Do you see what's happening here? It's a tree being very much supported by a metallic, yellow arm a.k.a. the West Hollywood Street Maintenance. It's like a crutch for the tree. Plus, they literally moved the sidewalk to go around the OUTSIDE of the tree, and then gave it a nice yellow crutch just because.
Enter West Hollywood Street Maintenance metaphor:
OK, now. Moving on to Thanksgiving!
If ever there was an exact opposite of Marilyn's liver-y stuffing, it was this pecan tart. Instead of laborious egg peeling, vegetable chopping and liver boiling, there was a press-in crust, pecans, and some butter-browning. Instead of the appetite-crushing wet dog smell, the apartment filled with the warmth of toasted pecans and melted butter. And no tart pan? No problem. I used the springform one I acquired for the Ina Garten cheesecake attempt. Also, I couldn't find the golden syrup the recipe called for, but substituted (the ever present) corn syrup without issue.
Bon Appetit's version:
Jeanne Kelley / Recipe creator's version
By the way, many thanks to Jeanne Kelley, who I ran into the day after I'd made Marilyn's stuffing and who must have seen the disappointment in my face when I described the dish to her because as I went on to explain I was looking for a good pecan pie recipe, she mentioned this one. She could tell I needed an unfussy success, something that would inevitably deliver. And well, just look at that tart.
While making the pie, I also recommend fixing yourself a virgin (or otherwise) Bloody Mary with the brine left over from McClure's Spicy Pickles—pictured above on the left. That's the brown butter on the right. (Don't drink that.)
Thanksgiving dinner was very special. We spent it with some of our very talented and culinary-minded friends whose guest attempt is soon to come(!).