A break for the sacred bourbon pecan pie - Must Read Alaska
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Sunday, September 26, 2021
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A break for the sacred bourbon pecan pie

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Thanksgiving — a day-long meditation of gratitude for what we have, which is plenty in this land.

I wish readers a day of feasting, football, friendship and family.

Or perhaps your cup of tea is not that at all, but something even more meaningful…

Perhaps if you work in public safety or in the military, you are picking up the pieces of someone’s mess this weekend.

Thank you for being our watchmen for a civil society, for keeping us safe from harm so we can enjoy a peaceful Thanksgiving.

Must Read Alaska encourages readers to take a break from politics and enjoy a full meal or a mere morsel with whomever you can cobble together for a family, however temporary it may be.

And that’s what this writer will be doing — holding babies, washing dishes, and finding someone to take a walk with. And football. My family loves football. And pie.

There will be nothing new posted here on Thanksgiving Day unless there’s a constitutional crisis. I’m checking out for the day. You should too. The news can wait a day.

But you feel like donating to this site to keep it going for another year, please do!  Here’s the link.

Wishing you every happiness, and with thanks in advance for your devotion to freedom!


Donations Welcome


Written by

Suzanne Downing had careers in business and journalism before serving as the Director of Faith and Community-based Initiatives for Florida Gov. Jeb Bush and returning to Alaska to serve as speechwriter for Gov. Sean Parnell. Born on the Oregon coast, she moved to Alaska in 1969.

Latest comments

  • Thought you were going to share a recipe for the afore mentioned bourbon pecan pie!! FAKE NEWS!!! LOL… God bless you and your family!! Enjoy!

  • Nice picture in the hat but, is that photoshopped?

  • Ok, here’s my pecan pie recipe. But first a bit of history. I, like many others, long thought pecan pie was a recipe dared only by great southern cooks. Ain’t so.
    Pecan pie, while featuring great southern pecans, like the ones we used to pick from out backyard tree in Houston, Tx, I’m told, is an invention of Mr. Karo. He travelled the country with his wife teaching people how to use Karo syrup, including how to bake pecan pie.
    So the 5 minute recipe on the bottle of Karo syrup is a great place to start. Ingredients: 1 cup Karo syrup, 1 cup sugar, 1 tsp. vanilla, 3 eggs, 2 tablespoons melted butter, and 1 1/4 cups pecan halves. In my opinion, the flavor is enhanced by adding the zest of one orange.
    Add a premade pie crust from the dairy section of the grocery and you’re done!
    Best if cooked in a Dutch oven on a gravel bar on a wild Alaskan river.
    Bruve Campbell
    Other recipes at: http://www.russia-alaska.com

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