Fall is supposedly here in Santa Barbara, but with temperatures in the triple digits, one would never guess Autumn is technically in full swing. Never-the-less, it’s my husband’s birthday today and every year for his birthday, he requests one of three desserts; carrot cake, strawberry shortcake or pumpkin pie. This year, the winner is good old fashion pumpkin pie.
I wish I had lovely photos to display the wealth of my pie crust talents, but alas, my week was one of absolute clumsiness and carelessness – which of course carried over into the kitchen. The fact I’m still here with all ten digits on my wrists, is nothing short of a miracle. I could blame it on the baby who still wakes up three times a night to nurse, I could blame it on our busy schedules, I could even blame my haziness on the fact we have had 18 separate guests stay with us in less than 6 months, but ultimately I am just done – toast – finito – kaput. I am running on fumes this week and it shows.
I realized I was pretty far gone when I decided it was a good idea to put my iPhone on top of the car when I was getting Elora into her seat. Onto the highway we headed and onto the asphalt my phone flew. The upside? I was able to collect it, it still works and some stranger didn’t discover a phone with breastfeeding photos on it – the cup is always half full my friends.
Two days later, I was with Elora at a doctor’s appointment only to discover I had forgotten the diapers. Let’s just say MacGyver would have been proud of the diaper I managed to create out of a dog waste bag, some handy wipes and a bandana.
If you have had a week similar to mine and are asking yourself, “Are the planets out of alignment or something?” then here is a lovely straightforward recipe sure to produce a delicious, aromatic, rich pumpkin pie – a comforting dessert sure to make any accident prone week a little bit better.
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