For these things I am thankful...

I just returned from home and I can't wait to go back. It was wonderful seeing my family for Thanksgiving. When we are all there, it is total chaos and very noisy. You know how your ears ring after you leave a concert because it was so loud...that's how it was after all the kids left. I wouldn't have it any other way though. Our newest addition to the family, Cole Baby (as Mason referred to him), has grown so much since I last saw him 4 months ago. I tried my culinary skills and baked a new recipe, Pumpkin Rum Pie. Mom agreed to buy all of the ingredients except for the rum. It turned out pretty good with only two attempts needed to make Praline Pecans for the topping. My sister baked a pumpkin cheesecake pie and mom baked her ever famous pecan pie. We had our first official Richmond bake off. I think mom won by default since she is the head chef of our family.


My nephews had a blast helping me make a pie crust and a mini pumpkin pie. I let them play with the left over dough and it kept them entertained for hours. They rolled it out and used cookie cutters over and over again. They were especially proud of their very own pie. We all enjoyed wonderful food and fellowship. It was easy to remember that I had a lot to be thankful for. I got to visit with some old friends who were in town and even had a girl that I was on the dance team with in junior college sitting behind me on one of my flights. It is a small world indeed.

The count down has begun. Three weeks left to go. Although I went into this assignment not enjoying the job, I am leaving with a different opinion. I will miss my co-workers that I have grown to respect and now consider great friends. That is one thing about traveling that never gets old...meeting new people. I hate that I started tennis and guitar lessons so late in this assignment. I am having a blast doing both and I am reminded of all the things that I truly enjoy and have neglected for the past few months. I am currently learning and hope to be able to play Alabama's Anthem..."Sweet Home Alabama" on my guitar by the time I return home.



Can't wait to visit with everyone soon. I hope you all have a Merry Christmas and a very Happy New Year!!



I am including my newest recipe. Give it a try.

PUMPKIN RUM PIE

1 (9-inch) premade pie shell
1 (15 oz.) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground ginger
pinch ground cloves
pinch ground nutmeg
pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioner's sugar
1/4 cup Praline Pecans, recipe follows

Preheat oven to 375 degrees. Partially bake the pie shell, according to the package directions. In large bowl using electric mixer, whisk pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cup heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, rum, and vanilla. Pour into pie shell. Bake for 10 minutes and then reduce the oven temperature to 300 degrees. Continue baking for 35-45 minutes. Cool to room temperature and refrigerate until ready to serve.
With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioner's sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.

PRALINE PECANS
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans

In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly, about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces an sprinkle on top of the whipped cream.

Want to audition?

I will be holding auditions soon for my new band. After only two guitar lessons, I have decided that I will be going on tour soon. Okay, so I am not that great, yet. I have a long ways to go but I have already decided to upgrade my guitar. That's right, I am about to own two guitars. So if anyone needs a guitar let me know. I can now play most of the C major chords and I am currently working on my strumming skills. As with most things, it is a lot harder than it looks.

Started tennis, again. Our coach assures us that in four weeks we will be ready for Wimbledon. We will just have to work on sponsors so that we will be dressed for the part. I am playing with 7 other women and they are a lot of fun. Went bowling with some co-workers last week and won the first game with 140 points. It was downhill for me after that. I don't think I will be working bowling into my tour or tennis schedule.

The trees are slowly losing their leaves but have been beautiful to look at. I went for a walk one day and took some pictures of the golf course. The weather has been great and has inspired me to get out and run more.

