Happy Tryptophan-o-rama!
Joelle said at some point on November 22, 2007
I’ve recently learned that the whole Turkey + Tryptophan = Fat & Sleepy On the Couch is just an urban myth. The latter is mostly due to the volume of food we eat and a sugar crash from all the pie, sweet potatoes, cranberry jelly, etc. So now you now. Thus endeth your science lesson for today, feel free to load up and keep the antacids on standby.
I made Geggie’s bourbon pecan pie last night, which I’m praying came out delicious. It looks gorgeous, but I couldn’t find “cane syrup” and everyone kept telling me to just use light corn syrup instead. I fear this, but I checked several other pecan pie recipes and they said “corn syrup”, so I can’t be that far off. I should have made two so I could taste it before I bring it as a hostess gift. Oh, well. Kamikaze pie baking, people… that’s how I roll. I also made some back-up yellow cupcakes with chocolate frosting, just in case.
Speaking of which, what flavor is yellow cake? Anyone? I’ve always been under the impression “yellow cake” was a “vanilla” or “butter cake”, but when I was at the store, there were mixes from the same company for vanilla, butter, white and yellow. Since when are “white” and “yellow” flavors? They must belong to the same flavor family that causes one to declare their favorite Kool-Aid flavor as “red”. So, if vanilla cake is vanilla and butter cake is butter, what flavor are white and yellow? How ‘bout *that*, Alton Brown?!
I could go on and on about all the things I’m thankful for this year, but my post would be way too long. There are so many things, I don’t know where to start. I am insanely thankful for my business and the best business partner a girl could ask for, along with all of our kind and patient clients and all of the amazing opportunities that have come our way this year.
I am thankful for my friends, who mean so much to me. They are my family as much as any blood relative and I couldn’t imagine my life without them, especially these two. And this guy. And GFI, my upstairs neighbor and my friend Heika, neither of whom have blogs anymore. I am thankful for the Internet, which has brought me not only all of the aforementioned friends and the business of my dreams, but introduced me to a man who makes me feel like I can do anything and I am very grateful to know.
I am thankful for this blog and my friend Sarah for introducing me to blogging, for without either I wouldn’t be doing what I do or know the people I know. I’m thankful for those of you who read this blog, either by RSS feed or by actually visiting the site. I’d love to get to know more of you over the next year, so I hope you de-lurk more often. 
Thank you for reading.
And finally, I’m thankful for making it all the way through this schmaltzy post without crying. Ta DA!
May your jeans be forgiving and your glass never empty. Happy Thanksgiving, all!
Moxie Design Studios™
from the metro Kansas City area
from what i understand, yellow cakes use whole eggs while white cakes use egg whites. when it comes to those mixes though i am pretty sure they add some food coloring to the yellow ones, and since you have to actually omit the egg yolks to make a white cake mix into a white cake, i think having them as separate flavors is just marketing ludicrousness.
from the metro Kansas City area
oh yeah, that pie looks fantastic. while not a big fan of pecan pie, the ‘bourbon’ aspect of it certainly perked my tastebuds.
from upstairs, man.
Yo, answer my texty-text. I’m thankful you live downstairs, too Jo-Jo...I cherish your friendship more than you know
from San Diego, CA • Cocktail: slightly dirty Grey Goose martini
@Kira: I tried to answer your text. LOL. My phone keeps saying the network is busy. I was washing the grey out of my hair when you sent that.
You move fast, lady!
I think Franci is right. The white and yellow cakes, that’s just marketing bullshit. Chocolate on chocolate, people! That’s the way to make cupcakes. Anything else is blasphemy.
from Norfolk, VA
Wow! Your (I mean, my) pie looks fab.u.lous! Please tell me how it tasted. I gave you the recipe from memory, looks like it was right. Tell me all about it.
This is the first year that I haven’t made about 10-15 of those pies. I made them for all of my friends & family and they’d come pick them up from me on Thanksgiving Eve. I’m a little sad about it.
We’re in Asheville, NC celebrating T’giving. Dinner ressies at 8.
from Grandma's House
I’ll be anxious to hear if the pie tasted as good as it looked. Happy Thanksgiving, Joelle!
from SD CA (this week) • Cocktail: Red Headed Slut
happy turkey day!
p.s. i think the cane syrup is Steen’s cane syrup that I only seem to be able to find when i am in the south. but corn syrup works too. i’m sure the pie will be fine.
from Norfolk, VA
And yes, Chick is right...cane syrup is from sugar cane instead of corn, it will work. I’m from Louisiana, so we use Steen’s Cane Syrup.
from SD CA (this week) • Cocktail: Red Headed Slut
mmmm.....steen’s cane syrup with hush puppies. i need to go to NOLA sooon.
from West Palm Beach, FL • Cocktail: Champagne Bellini
Mmmm pie.
I love you. *schmoop*
hsapytsg
hsapytsg