I’m publishing this pie today, because I wanted to give you time to make it for Thanksgiving. I purposely didn’t post it too early, and I specifically waited until this date. I wanted to give you enough time to really absorb what you’re seeing. Then get up, go out to the store & get the ingredients you need to make this, then come home & plan to do so on/by Thursday. I felt it had to be done this way. So I’m giving you a few days, and I expect you all to make it. You must. Seriously.
It’s THAT good.
Don’t believe me?
It’s the pie to end all pies.
It’s a pie for the ages!
Bourbon. Sweet potato. Pumpkin. With toasted meringue. Toasted bourbon meringue, that is.
A motherflippin’ bourbon sweet potato pumpkin pie with toasted bourbon meringue!
When I told Jay of my plans to make it, his jaw dropped open. And he doesn’t even really like pumpkin anything! I knew I was on to something. Although, in hindsight, it might have just been the mention of bourbon. Either way, I combined a few different recipes for a few different pies & came up with this: the holy grail of autumn piedom.
Whoa, you guys. All of a sudden both Halloween & Dia de Los Muertos are over and its time to get ready for… Thanksgiving? (Or Christmas, if you believe the stores. Put the stockings away, people. It’s NOT time for that yet! It’s time for TURKEY!)
WOW. Where did the time go? Tomatoes & peaches turned into gourds & pumpkins before I had time to even realize it. And now Halloween is over!
It’s still time for pumpkins though; no matter what the retail establishments say. I don’t know, call me crazy, but I kinda like having Thanksgiving be Thanksgiving. No Christmas lights yet, no trees. Just a lot of food! And I also kinda like the coordinated pumpkin thing going on in that picture there. First time I’ve ever bought a pumpkin that matched my walls… but it works! I likey. Oh, and pardon my 20-year-old busted up Converse there. It is a hallway/foyer/entryway, after all. I already showed you the front door/chalkboard last month.
Okay so, suffice it to say this Friday Fifteen isn’t really all about turkey, per se. But it is about Turkey Day, or Thanksgiving. Close enough. Enjoy!
- This story isn’t really funny… but yet it kinda is in a twisted way. More so it’s one of those “I can’t believe it” kind of stories, and since it involved a turkey I felt the need to share it. A few months back, a wild turkey crashed into a woman’s house in New Jersey, causing over $7,000 in damages. You can read about it on CNN. I bet that family needed a couple of bottles of Wild Turkey after hearing that their insurance wasn’t paying to fix anything.
- Cranberries are a must this time of year. And cranberry sauce is a staple for Thanksgiving. I’ve got three different varieties on the blog: amaretto cranberry sauce, Chinese apple-sauce (pomegranate sauce with whole cranberries) and New England cranberry compote with walnuts & orange peel. All of which are stellar accompaniments for ANY turkey day meal- be it vegetarian, vegan or otherwise.
- If you prefer your cranberries in baked goods, how about a lemon-cranberry shortbread crumble? Cranberry-orange scones? Or cranberry orange pound cake with orange butter rum sauce? Or… crustless cranberry pie?
- And if you prefer your cranberries in something sweeter to spread on toast… then what about these apple-cranberry preserves with a smidgen of ginger?
- Okay… so you aren’t a cranberry person. That’s cool. How about pumpkin bread? Do you like that? Ugh, you’re so difficult to please.
- Well if none of that does anything for you… maybe cornbread? How about this Boston Market cornbread rip-off recipe from A Pretty Cool Life?
- Move over Paul Simon. Here’s twenty-five ways to cook a turkey, via Saveur.
- And (maybe more importantly) 10 tips to avoid Thanksgiving stress.
- Being that I painted my living room a dark gray & my great-grandfathers nickname was “The Duke”, I am obsessed with this Duke armchair from Joss & Main.
- Speaking of paint: I’ve been painting A LOT lately. 3 large rooms, a ceiling and a hallway as of this minute. And the best paint I ever used in my entire life is Martha Stewart’s paint (from Glidden at Home Depot). Paint + primer, excellent colors, amazing coverage. If you’re thinking about painting, try it. You will not be sorry!
