03 January 2012

Taking Stock in 2012

Its snowing in a fast horizontal furry out my studio window and I am sitting cozy inside with a cuppa joe and thick slice of homemade pumpkin pie.

My New Years resolutions never involve self restraint where the sinful indulgences are involved. A new year always does often elevate me to a state of self inventory, however. I take stock, so to speak, and often, shed excesses.

To manifest new growth I am shedding clutter - again.

Some things are harder to part with than others.
My Mom's Fringe Jacket...a keeper~miss you Mom
Vintage Designer Cocktail Dress~a classic
Pillbox Veiled Hat~ love love love, but time to pass on to new owner
Here is my twist on a classic Pumpkin Pie - Makes 2 Pies


  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsps ground cinnamon
  • 1 tsp teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 tsp ground cardomom
  • 1 pinch nutmeg
  • 4 large eggs lightly beaten
  • 2 can (15 oz.) Organic Pumpkin Puree
  • 6 oz. Lemon Greek Yogurt
  • 2 can (12 fl. oz.) Evaporated Milk
  • 2 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)


MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, yogurt and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into prepared pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.  
  • 1 cup almonds, whole or slivered (blanched or with skins)
  • 2 1/2 cups all-purpose unbleached flour (plus extra for working the dough)
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks)cold unsalted butter
  • About 1/3 cup cold water (possibly more)
MIX the almonds in the food processor and add 1/4 cup of the flour until the almonds are ground to a fine powder. Add the rest of the flour and the salt, and cut the butter into the mixture. Sprinkle a clean work surface with extra flour, and turn out the dough onto the surface. Flour your hands, and swiftly and minimally push the dough into itself, until it holds together.

Roll and to glass pie pans, and refrigerate until you are ready to finish the pie.

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