Thursday, November 11, 2010

Back To Simplicity: Pumpkin Pie

I live about two hours from my parents.

Two hours is far enough that we both have our own space. But thankfully close enough that we see each other on a fairly regular basis. And can babysit the dogs, when one or the other, leaves town.

Recently, I headed down there with the dogs in tow.

I'm flyin' along in my gas-guzzling SUV (Please, judge me. I do. Everyday.), cruise control set at 73 mph, radio blaring, cell-phone propped up for easy access, mentally ticking through my "to do" list that loomed frighteningly in front of me before we could leave for vacation... when I passed a horse drawn carriage, being guided by two Mennonite men.

Both men where wearing the traditional "plain" clothing; black hat, black pants, non-descript shirt and shoes. Their horses plodded along at an easy pace and I instinctively slowed my own vehicle in response to the apparent ease and pace of life, that was present around me. I was struck by my own need for noise and speed and doing. And I was a little envious.

As I continued to slow my speeding car, I clicked off the radio, put my silly phone away, and took a breath... a deep, slowing breath. And I gave God thanks, for little reminders that pass through our world... reminders of what simplicity and connection and "living out ones faith" might really mean.

As I passed these men, something caught my eye. 

Two distinctive, white cords dangling from either side of the brim of his black hat. And his friend? All be darn, if he didn't have a cell phone up to his ear. A CELLPHONE! And EARBUDS!

So forget it. I apparently can't rely on anyone anymore.

Justin Timberlake can bring sexy back all he wants... I'M BRINGING SIMPLICITY BACK.

Here's what you'll need, for a simple Pumpkin Pie.

(Yeah.  I can't lie.  This picture is really about showing you my favorite Thanksgiving plates.)

3/4 Cup light brown sugar
1/8 Teaspoon salt
1 Teaspoon cinnamon
1 Teaspoon nutmeg
1/2 Teaspoon ground ginger (scant)
2 Eggs
2 1/4 Cups pumpkin puree
1 (12-ounce) Can evaporated milk

In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm.

This recipe is a little bit Libby's, a little bit Food Network, and a little bit Yum. 

And Simple.  So.  Take that, Mennonites.

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