Cut

Found Object

Anhl!

Holiday Shoes

Pretty French Food (Presse)

Happy Thanksgiving!!

Dude's Belly

Kels in Motion

Fat Feet

Stars

Lunch with BW

Cooking With Eva!

Let Me Out!

This is the funniest picture I may ever have of Atticus.

Not Your Girlfriend's Coffeeshop

My Pumpkin Pie Recipe

My Pumpkin Pie

I'm posting this so I can find it when I need it, and easily pass it on when asked for it.

3 c. Pumpkin Puree* (Fresh ideally; canned - organic is ok too)
3/4 c. Honey
2 Tbsp. Molasses
1 Tbsp. Cinnamon
1.5 tsp. Ginger
.5 tsp. Cloves, powdered
1 tsp. Salt
4 Eggs, slightly beaten
1- 12oz. can Evaporated Milk

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Mix ingredients in order given in a large bowl, completely integrating each one as you go along. Pre-bake crust (ideally, use whole wheat pastry flour) for 10 minutes at 450 degrees; pour mixture into prepared pre-baked crust and reduce temperature to 350 degrees. Bake for 40 minutes, or until set in center. If you have any extra filling, bake off in lightly-oiled ramekins or oven-proof bowls and call it pumpkin pudding!

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Fresh pumpkin puree: Cut small sugar pie pumpkin in half and scoop out the seeds. Cut into workable wedges and peel with a potato peeler and then cut into 3/4" cubes. Place in veggie steamer or metal colander over water and steam until soft when you insert with a fork. After, place in food processor and process until a smooth puree. If you have one, pass through a mesh strainer to ensure there are no chunks (though, with pumpkin, it's usually moist enough that it's clearly as smooth as it can be). Use for pie or soup - or, freeze for later use.

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Jill, (similar to a ck photo from a while back...)