What? No turkey pictures!! Got that right.
We did eat our share of turkey in this house however, and it was good. Smoked turkey from the local BBQ joint. yum.
We had two soldiers from Ft. Eustis come to share the feast with us today.
I want to thank them for their service to our country and I want to thank their families for allowing these fine young men to come to Virginia to do their service.
Here are some pictures of the guys for their families to enjoy.
Both of our soldiers are far, far from home.
Beau Browne is from the island of Maui, one of the Hawaiian Islands.
Patrick Shaw is from Portland, Oregon.
I think the guys enjoyed the lunch that I prepared, and I KNOW they enjoyed the pecan pie. Three pieces each worth of enjoyment!
The recipe is my grandmother, Montine Hammond's recipe. My grandparents had pecan trees in their backyard in Hapeville, GA and I have fond memories of picking up pecans and cracking them to eat every time we went to their house.
I'm going to share her recipe here, in case our soldier's mom's want to try it next time they come home. My southern tradition to pass along to them.
Montine Hammond's Pecan Pie
3/4 cup sugar, 1 cup light corn syrup, 3 eggs slightly beaten, 4 tbl. melted butter, 1 tbl. vanilla, 1 cup pecans chopped
Line pie plate with pastry. Boil sugar & syrup together for about 2 minutes. Pour this mixture slowly over the slightly beaten eggs, stirring vigorously. Add butter, vanilla and pecans. Pour into unbaked pastry line pie plate. Bake at 350 degrees for 35-45 minutes.