PUNKIN PIE FUDGE AND THIS AND THAT....................

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This is going to be sort of a rambling post, because that's just how my mind is working these days, so puhleeze bare with me! Hey, check out these photos I've taken over the past few days...first one's on the Moose River by our home, and the rest are on the Old Forge Pond....I thought these were too good not to share.....

Don't these just put you in the mood for, say......some PUNKIN PIE FUDGE??? Well I thought so.....please be patient, just a few more pictures to share!

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So, in case you've missed it the past 14,741 times I've talked about it, our daughter, Little Miss Thing, is a junior at Cal, or UC Berkeley, in California. Awesome, awesome school for an awesome girl. ANYWAYS, one of the things we love best about the school is the racial diversity of its student body. Kids come from all over the world to study there. Most of Abbie's friends and roomies were not born in this country, and talk about wonderful, brilliant, interesting people! Little Miss Thing feels very, very blessed.....

One of Abbie's roommates is named Priya Patel, and she is from India. Recently, she invited Abbie to a Hindu celebration in Berkeley called, "Raas Garba", which is just like a big Eastern Indian version of a good old fashioned Ho-Down! Here's how Abbie explained it to me in the e-mail that accompanied her photos of the (well, getting dressed for, actually) event : "Raas Garba commemorates the slaying of a demon by Hindu gods, and represents overcoming obstacles in your own life." Wow, couldn't we all use a little Raas Garba, every now and then? Sweet Priya's mother actually brought ALL of these traditional dresses for the girls, so that they were properly attired for the festivities..........I SO wanna be 20 again!.....

Looks like great fun, no?

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Since you've been so patient with me, here's my Punkin Pie Fudge recipe, at long last. WARNING : you will need a candy thermometer for this recipe, but don't be scared, sweetie pie......if I can use one and get the fudge to the soft ball stage, ANYONE can! To begin, line a 9x13 inch baking pan with foil, leaving some hanging over the sides. Combine white sugar, brown sugar, evaporated milk, canned pumpkin, butter and pumpkin pie spice in a medium saucepan...I just used my dutch oven.............

Bring to a boil over medium heat, stirring CONSTANTLY. Continue, stirring CONSTANTLY, for about 12 minutes or until thermometer reads 240 degrees.............

Quickly stir in white chocolate chips, marshmallow cream, pecans and vanilla.......I beg of thee, use only GOOD vanilla in your baking...makes a world of difference.......never, ever use that artificial crap......

 Stir for another minute until the chips are melted...immediately pour into prepared pan. Let stand for about 2 hours or until completely cool. Refrigerate tightly covered overnight. Cut into 1 inch pieces.......

I seriously sent the WHOLE pan to Little Miss Thing in her Autumn care package....I cannot be trusted with that stuff in the house!............

Here's the recipe......

PUNKIN PIE FUDGE

Makes about 3 lbs.

2 cups granulated sugar

1 cup light brown sugar

3 / 4 cup butter (1 and 1 / 2 sticks)

5 oz. can evaporated milk

1 / 2 cup canned pumpkin

2 and 1 / 2 tsp. pumpkin pie spice

2 cups white chocolate chips

1 7oz. jar marshmallow cream

1 cup chopped pecans or walnuts

1 and 1 / 2 tsp. vanilla

Line a 9 x 13 inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees. Quickly stir in the white chocolate chips, marshmallow cream, pecans and vanilla. Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces. Store in the refrigerator.

TODAY I'M SO THANKFUL FOR.......

***The fun day I had with B.A., exploring the Trenton Falls and Steuben areas. A glorious day, with pictures to come shortly....

***My ability to see and appreciate the beauty all around us, every single day!

***The nice chat I had with my sweet Aunt Jan in California this afternoon....Aunt Jan, you totally ROCK!!