If I had to name my least favorite month of the year, I would say, “November.” Thinking of November brings to mind dreary days that are growing ever shorter. The trees are bare (or getting rapidly to that state), and my garden is done for the year. The weather is often damp and chilly, causing me to fight a desire to do nothing besides curl up in my recliner with a good book to read and a cup of hot tea to enjoy.
Just when I am ready to give in to November “blahs,” I remember that the month is also designated for giving thanks. Somehow, a grateful attitude gently removes my dismal outlook and reminds me that my focus should not be on things that are missing, but on the abundant blessings I have received. My garden may be through for the season; however, I am still enjoying its bounty.
One of my mother’s favorite hymns was “Count Your Blessings.” Although hearing it brings tears to my eyes (Mom’s off-key rendition sings along in my mind), the words prompt me to stop feeling overwhelmed by all the troubles of life and be glad that my life is overflowing with goodness from the Lord, the Giver of all good things. It is a matter of perspective: I can choose to fixate on the fact that my mother is gone, or I can make a choice to be thankful that I had a mother who taught me to count my blessings.
If the bleak days of November leave you feeling gloomy, take my mom’s advice and add up the positives instead of trying to multiply the negatives. Look up that old hymn and be blessed by its counsel!
One blessing of the fall season: pumpkins! I love to find pumpkin recipes to try; this year is no exception. Magic Pumpkin Cake turned out to be an excellent choice for my son Jonathan’s late October birthday. His family came to my house that day, and it was fun to celebrate with them. This recipe might be a quick substitute for pumpkin pie at Thanksgiving.
Not all pumpkin recipes are sweet. I chose Perfect Pumpkin Soup for those who do not want all the sugar found in desserts. The original recipe was not precise in its ingredient list, so I wrote down amounts as I added various items to my soup pot. I started with smaller amounts and included more if I thought it necessary. I found it ironic to see a recipe labeled as “perfect” when there were no specific quantities. Oh, well. By the time I was finished making the soup, it had a perfect flavor for me. Although different from the original (I added things and changed others as I saw fit), it turned out to be very tasty, so much so that I had to make myself stop eating it.
Magic Pumpkin Cake
1 box yellow cake mix, plus ingredients needed to make (eggs, water, oil)
1 (15-ounce) can pumpkin puree (1-3/4 cups)
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup brown sugar
Frosting:
1 box white chocolate instant pudding mix
1 teaspoon pumpkin pie spice
1 cup cold milk
1 cup frozen whipped topping, thawed
White chocolate curls (optional)
Preheat oven to 350 degrees.
Prepare cake mix as instructed on package; pour into a greased 9-by-13-inch pan. Set aside.
In a medium bowl add pumpkin, evaporated milk, cream, eggs, and brown sugar; whisk until smooth. Pour over cake batter.
Bake for an hour (or until it no longer jiggles in the middle).
Let cool. Make frosting by whisking together white chocolate pudding mix, pumpkin pie spice and milk until smooth. Fold in whipped topping and mix well.
Spread over cooled cake and top with white chocolate curls, if desired.
Refrigerate until ready to serve. Serves: 12-16.
Perfect Pumpkin Soup
2 tablespoons olive oil
1 large onion, chopped
3 or 4 carrots, peeled and chopped
3 celery ribs, chopped
2 cloves garlic, minced
1 small jalapeno pepper, seeded and chopped
1 (15-ounce) can pumpkin or 2 cups pumpkin puree
1/4 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
Small dash of nutmeg
1 quart low-sodium chicken broth
1 pint half-and-half
Heat oil in large pot; add chopped vegetables and sauté until softened. Add spices, pumpkin, and chicken broth. Bring to a boil; reduce heat. Add half-and-half and simmer for 30 minutes. Use a blender to puree (an immersion blender works great). Serve hot.