Abby King

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Name | Hometown | Currently Reside In?

Abby King | St. Simons Island, GA | Athens, GA

Is your work influenced by season or changing weather?

Yes. Fall and winter are my all time favorite, and I find my creativity peaks during the colder months.

What’s the best thing you’ve ever gotten in the mail?

An old roommate of mine used to put things on her dad’s Amazon wish list, and he would have them sent to our house. Some of my favorites were a box of 100 fortune cookies, and Kelly Clarkson’s Greatest Hits C.D.

What is your favorite holiday tradition (new or old)?

We all stay at a family member’s farm for Thanksgiving in Indiana. There’s not much nearby, but there is a big casino about half an hour away. We have made a habit of going to the casino late on Thanksgiving night, and I’ve had some of the biggest laughs there.

How do you find comfort?

When I’m in desperate need of some comfort, I go home. To my parent’s house. The familiarity, security, and ease of being with mom & dad in the place that I grew up is the most comforting thing to me.

Do you have a favorite fall/winter/holiday memory?

I remember my brother and I always scheming to catch Santa in the act. We would switch off hours keeping watch, and sleep at the top of the stairs. I won’t tell if we caught him. It’s a secret.

What is your go-to holiday dish?

“Chocolate Eclair Cake.” When I was young I thought it was called Chocolatey Claire Cake. It’s the easiest thing ever to make, and it’s stupid good.

Ingredients:

  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups whole milk
  • 1 (8 ounce) container of Cool Whip
  • 1 (16 ounce) package prepared chocolate frosting

Directions:

Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

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