- It’s most definitely still pie season. And if you’re not a baker, or you’ve never made a pie before, you might be a bit unsure about tackling that pumpkin pie. So you might want to take a peek at this link… 15 best tips for making pies. Read it, keep it in mind, and come back in here in a week or so to check out the MIND-BLOWING pie I have planned for you!
- The holidays can be a rough time for a lot of people. Reach out to elderly neighbors or neighbors who live alone. Or, who just lost someone that was crucial to their happiness in this season of love & family. You never know who has no one, and who’ll appreciate a jar of preserves, a freshly baked pie, an invitation to Thanksgiving dinner or even just a simple “how are you?”
- If you want something new & different to serve at Thanksgiving dinner this year, how about pumpkin applesauce? The recipe is right here.
- Roast pumpkin with honey, feta, balsamic & sesame seeds from Not Quite Nigella. That should probably be on your Thanksgiving menu. Or if not Thanksgiving, then sometime soon.
- My name is Marilla, & I’m a mug-o-holic. It can be bad. I have a literal box full in the closet of older mugs that are “out of rotation” since I’ve acquired newer ones. I don’t discriminate- I love ALL mugs. Big, small, tall, short. Souvenir mugs, etc. Recently, I had a discussion on Facebook & came to a conclusion: I am not alone in my mug obsession. Inspired, and perhaps a bit prompted by Joel (& Dana!) of Well Preserved & this post, I decided to show off my favorite:
This is probably my absolute favorite of all my mugs. It’s THE mug. MY mug. My main mug. Chances are, if I’m drinking hot cocoa or tea or coffee I’m doing it out of this mug. It’s MASSIVE- I can use the 12 ounce option on my Keurig & still have plenty of room for milk. Its from Anthropologie. I got it about 7 years ago; they still have the monogram mugs, but they’re a bit smaller & the letters are a tad different. I adore this mug so much that it’s even got a chip in the bottom from being used & carried everywhere- even outside to do gardening. Ginnifer Goodwin’s character Mary Margaret/Snow White on Once Upon a Time has the same mug. Same letter, too.
What’s YOUR favorite mug?
Happy October! My favorite month. It’s finally cool enough to bake more. It’s time for super fresh apples & tons of pumpkins. And all the best spices are fall-appropriate: cinnamon, nutmeg, cloves, cardamom, etc. And let’s not forget that it’s the month of my favorite holiday- Halloween!
(Ironically, the dates are the same this year! Except Columbus Day)
So we’re going to celebrate my favorite month/upcoming holiday & get sauced! Or not. Or actually… yeah we are, but not in the way you think. A different kinda sauced.
Like I said, it’s both apple season & pumpkin season. Everyone is going apple picking, pumpkin picking, & shoving apple cider donuts & pumpkin lattes in their pie hole. You can’t go anywhere without tripping over pumpkins for sale & bushels of apples. So of course I had this big old batch of bright, shiny, fresh apples, right? Apples don’t last forever. So they had to be used up, right? And naturally I’ve already stocked up on organic canned pumpkin. Well…
I made applesauce. I know what you’re thinking:
“Three posts in a row about apples!? BO-RING!”
Yes, I made applesauce. But… it’s not what you think. I had to add pumpkin.
I know. SAY WHAT? APPLESAUCE WITH PUMPKIN?!
Uh huh. Yup.
Gorgeous apples & organic canned pumpkin… together. With cinnamon streusel muffins to go with it.
Blame it on the Food Network magazine.
Blame it on the rain. I don’t know. Blame it on the fact that I can’t keep myself out of the kitchen once the fall comes!
Courtesy: I Am Photograph
Anyone who knows me knows this: I love anything & everything vintage. As a matter of fact, that photograph above? I wish I had a hard copy of it!* That’s a fantastic photo.
*(I might have to print one out.)
