Re-Posting from Baltimore Post Examiner:
‘A New York Moment’ is sometimes all you need
I was in New York City last weekend for a high school reunion. I went to boarding school on Switzerland and they have “all school reunions” in different cities around the world throughout the year. Anybody who went there can attend. –
See more at: Eclectic Global Nomad
Happy Thanksgiving!
It is almost Thanksgiving Day in the USA. I think it is the most important holiday we have. It has nothing to do with religion or ethnicity. It is the one day a year this big melting pot comes together on common ground and takes a moment to reflect on all the things they have and should be thankful for. They don’t all eat Turkey, they don’t all watch Football, they don’t all have big families surrounding them, but they all have something to be thankful for, even if it is something small. And this day should remind them of that.
One thing I am thankful for is this blog and all the fellow bloggers I have come in contact with over the past 8 months. I love writing little stories and reading other people’s pieces. I am only sorry I don’t have time to read as much as I would like. There is so much interesting stuff out there!!
Maggie at Fly Away Home was one of my first followers and she has been very supportive all the way through. I have enjoyed reading about her life in Norway and growing up on the New Jersey shore. Her book, Fly Away Home, is great! Check it out.
Maggie has now bestowed the Blog of the Year 2012 Award on me. Thank you, Maggie!
Well, it has been an interesting year.
I started my blog with my new Mantra: “Do not go where the path may lead, go instead where there is no path and leave a trail.”
I have written 109 posts about growing up TCK, travel, genealogy, my current life, and various other miscellaneous things that popped into my head. I started a Food Friday blog that brought me back to my love of cooking. And, I published my memoir, Expat Alien.
Plus I had my gallbladder removed!! (Thank you all for your comments and best wishes!)
I have a lot to be thankful for.
I am passing this award to:
Wanderlust Gene – because her beautiful photos are other-worldly and transport me to far away places
ExpatLingo – because she makes me laugh
Dounia – because she is a fellow TCK who “gets” it
Moonbeam McQueen– because she persevered and published her book, Peculiar Rhymes and Intimate Observations: A Book of Light Verse
Award Rules:
As a winner of the award please add a link back to the blog that presented you with the award. Proudly display the award on your side bar and start collecting stars.
My grandmother was an awesome cook. I have mentioned her before when I shared the recipe for Indian Cake.
At some point I want to do a taste test of the Indian Cake recipes and see if there is a difference. For a Future Friday….
Back to the present. It is November and that means Thanksgiving is around the corner to those of us in the USA. It is pumpkin season and pie is on my mind. My grandmother made her pie with full fat cream and molasses. I started out with her recipe but modified it a bit because I like my pie spicy!
Here we go.
Mother’s Pumpkin Pie
1.5 cup pumpkin (cooked and mashed – I use it out of a can – 425 g., or 15 oz.)
1 tablespoon flour
½ cup brown sugar
5 tablespoons molasses
3 eggs
1/2 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
¼ tsp allspice
½ tsp salt
1.5 cups cream or evaporated milk (I used half and half since that is what I had on hand)
Beat eggs, add pumpkin, sugar, flour, molasses and seasonings and beat thoroughly. It will look dark.
Stir in cream. The cream lightens it up and makes it soupy.
Pour in unbaked 9 inch pie shell. The shell is the hardest part to make as far as I’m concerned. I used to be fastidious about it and make perfect little ridges around the edge and cut-outs for the center. No more. To heck with Martha Stewart. My crust is always overworked and a little tough but frankly, I like it better that way. It’s not beautiful, but it is functional and tastes good!
Bake at 400 degrees F. for 20 minutes, then lower heat to 350 degrees F. Pie will be done when a knife inserted comes out clean. (I check it at 30-40 minutes after reducing temperature. It will kind of puff up.)
Serve with whipped cream, ice cream, or plain.