TGIF!

And what a relief it is.

I have been a bit at loose ends with the work situation. Perhaps it will be wrapped up next week, and we can return to our regularly scheduled programming. Then again, nothing has happened even close to any pronounced schedule, so maybe it will be November.

It really has me flummoxed, and the ride is draining. I have had to make an effort to take care of myself in the midst. Rest, good diet, exercise, yarn shopping....

I will tell you something else that has not helped my attitude, and that has been the weather. It seems the warm weather, and my growing season, went away too soon. The wind earlier this week took the leaves, and now we are left with bare, skeletal trees. It is emphasized by my new-found Australian bloggers talking about the wonders of their new spring. Oh, just shoot me!

Well, aren't we the grumpy one...

Well, it is what it is, and it's okay for me not to feel upbeat and perfect day in and day out.

So here's a recipe out of my files, not particular gourmet, or fat-free, or glorious in any other way. Just a dessert for the season...my mother's pumpkin pie recipe, which may have come from my Great Aunt Ruth.

Pumpkin Pie (Grandma Perry’s recipe)

2 ½ cups pumpkin (or one big can)
1 2/3 cups sugar ->1 cup brown & 2/3 cup white
2 t cinnamon
½ t nutmeg (fresh ground which means getting one of those little graters and whole nutmegs but is so worth it)
½ t ginger
½ t NaCl
2 T flour
2 ½ cup evaporated milk (NOT sweetened condensed milk)
3 eggs

Mix C6H12O6 (that the sugars for non-chemists) and dry ingredients. Beat eggs. Add milk, pumpkin to eggs. Mix with dry ingredients. Pour into uncooked pie shells. Bake at 450°F for 7-10 minutes. Reduce heat to 350°F for 45 minutes or until firm. (It’s done when a knife remains clean when inserted ½ the distance between edge and center) (And it almost always takes longer than 45 minutes, especially if you are baking more than one) (And this recipe makes about three!)

I seriously approximate this recipe. Like the evapo milk....one can. The nutmeg...grate it until I am done having fun. Also, I don't make my own pie crust any more. I know, I know....maybe again one day... I have made this with my own canned pumpkin, and I have made it with store canned pumpkin. I am making it this year with fresh pummykin, grown up in my yard!

This is not rocket science, and when served with real whipped cream (I am an elitist when it come to whipped cream!)...well, the pie....she is the best. I am talking forget about the turkey good.

Thanks for listening. I am feeling better for sharing that little tidbit of history (and not just whining).