I have a lot of vintage stuff, from postcards, decorations and china to knick-knacks and figurines. If I was to list all my vintage or antique items, you wouldn’t believe me. You’d think I was full of crap… that’s how much of it I have. I have vintage Lefton figures, vintage Japanese statues from the 1940’s stamped “Made in Occupied Japan,” I have vintage 1930’s dishes, 1960’s & 1970’s cookware, etc. I have a 1930’s metal cake carrier. I have a 1960’s Sunbeam mixmaster. I have a vintage crystal wine decanter that belonged to my great-grandmother. I have things that belonged to both of my great-grandmothers, actually, including my great-grandma Midge’s crocheted doilies & my great-grandma Mary’s Halloween decorations. I have my great-grandfather Duke’s German-made Christmas ornaments from the turn of the century. I have my grandparents’ Christmas decorations from the 1940’s/1950’s. To some, it might just be old junk. But not in my eyes. These things are all very important to me.
I also have something vintage that I’ve never photographed, or talked about, or even used before: My grandmother’s turkey platter. I had never seen it growing up, it was hidden away with her good silver in the buffet in her dining room. But two years before she passed away, I was helping her look for something & I found it. I gushed over how beautiful it was, genuinely, telling her I had just seen one in Williams-Sonoma that wasn’t as pretty… and she said, “Oh yes. You can use it if you like.” But I never did. I put it back.
I thought about using it, but I just didn’t. I don’t know why. Maybe I was afraid I’ll drop it & break it, like I did with my grandmother’s big vintage jadeite mixing bowl (which goes for around $100 now, shoot me). But it deserves to be used, not packed away. It only has a short window of time in which it’s useful. It should be showed off.
So that’s why this year- I’m going to.
And it got me thinking… if this plate hasn’t fulfilled it’s purpose in so long, what else hasn’t? Are we all fulfilling our purpose here, every day, whatever it may be? What is your purpose? Is my purpose in life to make people happy with baked goods & my little blog? If so, that’s a pretty sweet deal. Look- I’m not religious. I don’t believe in a God (or Gods). I’m actually a total bitch when it comes to most people & most situations… and I admit it. But I believe that ultimately, we’re here to help one another. I really do believe that we have a duty to our fellow living creatures to be kind & to help them, in any way we can. Big or small. Because what’s the point otherwise? If you see a neighbor in trouble, help them out. If you’re in trouble, ask for help. If this hurricane last month proved anything to me, it’s that some people are totally useless… but most people are really amazing. And deep down inside we all CAN be. It doesn’t take much to help someone in need. To donate a few bucks, or an old blanket or old clothes. Or that coat your kid won’t wear because it’s out of style. And today should be a day where we really think about that. Not just about what we’re thankful for, but are we being the best we can be in life? Are we really living? Life is too short as it is. No matter how old you are when you die, you’re too young. There’s never enough time for what we want to do. So are we taking advantage of every day?
Use your good china to serve take-out Chinese. Use the good crystal on a Monday night. Do that thing you’ve always wanted to do, don’t put it off. Buy the new TV- you can’t take your money with you when you go, and you might as well enjoy it while you’re here. Better yet, if you don’t want to blow the money on a TV… why not donate a few bucks to a charity of your choice. If you’re able to read this, then there are people that are far worse off than you who could really use a little help. Maybe your five bucks could do more good for someone else than it would buying your latte. Be kind to people. Everyone is going through something, and you might give the only kind words they hear all day. We all have bad days, and we all get cranky. Sometimes it’s downright bitchy. And we all make snap judgments to varying degrees. But catch yourself when you’re doing it, and give someone the benefit of the doubt. Lend someone a dollar if they need it. The whole “you only live once” thing is getting old now, I know, but it’s so true.
Bake someone a cupcake. Or better yet, screw your diet: eat a cupcake. I mean, if you can’t enjoy yourself & indulge on holidays, then when can you?
Yeah, you read that right. Motherjumpin’ MAPLE PUMPKIN. And do you know what the maple & pumpkin have done with themselves in this particular instance? They’ve put themselves into little maple pumpkin pastries, or pasties. And yes- it looks as good as it sounds. And it’s all really easy!
See, it all started like this: I had a load of pumpkin in my freezer that I had to use up before Christmas kicks in & everything becomes peppermint-y and not so much pumpkin-y. But I was stumped. Cupcakes, been there done that. Bread? That, too. However, randomly, while looking for something else, I found something that gave me an idea: orange ramekins. I know, you’re thinking, “What do ramekins have to do with anything?” Well, see, I had forgotten all about them. I bought them last year and never used them. I shoved them in a cabinet and forgot all about ’em. But when I saw them this year I immediately thought of pumpkins… and I was originally going to come up with a pumpkin spice pudding, or a pumpkin-y bread pudding. But then… to add to my excitement over having ideas again… I saw this.
