observations, ideas and inspiration... from my pennsylvania home, garden, kitchen, and studio

Thursday, November 24, 2011


Today I am thankful.  I am thankful for a husband that loves me more than I could ever imagine.  I am thankful that we have one sweet and healthy daughter.  I am thankful that we have very loving and supportive family and friends.  I am thankful for my long distant friends whom I will never meet in person but share so many interests with and enjoy so much.

I am thankful.     I am grateful.      And I am blessed.

Happy Thanksgiving!

Wednesday, November 16, 2011

My favorite Pumpkin Pie

I have fallen in love with this pie.

This recipe is adapted from one included in a favorite cookbook "The New Best Recipes".  I adjusted the spices a little because I don't like a too spicy pumpkin pie.

First you need to make a pie crust.  This is my most current favorite pie crust lately.    You make it in the food processor, it's so easy and the best I've tasted in a long time. It also makes great pie scrap cookies.  I think it's in the lard.  Yes I said lard.  Sounds gross but makes the best crust.


Make that first OR your favorite crust OR use a store bought crust if your not into making pie crust.  I won't judge you.

Your will need to partially prebake your crust. 

After you fit it to the pie pan, put pie in the refrigerator for 20 minutes.  Preheat your oven to 375 degrees.  Prebake shell for about 20 minutes until very lightly golden brown.  You can use pie weights but I don't have them and always keep my fingers crossed that my pie won't fall in.  I've been lucky so far!

Start preparing the filling when you put the pie shell in the oven.  The filling should be ready when the pie shell has partially baked.

Pumpkin Filling:
2 cups plain canned pumpkin puree
1 cup packed dark brown sugar
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/2 tsp salt
2/3 cup heavy cream
2/3 cup milk
4 eggs

Process the pumpkin puree, brown sugar, spices, and salt in a food processor for 1 minute until combined.  Transfer mixture to a heavy-bottom saucepan; bring to a a sputtering simmer over medium-high heat.  Cook the pumpkin, stirring constantly, until thick and shiny, about 5 minutes.

When pie shell comes out of oven, increase oven temperature to 400 degrees.

Whisk the heavy cream and milk into the pumpkin mixture and bring to a bare simmer.

Process the eggs about 5 seconds in food processor until yolk and whites are combined.  With motor running, slowly pour about half the hot pumpkin mixture through the feed tube.  Stop the machine and add remaining pumpkin mixture.  Process 30 seconds longer.

Pour the warm filling into the hot pie shell.  (Ladle any excess filling into the pie after it has baked for 5 minutes, by this time the filling will have settled.)

Bake the pie until the filling is puffed, dry-looking, and lightly cracked around edges, and the center wiggles like gelatin when the pie is gently shaken, about 25 minutes.

Cool on wire rack for at least 1 hour.

Served warm, chilled, or at room temperature ~ it all taste good!!

Tuesday, November 15, 2011

Rain rain turn to snow!

Okay, I'm ready for a little of the white fluffy stuff now.  

These lovely ladies are on the Primitive Gatherings this month. Hop on over there for more info.

I've also added a few Christmasy things on my website. I'm working on a big Christmas update coming soon.

Today I'll be making pumpkin pie for tomorrow....for you! Sorry, we get to eat it though. I found a new recipe a while ago and made it for Dino's birthday, his favorite is pumpkin. It was fantastic!!!

Thought you might want to try it for Thanksgiving.

Have a lovely day my friends.

Jenn xo

Wednesday, November 9, 2011

Simple Goods Show

Saturday was Simple Goods.

So many amazing booths.

The way they were set up, the creativity was overwhelming and inspiring.

I met one of my favorite artist/craftsman James Cramer, who was there signing his delightful new book "'Tis the Season".

You may know him from the Country Living book "Seasons at Seven Gates Farms". It was such a pleasure.

Horse drawn carriage rides from the main building

to a second building this year.

More antiques and primitives!

Hard to find Pilgrim Corn

Audrey & David, our good friends from 1824 Antiques
My mom & me
A few things I brought to the show.

Now I'm home getting caught up. Lydia has been sick since last week. We visited the doctors yesterday. She has a slight walking pneumonia with an ear infection, poor thing. 

I have a few things left from the show that I'll be posting hopefully later today on my website.

Have a wonderful Wednesday!

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