Yesterday I posted a true story of a heart wrenching encounter I had with a woman at Walmart in Tallahassee. I won’t retell it here, but I want to thank everyone for their comments and for sharing their own tales of times they’ve either confided in a stranger or had a stranger confide in them. I feel fortunate to have friends and followers with so much compassion for others.
Now, within yesterday’s post there was a casual mention of my “famous pecan pie.” Out of all the comments I received only one person, my cousin Elaine, inquired about the pie. I felt sure everyone would need my secret recipe for the perfect pecan pie, but I guess the heart-wrenching part of my story overshadowed the pie part.
Those of you who’ve followed my blog for any length of time know that I’m a zero in the kitchen. For awhile I regaled readers with my culinary escapades in a series of posts I called “Cooking for Studly.” For almost a year I planned meals and had dinner on the table every single night. Then one day Studly came home and relieved me of my chef’s hat.
“Honey,” he said, “I’ve decided I don’t want a big meal for dinner. From now on I’m having cottage cheese and fruit.”
Some women might’ve taken that as an insult. Some women might’ve felt dejected. This woman lifted her arms to heaven and said, “Thank you Lord, for answering my prayers!”
In spite of my ineptitude in matters related to cooking I do manage to put together a good holiday meal. My turkey usually turns out tender and juicy; although, there was that one year that each bite of turkey required one drink of water or wine or tea. My cornbread dressing generally turns out to be sufficiently savory and my green bean casserole is boringly adequate.
It’s my pecan pie, though, that brings me a sense of pride. In all the years I’ve made it, it’s never failed. I’ll share the top secret recipe in this post and I hope you’ll all let me know how yours turns out.
Okay, so it’s the recipe on the Karo Syrup label. Shhhh!