How the hell was I supposed to ignore a recipe that has both pumpkin and maple in the title?
However, while custard tastes delicious, it doesn’t look all that delicious, especially pumpkin custard. Pumpkin custard resembles something wonky that babies do when sick. It tastes amazing, but does not photograph well; unless of course, you’re working for Bon Appétit & have professional lighting & backdrops & such at your disposal. I do not. I live in a house, not a photography studio. My life is not ruled by food photography. I do not have professional lights & reflectors set up just so my custard photographs well. So I made the custard, and it was eaten up super quickly, but the photos left a lot to be desired. And that’s when I decided to hell with it. I’m going back to an old standby- mini pies.
Are they an “old standby” at this point? I don’t know, but somewhere between my Nutella pop-tarts and my mini-apple pies, I came to love the portable pie. And it became a fall-back for me when regular pies hate me, or, apparently, when custard doesn’t look appetizing. I had all this pumpkin left & I didn’t want to do a pumpkin pie, ’cause that’s boring. So I made little pies. This time, though, they look more like pastries, or pasties, more so than miniature pies… so I’ll just dub them maple pumpkin pasties (Harry Potter, anyone?). You can call them mini pies, or pumpkin pop-tarts, or pumpkin littles, or whatever cutesy name you like. They’re pie crust, cut into circles, filled with a maple pumpkin filling, folded over, brushed with egg… and then baked. When done, they’re a hand-held heavenly little cluster of amazeballsness. Or a pasty.
And before you go off thinking I’m talking about those little items strippers use, get your minds out of the gutter:
A pasty ( /ˈpæsti/, Cornish: Hogen; Pasti), (sometimes known as a pastie or British pasty in the United States) is a baked pastry associated in particular with Cornwall in Great Britain. It is made by placing uncooked filling on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal. After baking, the result is a raised semicircular end-product.
The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall, it is regarded as the national dish, and it accounts for 6% of the Cornish food economy. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties.
The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular world-wide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Mexico and elsewhere.
So a pasty is just like a hand-held pie. Cute, easy, convenient, and so much better than a regular ol’ pumpkin pie, especially with the addition of maple. But you might be wondering where the bourbon comes in. That part is the perfect example of how I can’t leave well enough alone. I thought some bourbon whipped cream (thanks for the excellent idea, Tanglewood Baked Goods) would be amazing with this. And I was right. As usual (kidding). But seriously, the bourbon whipped cream really gives it something. It elevates it, makes it more grown-up.
- 1 double pie crust recipe of your choice; made, chilled, rolled out to 1/4″ thickness & ready to cut
- 3/4 cup pureed pumpkin
- 1 large egg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon flour
- cinnamon sugar (just mix together 2 parts sugar to 1 part cinnamon in a little bowl), optional (I didn’t do it)
- Preheat your oven to 350° F.
- Prepare the filling: whisk together in a small saucepan the pumpkin puree, maple syrup and spices, then, on medium-low heat, heat the mixture just until it’s fragrant. Remove from the heat. Add the egg & flour, whisking quickly. Set aside in the fridge to cool.
- Cut your pie crust into whatever shapes you want. I used fairly large circles that I then folded over in half to create half moons/crescents. You can also do rectangles, or do squares and fold them over in half to make little triangles, or make smaller circles and use two to mimic a teeny pie (like thus). Do as thou wilt, just know the bigger the shape, the less pasties you’ll get.
- Make sure you poke holes or slice little cuts in the top half of the dough; meaning whether it’s folded over or it’s a separate piece of dough, it has to have airholes to release moisture, gases & heat. You don’t want these little ones bursting open in your oven after all your hard work. Assemble your pasties by spooning the filling in, sealing them, and creating a crust with a floured fork. DON’T OVER-FILL THEM! They most definitely will burst open if you do. I definitely got a little over-zealous & had a few messes to clean up.
