Yes, with cool temperatures and constant drizzle, summer is truly over and school started today, at least for an hour. Visiting day. The kids took to the people, space, routine like ducks to water and were happy to be there. First to the dramatic play area decked out as a kitchen, then to the sand table, finally to the blocks and tools. Plus some painting in yellow, a portrait of me by Bud, Sis writing her name all by herself. The quick parents' meeting (and thank you for mentioning mommies and mamas, Mrs Director!) informed us of H1N1 precautions, pumpkin field trips, and Mother's Day celebrations. It's going to be a fun and busy year. Plus, I'm helping out with some art lessons and the new school blog, which will be a pleasure.
Afterwards, we all went to the coffee shop--it's pumpkin spice latte season!!!!--and had a snack. Or, well, the kids ate my snack, a piece of pumpkin bread. Soon, Sis was planning our afternoon activity--making Pumpkin Bread, pumpkin pie, pumpkin cookies. She has always liked pumpkin. But, of course, I don't just keep pumpkin around the house, so after picking up our CSA box, we got a few cans of pumpkin. And made the bread. Which we shared with Goose and Mommy Goose during our afternoon playdate.
Because kids can't live on bread alone, there's meatloaf in the oven for dinner. But for now, we are chilling in front of a new episode of our new favorite show, "Dinosaur Train." The school year is off to a good start.
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Pumpkin Bread
Delicious!!! And it freezes. I have made it without the nuts and raisins and it is just fine.
Makes 2 loaves
3 cups sugar
3 ½ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons each nutmeg, allspice, cloves, and cinnamon
4 eggs
2 cups fresh or canned cooked pumpkin
1 cup oil
½ cup water plus ½ cup apricot or peach brandy (or another ½ cup water)
1 cup each chopped pecans and raisins (optional)
Preheat oven to 325°F. Combine sugar, flour, soda, salt, nutmeg, allspice, cloves, and cinnamon in large electric mixer bowl. Mix eggs pumpkin, oil, water (or brandy) and combine with dry ingredients; beat until well mixed. Fold in pecans and raisins. Bake in large greased Bundt pan until cake tests done, about 1 hours and 30-45 minutes.
Gommie
