Exhibit A:

Remind you of anything?

Sorta like this:

My parents are awesome.  My dad:  the essence of wit and humor and one-liners.  Very wise.  My mom: patient (she would argue) and very kind (she would argue this, too, I bet) and not at all argumentative.  Also very wise.

I scored in the parenting department, friends.

Unfortunately, my sister ALSO scored as well (because, you know, we’re SISTERS) and so she is just really good at letting them know this.  Better than me.

I give you,

Exhibit B:

I mean seriously, LOOK AT IT:

My folks had their fiftieth anniversary not long past, and she made them that cake.  The one above– See it?

(And might I just add:  50 years.  50 YEARS.  What lunacy is this?  People actually STAY married for 50 years? Miracles do happen.  🙂 )

And… I give you,

Exhibit C:

Yep.  That was my contribution.

Ok, I KNOW I should be all happy because my sister is so awesome and has Martha skills up the wazoo and all that, but shoot fire.

My pie is looking all wimpy.

My sweet husband would say, “Dear,  this isn’t about you and your (wimpy) pie.  It’s about family and celebration and being together…” blah blah blah.  I kinda tuned him out after “this.”

Lookit, ever since I can remember, I have been the one at Thanksgiving that gets asked to bring the salad.

I hate to point out the obvious here, but nobody ever EATS SALAD AT THANKSGIVING ANYHOW!!

It is Sympathy Salad.

And I have Cake Envy.

So there.

I need help, I know.  In lieu of that, I am going to post this –

Exhibit D:

Momsie’s Top Secret Recipe for Sour Cream and Raisin Pie That Sounds Kinda Gross But Is Actually Really Good

Before assembling the pie:

Soak in warm water an hour or so – 1 cup raisins.  Drain well.

Bake off a pie shell and cool

In bowl, blend together:

3/4 cup white sugar

2  tablespoon cornstarch (sift briefly through a strainer)

1/4 teaspoon salt

Add:

1 6 ounce container sour cream (If you use low-fat you will rue the day. Don’t. Even.)

1 teaspoon cinnamon

1/2 teaspoon nutmeg (I add a bit more…)

3 tablespoons lemon juice

2 well-beaten eggs

Blend well and add raisins.

Pour in saucepan and cook on low until thick. (if you run your finger through the dipped spoon and a line “stays” – it’s thick enough!)

Make sure to stir constantly!   Pour hot filling in pie shell.

Top with meringue and brown in 350 degree oven for about 10 minutes – watch carefully!

You can also cheat by using whipped cream, but this pie really deserves a good fluffy meringue.  At least that’s what my dad prefers.  AND NOTHING IS TOO GOOD FOR MY DAD.

NEENER NEENER, Sister!!

And… I leave you with this little gem.  My sis and I grew up with this.  I long for the day when I can actually use a feathered fan with such skills.  For some reason, my life right now doesn’t call for feathered fans…  It’s a crying shame.

This post was sponsored by the American Psychiatric Association and the DSM.  See:  Neurotic Behavior