- Place them on the baking sheet, leaving some space in between. Let them breathe! If this takes you a while and you notice that the dough is getting super soft, chill the pasties you already have made until it’s time to bake them. It’ll help them keep their shape.
- Brush the pasties with either a whole egg beaten, or just egg white, to create a nice brown crust. sprinkle with some cinnamon sugar, if desired. Bake for 30 minutes, or until golden brown.
- Remove from the oven and let sit for 10 minutes before transferring to a wire rack to cool completely. Serve with bourbon whipped cream.
I know, they’re so messy. I don’t even know why none of my mini-pies ever come out even. I just can’t do anything 100% perfect, it always looks a little off and uneven. As a matter of fact, I gave up measuring my dough with rulers & shit, because it just never works out! But whatever they look like, I don’t care, they taste good. Isn’t that what’s important, anyway? It isn’t important how perfect they look, or how beautifully they’re shaped. What matters is if they’re edible, delicious, and if people love eating them.
And that, my friends, is exactly the case with these.
You can use any size cookie cutter you want, or you can make a larger calzone-sized pasty by using a cereal bowl as your shape. It all depends on what you plan on doing with them or how you want to serve ’em.
BOURBON WHIPPED CREAM
- 1/2 cup heavy whipping cream, cold
- 1 tablespoon powdered sugar
- 1-2 teaspoons good quality bourbon
- In the bowl of a stand mixer, whip the three ingredients together with the whisk attachment until they’re thickened. Check the taste, add more sugar or bourbon as needed, by the 1/4 teaspoon.
- Continue beating until the whipped cream is the proper thickness, but don’t whip too much… you’ll get bourbon butter!
You can also save the whipped cream overnight, but you’ll definitely have to re-whip it before you eat it again. It kind of re-softens and loses it’s whipped character the longer it sits. Remember- this is fresh whipped cream, not store-bought. There are no preservatives! It has to be re-whipped after it sits for any lengthy period of time. Also, just as an FYI- this would work with any liquor of the following: brandy, bourbon, whiskey, and vodka. Which wouldn’t really give it much of a flavor, unless you used flavored vodka. Which might be interesting.
Major thanks to both my orange ramekins & that maple pumpkin custard recipe (which really is delicious, and I highly recommend it) for inspiring me to create these. Maple & pumpkin, & bourbon. Nom nom. Although… I do think it might be time for me to make a full-size pie again. Soon.
And I hope you have a happy Thanksgiving! I can’t believe it’s only 3 days away. Time is flying…
The cranberry has been an American institution since the 1500’s, when it was first written that the Native Americans used them for dying clothes, making pemmican, and wound care. So we know they’ve been around a long time. But in case you think it’s a modern concept, “cranberry juice” was actually first mentioned in Englishwoman Hannah Woolley’s “The Compleat Cook’s Guide” in 1683. I assume the cranberry became popular in England after the 1660’s when settlers sent King Charles II barrels full of them.
Beyond that, if I can bore you with a little history to further prove the cranberry’s decidedly American roots: A Pilgrim cookbook dated 1663 has a recipe for cranberry sauce! Cranberries were also served at the 1703 Harvard Commencement dinner, and were famous among the likes of James Madison and Thomas Jefferson around 80 years later. A Scottish botanist named William Aiton included an entry for the cranberry in volume II of his 1789 work, Hortus Kewensis. He noted that the Vaccinium macrocarpon (American cranberry) was cultivated by James Gordon in 1760. In 1796, cranberries were served at the first celebration of the landing of the Pilgrims, and Amelia Simmons wrote in her book entitled “American Cookery” (which I have a copy of!) a recipe for cranberry tarts. In 1816, Henry Hall first commercially grew cranberries in East Dennis, Massachusetts on Cape Cod and in 1843, Eli Howes planted his own crop of cranberries on Cape Cod, using the “Howes” variety. In 1847, Cyrus Cahoon planted a crop of “Early Black” variety near Pleasant Lake, Harwich, Massachusetts. In 1860, Edward Watson, a friend of Henry David Thoreau wrote a poem called “The Cranberry Tart.” Cranberries are a major commercial crop in the U.S. states of Massachusetts, New Jersey, Oregon, Washington, and Wisconsin, which is the leading producer of cranberries, with over half of U.S. production. Massachusetts is the second largest U.S. producer. Naturally, it makes sense that cranberries are so closely aligned with America & American history. However, surprisingly, 95% of the cranberries harvested are used in juice, drinks, sauces and dried. Only the remaining 5% are sold fresh. That really makes you think, doesn’t it? Next time you buy fresh cranberries, I guarantee you’ll think of that statistic.
