Over the Hill and Through the Woods

to Amypalooza we go! Yes, that's right I'm going to be over the hill very soon and will be celebrating with a little fest! ie all my peeps are coming to town to throw down on some sun, fun and good times. We'll be resting our laurels at a mid-century house in Old Las Palmas in Palm springs with our toes in the pool and sippy cold beverages in our hands. We'll be able to walk 3 blocks into town to drop some quarters in the machines, do a little shopping or have some young something serve us dinner.

I don't get to see my friends very often as they are spread out all over so this is a special treat for me. What's even better is the week before I'm spending a long
romantic weekend with my hubs. It's really not so bad getting old.

yooo whooo I'm back

Originally uploaded by amysgreatadventure

Been a crazy couple of weeks. Had a night trip to Chicago and then home a night to leave again for a week working in Switzerland. Came home to a week of Thanksgiving goodness. I've been busy so to speak.

I made the full turkey dinner from scratch (minus some rolls outta a box) with all the trimmings.

Then I went into full craft mode. Just before I left, I made this armrest pin cushion. It has become my most favorite sewing tool. I do a lot of hand finishing and stitching at night while watching TV and many of morning woke up to an armrest peppered with pens. Now they are in the pin cushion! It handy little pockets to stow my snips in or a pattern.

I've also made 4 Christmas stockings, 4 ornaments, 20 gift tags for a swap I'm doing with Karen and Regena! ( plus Carolyn and Mark). Plus a few kitchen towels and 2 sets of pot holders.

Now I need to sew up 6 aprons before Christmas and my sewing is all done!

Holiday Fun

What are the things you look forward to the most this time of year? Halloween is this weekend and that triggers the "Holiday Season" when all things begin to run-a-muck.

Is the good food you get to make and eat on Thanksgiving, is it Black Friday shopping, the football games with leftovers, the wrapping of packages or visiting with family?

For me I like doing a little bit of all of it. To me that makes it festive. I enjoy the cooler weather, the holiday music in the stores, the great smelling candles that come out. I love the seasonal flavored coffees. I just don't like too much of any one thing - too many long check out lines - too much holiday music - too much wrapping - I want just the right amount of each. I want to do holiday tea at the Four Season's again. It really makes the season bright.

Being that we live far way from our families it has always just be "us" for the holidays. We enjoy it but we miss all the craziness that family brings. Which is why this year we're diving in. We are trying to get to my husband's family for Christmas weekend = there are a lot of family up there and it will be some holiday madness for sure. I really love all of them - they have been so kind and warm to me. I am truly fortunate to have married into their family.

On that note tell me what you like the most?

My Favorite Fall Recipe!

Pumpkin Fudge

I make this every fall and I just love it. I have subscribed to Southern Living Magazine for 10+ years and I got this one a long time ago and had been my go to sweet treat for Thanksgiving. I hope you like it too.

Ingredients

• 3 cups sugar
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Mary McClure, Barboursville, West Virginia, Southern Living, OCTOBER 2005