RIT charters tour buses to shuttle students home all over New York, so we bought Gavin a round-trip ticket to spend the holiday with the in-laws and freeze his biscuits off at the Macy's Thanksgiving Day parade. Thanksgiving with the New York family involves three separate meals in Hillburn, Nanuet, and Sloatsburg to visit all the cousins, great-aunts, and great-grandparents, and then Black Friday shopping at the Palisades Mall. He's been exhausted, well fed, and very happy. Feeling better about him being so far away, with so many people who love him close by.
Over in our part of the Pacific, we ditched the traditional pies for grasshopper pie and chocolate haupia pie. Mostly because I forgot to buy apples or pumpkin and was not about to walk into a grocery store without body armor on the day before Thanksgiving. The turkey was baked under a pound of smashed butter, the potatoes were purple, and the booze was a local mead we picked up in a scary alleyway behind the police station. Everything went off without a hitch, and I even had a full conversation with my 19 year-old cousin without it ending in swearing and middle fingers. Partly because of the bottle of mead that was parked next to my glass, partly because he's working as a lifeguard and swimming pool disasters are one of my conversational strong points. Right under library horror stories and local murderers.
Gavin comes home in 2 weeks! I am ready to deck all the halls and get this season going. Luckily, we are ahead of the game because Mike forgot to take down the outdoor Christmas lights for 11 months. Related: we are now the proud owners of an industrial strength wood chipper, because the tree branches he cut two months ago are STILL THERE, dried to a 4-foot-deep pile of kindling across the entire yard, and I finally realized I needed to beaver up a solution before the house burned down. Next up: figuring out how to fix the 2x4 that he has holding up the garage roof.
Chocolate Haupia Pie
pre-baked pie crust
1/2 cup sugar
1/4 cup corn starch
1 can of coconut milk
1 cup whole milk
Pinch of salt
4 oz. chopped semisweet chocolate, or 1 cup of chocolate chips
1 cup whipped cream (make your own or buy it)
Put the chocolate in a bowl and set aside.
Combine sugar and corn starch in a saucepan, whisk in coconut milk, whole milk, and salt. Heat, stirring constantly with a rubber spatula, until thick and gluey and large bubbles start to rise up. Remove from heat, pour 1 cup of mixture into chocolate. Stir until chocolate is melted. Pour chocolate into cooked pie shell. With a clean spatula, pour the rest of the custard on top of the chocolate. Let cool completely in the fridge, top with whipped cream.



























