The Chef and the Surgeon

Back when we were pups–my dear friend Mary Jo and I decided to go Trick or Treating…you know, take the little kids out so they’d be sure to have some mature, adult supervision.

Ah, yes. What humanitarians we were. ALWAYS thinking of the welfare of others…small children…old people…woodland creatures…pet rocks.

{sigh}

Ok…ok.

So, there were a couple of guys up the street and we figured why waste a good excuse to drop by and say a nice, casual, breathy, impromptu, “HIiiiii.”

The kids did make a pretty great smoke screen though.

heh, heh.

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Great Pumpkin Ready…

so to speak.

Look at this photo very carefully. What’s wrong with this picture? Well, other than the fact that it’s a bit blurry–what else is really, REally wrong here? Hmmmm?

Ha! There now. That’s much better.

Daney-boy has told me many times that his favorite memory in the world was when he was little and and came home from school to find the house all decorated for Halloween…just like magic! He missed it even when he was far, far away in Lithuania.

Oh, but now look this direction. Tsk…tsk. Positively dreadful.

Just a few subtle changes…here and there. Would you like to see them up close? Okkkk…try not to be too frightened. {snicker, snicker}

Oh, yeah…

Halloween, Andersonian style…

…the Next Generation.

Baby Spooks

I don’t actually remember this particular Halloween, but that’s because I’m the little one in the shot. Laurie was a pink cat or something and Andy was a skeleton. Sweatshirts and masks.

My favorite things are the tiny pumpkins. I always felt sorry for them at the store, because I was afraid they’d be left behind.  To this day, that’s the size I buy.

Don’t you sometimes wish that it could all be this simple again?

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Renesme

A single photo – no words – capturing a moment from our lives.

A simple, special, extraordinary moment.

A moment I want to pause, savor and remember.

If you are inspired to do the same–leave us a link in the comments.

Happy Conference weekend everyone.

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PS~ Oh-oh! See my guest post at Farm Bell Recipes!

Pumpkin Spice Cupcakes…

…with Cinnamon Cream Cheese Frosting. The kind that makes your eyes roll back in your head because you think you’ve expired and gone to Heaven.

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I tried to resist. I did.

I tried to make something–anything–without pumpkin…

but it was to no avail. It’s just so dang fabulous.

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When you taste these, I promise, you’ll forgive me. The original recipe can be found at  Taste of Home.

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Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

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Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen heavenly cupcakes.

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Y.U.M.

 

Pumpkin Spice Cupcakes...
 
: 24
Ingredients
  • ¾ cup butter, softened
  • 2-1/2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2-1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • 1 cup buttermilk
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add pumpkin.
  4. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  5. Fill paper-lined muffin cups three-fourths full.
  6. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  7. Frost cupcakes.
Notes
FROSTING: 1 package (8 ounces) cream cheese, softened ½ cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 2 teaspoons ground cinnamon For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth.

 

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