make the moments last.
I was recently down south. It was all greens, bridges, blue skies and sunshine. If you’re wondering why Savannah was completely out of shrimp and grits a few weeks ago… that was me. I ate it all. It wasn’t pretty. Sorry.
Let’s go ahead and add “nervous breakdown” to the list of things I should never Google, or admit to Googling. yikes! But, I mean… if I have the foresight to Google it, does it mean that I'm probably not having one? maybe. Likely. Don’t look at me.
Anyway, Fall...now we're talking.
I know I called fall, some time ago, but I tend to get a little antsy about these things. I may have jumped the gun just a nudge, as we still had a few mid-seventies days to get through. But seeing as the leaves are completely down and the first frost has come and gone and we've had several days in the teens and a snow storm, I just wanted to re-state for the record, Brrrrrrrrrrrrrrr!!!
We're officially in full-on, fist-pumpin'
Well, okay then, pants plus long sleeves plus sweaters plus socks, boots, scarves and mittens all at once!
So, Thanksgiving. The best Thanksgivings are those that stretch out for a solid 72 hours.
We're in the homestretch, but some of the very best lies in wait. How many different ways can you eat pumpkin in one week? A better question might be, how many times are you lucky enough to eat pumpkin in one week? And I haven't even begun to think about Christmas cookies...
I'm content here.
I'm wading around in dashed-off grocery lists, debating the merits of various non-pie pumpkin baked goods and desserts.
It's full of promise but slow and easy as a Sunday nap.
This is the season. This one, right here. It's where we are and it shouldn't be short-changed or over-shadowed. How can we possibly celebrate the day of gratitude when we're up on our tippy toes looking over its head?
I shall now hop down from my high horse.
I know most of you don't feel as strongly about this sort of thing. Seasonal allegiance is one of my spiritual gifts, that's all.
Please promise you won't judge my early-Christmas-music listening. It's cool, dude. I'll come on out from behind my pre-Thanksgiving Christmas
I decorate for Christmas like Liberace did bling. Maybe more. I don't understand it, entirely. Partly, I think it's that leftover little kid love of anything shiny with the promise of magical. It takes me right back to six year old floating cloudberries, and sometimes when I wake up and realize it was just a dream, that those days are gone, I can barely catch my breath. I'm pretty keen on sparkly, too. I have an avalanche of boxes, that I unpack, singing carols in a whispery little falsetto. Just believe me when I tell you ~ scout's honor, cross-my-heart, crazy wins this round by a big ol' whopping landslide. I really get into it. Do my best to make the moments last.
1 (1 1/4 cups) sleeve graham crackers
5 tablespoons butter
1 can (15 oz.)100% Pure Pumpkin
1 can (12 fl. oz.) Carnation Evaporated Lowfat 2% Milk
1 (3.4 oz.) box vanilla instant pudding and pie filling mix
1 teaspoon pumpkin pie spice plus additional for dusting
1 (8 oz.) tub frozen whipped topping
1 can (13.4 oz.) NESTLÉ LA LECHERA Dulce de Leche
COMBINE graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins. Pat crust down with back or side of measuring spoon.
COMBINE pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 2 cups of whipped topping.
WARM dulce de leche in microwave-safe bowl power for 15 to 20 seconds to soften; stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling. Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice. Keep refrigerated at least 2 hours before serving.