(Honestly- I do! Every freakin’ time I see fresh cranberries I think, “5% of ALL the cranberries harvested…”)
Anyway, like I said when I made the cranberry orange loaf, this time of year is cranberry season. While October is pumpkin time (for me anyway), November to December is cranberry time. Between now & Christmas, cranberries are all over the place. Every Thanksgiving & Christmas day meal include cranberry sauce of some kind. And since cranberries are one of the main things that just scream “America” & “Thanksgiving,” what would Thanksgiving be without cranberry sauce? Nothing, that’s what.
It’s no surprise then, that the November issue of Better Homes & Gardens features a recipe for a very interesting cranberry orange compote by the creators of Stonewall Kitchen. The compote specifically intrigued me because it had orange rind, candied ginger, maple syrup & “your choice of nuts”; i.e. pecans, walnuts, etc. It sounded unique, so as soon as I got my power back & restocked my fridge & freezer, I thought I’d give it a go and see if it was worth making for turkey day.
Consensus: it is.
Labels & tags are from Sur la Table
Makes about 4 cups
- 1 1/4 cups sugar
- 1/3 cup maple syrup
- 1 cup fresh cranberries
- 1/4 cup fresh orange juice
- 1/4 cup orange rind, cut into thin strips
- 1 tablespoon freshly grated orange zest
- 2 tablespoons coarsely chopped candied ginger
- 1 cup walnuts, pecans, or your favorite nut, coarsely chopped
- Place sugar and 1 1/4 cups water in large saucepan; bring to a boil. Reduce the heat and cook about 15 minutes, or until it thickens and turns amber-colored.
- Add the maple syrup and cranberries to the sugar mixture. Cook, stirring occasionally, until the cranberries begin to pop. Add orange juice, rind and zest (keeping a few thin strips of rind to the side). Cook for another 5 to 10 minutes, or until the sauce thickens.
- Remove from heat. Add ginger and nuts, stirring well. Cool completely. Add to a clean glass jar and cover; refrigerate up to a week, or freeze 6 months.
Cranberry sauce is one of those brainless things that anyone can make, even if you aren’t a good cook. It takes 5 minutes and basically makes itself. You can make this and bring it to wherever you go for Thanksgiving very easily. I made one large jar, and one 8-ounce jar to give to someone I knew would enjoy it. This recipe is NOT canning-safe. I only put some of it in a canning jar for transport; yes, it sealed (because the compote was hot when I put the lid on), but the recipe itself is not acidic enough for long-term shelf-stable canning. Of course transporting it in one of these hinged jars would’ve been fine too, but they’re much larger than the amount I had left to give, so it would have looked a little skimpy. Plus I didn’t want the possibility of any cranberry leakage in anyone’s vehicle.
But seriously. This is a crazy easy recipe. Definitely a new favorite around here, and maybe a new favorite at your house too?
Also, please remember, this Thanksgiving in addition to the many poor and/or homeless families already in the area, the hurricane in October left thousands more homeless & without food & clothes. If you can find it in your heart to donate something, there are many places accepting donations. I can give you the address of a church on Staten Island that is accepting donations of everything from non-perishable food to blankets & coats to pet food. You can send it by mail or drop it off if you’re in the area. Alternately, you can just donate to the Red Cross, either text REDCROSS to 90999 to give $10.00 via your phone bill, or donate online at redcross.org. You can also send a monetary donation to the New York Police Disaster Relief Fund: 233 Broadway, Suite 1801, NY, 10279. There are also other places you can donate money, supplies and/or clothing/food: Island Harvest, City Harvest, Occupy Sandy, The Bowery Mission, & Faith Community Church. It’s very cold here in New York/New Jersey, & people are hungry. Show your thanks for everything you have by giving to those who don’t have.