This time of year is all about being with people you love. I’ve been super fortunate that although we can’t see our families on the East Coast, we have been able to see so many friends lately. We spent Halloween at our friends’ house north of LA. My friend Lisa and I have known each other since we were 16 years old. Random fact about me: I was a Senate Page, and that’s how I met Lisa. She was a California girl, and I was an Annapolis girl, separated by the entire country until we were Pages. We’ve been friends ever since 🙂
Last Friday I got to see Stacy, Sarah B., Sarah S., Pete, Steph, and a bunch of other people in San Diego. Stacy and Sarah B. were doing a book signing and we went out after. The restaurant was LOUD, and I felt so young to be out to dinner at 10:00 at night. Say whaaaat?! Stacy and I shared this mixed drink with fresh basil and pickled carrot. It tasted like a salad, so it was right up my alley. We also shared a bunch of small plates including marrow bone, which I ADORE. (Give me fat. Give me all the fat. Okay, so there’s a lot of protein in there too, but it’s the fat that I loooove.)
Which brings us to Thanksgiving. We are hosting some friends here at our house this year, and we’re really looking forward to it. My friend is binging tons of amazing sides, and I’m making the turkey, “cornbread,” and pies. It’s going to be so yummy, and I can’t wait to celebrate with them! Two days later we leave for LA to spend a couple days with one of the most important people of all time, our amazing friend and teacher of courage, Dr. Murphy. Dr. Murphy was our college professor, and my husband and I have been close friends with him ever since. So let me do the math: we have been friends for 18 years. He was the first person I called when each of our babies were born, and he is the first person I call when I need advice. I’m so thankful for him, and I can’t wait to see him.
Salted Caramel Pecan Pie without Corn Syrup
corn syrup-free, gluten-free, Paleo, egg-free
2 cups salted roasted pecans, plus more to garnish
- Set the oven to 400°F.
- Puree the cashews, oil, honey, and vanilla crust ingredients in a food processor fitted with the S blade for about 1 minute. Add the shredded coconut and puree to form a ball.
- Using wet hands press the crust into a greased 9-inch glass pie dish. Do NOT pre-bake the crust.
- Add all of the filling ingredients, including the soaking water, to the blender and puree until smooth. Fold in the pecans, then add the filling to the unbaked crust. Garnish the pie with more pecans.
- Bake for 10 minutes, then reduce the heat to 350°F, and bake for 10 minutes more.
- Allow to cool on the counter, then refrigerate to set.
- Serve with Whipped Coconut Cream, like the one in my book.
This book is now also for sale nationwide in Costco!