4 Times Thanksgiving

I'd had "4" Thanksgiving party last month and yes it sounds like a lot but obviously not "too" much than we could handle.

#1 Thanksgiving was organized in our own community and OH BOY we ate like crazy! And thanks to my saving of the pecans someone has brought me from the USA for this one and only special occassion so I finally got to taste it after 3 years of waiting! Could you believe i had waited that long? It was ridiculous. I swear to myself not to let that happen again. Katy, on the other hand, made a great pumpkin pie with a unique taste from coconut milk as a component! It was GENIUS.

#2 The second one we had was a small thanksgiving dinner on an actual thansgiving day with my lovely grandma (Adrina) and Kaoxu. Adrina made her own grandma famous mexican rice and seasoned baked chicken. Katy and I made a simple salad and Kaoxu made grilled asparagus and we ate a WHOLE LOT that night. Aint' no sorry.

#3 This party was organized the day after our 2nd one and this time we invited so many people and of course, there were also a lot of food. Again, we ate a WHOLE LOT.

#4 This last party has especially held a special part in my memory. The Lamb and us two thought it would be cool we have our own Thanksgiving party. We came over to their house early in the morning that day just to find that they were all waiting for us to watch the Macy's parade. So there we were, sitting in the living room, under the Christmas tree with three little ones, Cammy, Penny, and June, watching Macy's parade. It was marvelous! If I have to say so myself. Anyway, we were watching the parade while trying to finish cooking the food. And it was really nice of Katie for she had made a healthy lunch of vegetables and dip for us. Along side with baked omelette and a BUNCH of popcorns!! And Penny kept going for more popcorns and apples which was usual. I absolutely loved every bits of today. Especially this afternoon we had spent with them. It really felt like our own Thanksgiving. That evening we had a BLAST eating all the food. Rosted chicken, casserole, salad, mashed potatoes, and the most special parts of all were hot apple cider and boysenberry pie! oh boy it brought so much memory and also set up a new one in our minds! Katie and Katy both agreed the pie reminded them of the the taste of grandma's special pies. So, obviously it was one of the fondest memory I'd had this year!

Blooper

Anyway, you bet we would have tried to stay away from food or cooking for a while but that did not seem to happen! The exam season came right after the happy ending of longgggg period of thanksgiving. And we have been eating a lot more than ever! So get ready! from now on we will be handing you tons of our tried and tasted food for this coming new year! Be happy :)

Pecan Pie

Adapted from Foodwishes

1 recipe of pie crust. Check out the quiche episode on my blog. But for this pecan pie, I replaced 1 cup of flour to oat flour and the srust came out even flakier in my opinion. Please do try if you like to change things up a bit.

2 cups pecan halves

1/2 cup butter

1 cup light brown sugar

1/2 cup white sugar

1/2 cup light corn syrup

1/2 tsp fine salt

1 tbsp vanilla

1 tsp rum extract

2 tbsp coconut milk

3 tbsp flour 3 large eggs

Pre-baked the pie shell for 20 minutes. Make sure you line the parchment paper on top of the pie crust and pour the rice kernels on top to prevent the crust from rising.

Toast the pecans for 7-8 minutes. Keep an eye on them cause these babies burn pretty easily. Meanwhile, melt butter, both types of sugar, corn syrup, salt, vanilla and rum extract, milk, and flour on a saucepan over a medium hea. Stir until everything is well-combined. Then, remove from the heat. On another bowl, crack 3 eggs and once the sugar mixture cools down for a little bit, then you can add into the egg mixture. Pour in a little bit to temper the eggs first then the rest of it after that. Now on the prepared pie shell, lay the pecans evenly on the crust and pour the sugar mixture over them. Bake for 30-35 minutes in prehaeated oven at 350F or until the pie is no longer runny at the center. It will still be soft at the touch but once you let it cool down on the cooling rack, it will set firmer on the outside, but ooey gooey on the inside.