The Sweet Olive bush outside my carport smelled a little sweeter this morning and I held on to that goodbye kiss from my little boy a bit longer. I enjoyed that cool morning breeze through the sunroof on my way to work a bit more. I’m trying my best to take advantage of the little things in life we often overlook. I’ve always thought it was important to make the best of every single day, but last week taught me I could try a little harder and be more attentive to those little things. A few months ago I started having a little chest pain. After enough insistence from my mom and nurse practitioner wife, I decided to get it looked at. Well, chest pain yielded an EKG, an irregular EKG turned into a cardiac stress test, an abnormal stress test and inconclusive heart scan ended in a cardiac catheterization – all within the matter of a week. Everything turned out fine (though we’re still not sure what’s causing the chest pain – we’re working on that). One thing that I encountered during my heart cath was that at each turn during my hospital visit, I was met with someone saying, “You’re too young for this.” And while that procedure has become commonplace and rather routine, that lack of risk didn’t necessarily make me any less aware of my own mortality. Something about them messing with my heart just scared me. I found myself frequently thinking about how I would leave things for my family if something were to happen to me. It made me realize that I needed to take care of a few things.
It also made me painfully aware of the fact that our time here really is numbered and that in the matter of a few days, or a few hours, or even a few seconds we could be taken from this earth. I think it’s important to have these kinds of reminders every now and then. We get so caught up in the monotony of everyday life that we often lose sight of what’s really important. It seems like we’re all always busy getting to the next thing. Sometimes it really is nice to stop and smell the Sweet Olive. 🙂
Y’all this recipe is super easy and pretty dang delicious if I do say so myself. If you love pecan pie like I do, then you’ll surely enjoy this one.
- 1 – 15.25 oz boxed yellow cake mix
- 1 egg
- ½ cup butter, softened
- 1½ cups light corn syrup
- ⅔ cup crust dough (prepared in step 1)
- 3 eggs
- ½ cup dark brown sugar, packed
- 1 teaspoon vanilla
- 2 cups chopped pecans
- Combine cake mix, ½ cup butter, and 1 egg. Mix well. Mixture will be dough-like. Reserve ⅔ cup dough for filling. Turn out remaining dough into a greased 9X13 inch baking dish and spread mixture to cover pan with the back of a greased spoon. Bake at 325 degrees F for 15 minutes.
- Combine corn syrup, ⅔ cup dough, 3 eggs, brown sugar, vanilla, and nuts. Mix well. Pour on top of hot crust and return to oven. Bake at 325 degrees F for 1 hour.