This past weekend I went to Charlotte for a "girls weekend". Friday night me and Amy stayed up and talked for a while just catching up. I was exhausted after what should have been about a two hour trip turned into a four and half hour trip. Talk about God watching over you. I left work later than I had intended on Friday. I was right outside of Monroe, NC when I came upon a wreck. There were only three other cars in front of me. So for two and a half hours I watched numerous firemen, paramedics and police take care of this wreck. It was like having a front row seat but with a nauseating feeling after seeing what was left of the car and knowing that whoever was in that car was either dead or in critical condition. I couldn't help but think, "thank goodness I had to stay and do that evaluation." Saturday we went to this great store that had so many unique gifts. I could have stayed there for hours. Next it was on to pottery. We went to Art Space and painted pottery. I guess we were both a little amibitous as it ended up taking over 3 hours to complete. I can't wait to see the finished product. We shopped a little more, watched a movie and then went out to a trendy Tapas restaurant. Out waiter, who is orginally from South America, assured us that we were indeed pronouncing the menu items correctly but "just a little slow". Anyway, the meal was delicous. Next we headed to this little pub for some Celtic music. Being the novice guitar player that I am, I found myself analyzing the musicians strumming techniques. After a game of shuffle board and feeling way to old to be there, we called it a night. Thanks Amy for a great weekend. I had a blast.



I am looking forward and counting down the days until I go home for Thanksgiving. I can't wait to see my family and friends. I am constantly reminded how truly blessed I am with a wonderful family and awesome friends. A special Happy Birthday to DAD. I love you!!

My friends that are close to me and truly know me will understand why I chose the following recipe to include on my blog. Girls, if I were there, you would all be getting some brownies. Thanks for being great friends!!!

CRACK BROWNIES

50 caramels
1/3 cup evaporated milk
1 package German chocolate cake mix
3/4 cup melted butter
1/3 cup evaporated milk (yes another 1/3 cup)
2 cups milk chocolate chips

Preheat oven to 350 degrees. In heavy saucepan, combine carmels and 1/3 cup evaporated milk. Cook over low heat stirring constantly, until caramels are melted. Grease and flour 9X13 baking dish. In large mixing bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press first half of dough into prepared baking dish. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust. Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over the caramel layer. Return to oven and bake for 20 minutes. Remove and cool for 15 minutes and then cut into squares.

Purple Puffs, Six Strings, and Going Home

Wow, has it been that long since I blogged? Apparently it has. I suppose that I have been preoccupied here in my little resort town of Pinehurst, NC. I have extended my assignment until December now. Although I have been surprised by how much I have enjoyed working here and contemplating the possibility of living in NC, I am eagerly waiting to go home to visit with my family and friends.

I suppose my latest new thing would be crossing off an item from my "bucket list". I have a new baby. She is red and black and occasionally if strummed the right way makes a beautiful sound. Yes, I am learning to play the guitar. My feeble attempts to teach myself have left me unmotivated. So next week I start my first guitar lesson. Who knows, maybe I will become a rock star. Yeah...unlikely I know, but at least it will keep me entertained for now. What else? After a very long hiatus from tennis, I will also begin adult tennis lessons this week with a group of ladies at at local tennis club. I guess this week is a good time to start new things. Hum...oh yeah. Halloween. I wasn't sure if I was going to top Richard Simmons last year but this year was equally as fun. I went as a bath sponge, loofah, puff ball...what ever you want to call it. Anyway, it provided laughter for many of my patients, which was great to see.



I know the big question is where to after North Carolina. I frequently shoot prayers to the Big Guy upstairs requesting directions. I keep hoping one day I will turn on my GPS system and it will tell me where to go. I have asked for an assignment close to home. We will see what is available in January. Hope everyone is doing well. Congrats to Angele and Wendy as they are both expecting. I'm thinking GIRLS this time.

RECIPES!!!!
I have been on a cooking kick lately for various reasons and have discovered some healthy and easy recipes. I have decided to start sharing some of my favorites. Enjoy!!!

BARBECUE PORK CHOPS

1 cup barbecue-flavored potato chips(about 1 oz.)
6 boneless pork loin chops, 1/2 inch thick (about 1 1/2 lb)
1/2 cup Original Bisquick mix
1 tablespoon canola or soybean oil
1 egg, beaten
3/4 cup barbecue sauce
2 tablespoons barbecue sauce

Place potato chips in 1 gallon re-seal plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
In small shallow dish, mix egg mixture, then shake in bag to coat with Bisquick mixture.
In 12 inch nonstick skillet, heat oil over medium-low heat. Cook pork chops in oil 15to 18 minutes, turning once, until golden brown on outside and no longer pink in center. Serve with 3/4 cup barbecue.

Updating

I know it has been a while, but I am in the process of updating my blog.