Life lesson #3627 – The beautiful weekends of fall go by ever so quickly
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It’s been 12 years now (October 2004), we’d just broken ground, the beginning of an 18-month project to act as general contracts and build our own house. Every evening I went to the lot to work, only to find myself distracted by the excitement of it all. “No worries, I’ve got time; I’ll finish that task tomorrow.”
“My Dear, you realize there are only a few weekends left until the first of November? At that point it’ll be cold, snow will be right around the corner, and I can guarantee you’ll wish you’d been after it while the weather was still nice.”
He probably doesn’t realize, but every year since I’ve remembered his comment, and intentionally slowed down to savor the last of the weeks before winter
This weekend we took a break from picking apples and walks at the park, to enjoy being outside while getting things done around the house. A perfect Saturday with crisp blue skies we listened to one Iowa team on the radio, the live sounds of the other as they played across town.
My husband scheduled for surgery in just a few days, to fix an unfortunate nerve in his arm. He’d gently reminded me that if I needed a hand raking, trimming trees, or washing windows, now would probably be good.
We sat long enough to sip on a late afternoon pumpkin smoothie.
Enjoying this time of year includes all of my favorite ways to eat pumpkin. Not only it great in pancakes and pumpkin bread, but it makes a wonderful base for a smoothie. (If using canned, be sure to seek out an organic brand without added sugar)
Frozen banana lends a hint of sweet as well as a thick texture to your drink. Chilling the pumpkin ahead of time helps your smoothie stay as cold as possible (though it’s not required). The recipe is also delicious with honey, but on this October afternoon, pumpkin and maple syrup seemed like perfection to me.
ps: For tips on how to make pumpkin puree
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~ Adapted from Skinny Ms
- ¾ cups unsweetened almond milk
- 1 cup crushed ice
- ½ frozen banana
- 1 tsp finely ground flaxseed
- ⅓ cup pumpkin puree
- 1 ½ Tbsp honey (or maple syrup)
- ¼ tsp each of cinnamon, nutmeg, and ginger
- Optional ingredients: a scoop of protein powder, or a shot of espresso
- Optional Toppings
- cinnamon graham crackers, crushed
- Add all ingredients to a blender and puree until smooth.