Last year, a friend who had hosted a giant Thanksgiving dinner tipped me off to the most thoughtful hostess gift: breakfast for the next morning. As a host, what could be better following the days of cooking and hours of cleaning involved in these epic holiday feasts than having someone else plan a meal for you?

And as a guest, it’s pretty simple to pick up a dozen bagels, bake muffins, make a quiche, whip up a batch of Jane Lerner’s granola or, if staying overnight, wake the house up with a pan of Adam Miller’s chilaquiles. You will surely score yourself a return invite every holiday. And that’s certainly something to be grateful for. 

Happy Thanksgiving, everyone! Pass the stuffing… tip the turkey to me… and wishing heaping helpings of love and gratitude to all.

This “rustic” apple pie, with visible fault lines and less than impressively crimped edges, is my first attempt at a crust from scratch. I was emboldened enough to finally try and make my own crust after seeing this detailed (without being intimidating) post on Design Mom.

While straightforward, it was still a process. But then, so is the entire prep and build-up to a Thanksgiving feast. It’s a labor of true love. With that in mind, I wanted to make something special, to move beyond my comfort zone and express in some sugary, buttery way how grateful I am for those I’ll be sharing Thanksgiving with this year.

If I could, I would cut cold butter into flour well into the wee hours to yield enough pies to fill tables miles long. I’d gather all of the family and friends whom I am lucky enough to know, love and who remind me on a daily basis all I have to be grateful for.

So, until I figure out where to host my grateful-pie-fest, Happy Thanksgiving to friends and family wherever you sit, and thank you.

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