DIRECTIONS

Preheat oven to 425F.

Lightly beat eggs, then combine with the rest of the ingredients in a mixing bowl. Mix well. Pour into pie crust (I am assuming you have put the pie crust into a pie tin and properly trimmed it. If you haven’t, go back to Home Ec and do not attempt to cook anything until you receive at least a passing grade.) Since many pie tins and pre-prepared crusts have different depths, if you have any extra filling, simply pour it into a ramekin and treat it as a custard.

Place on center rack of oven and bake for 15 minutes. Reduce heat to 350 and bake an additional 40-50 minutes. It is done when a toothpick can be inserted into the center and is clean when removed.

Allow to cool, then cover and refrigerate, as it will be best when cold and dense. Serve with whipped cream, Bailey’s whipped cream, or ice cream – OR for the purists, a large slice in hand, over the sink, with a cup of coffee…

More to come…

Murv