Jessie: In New Hampshire, feeling grateful that unlike last year on Thanksgiving, the snow has not yet started to fly.
One of the things I am grateful for this year is the sense of community built up around this blog. And nothing seems to reinforce the feeling of community like time spent together round a table, sharing stories, experiences and a good meal.
Since we can’t all be together the physical world today I thought it might be nice to imagine seeing all of you around a cyber table. I am imagining a gathering of all of those readers who comment and all of those readers who simply enjoy reading and nodding their heads quietly. I’d love for any of you to join in by mentioning in the comments which favorite food you would like to bring to the feast and maybe a thing you are thankful for this year.
I’m planning to bring my protagonist Dani Greene’s Maple Pumpkin Butter. Dani likes to beat it together with some cream cheese and use it as a dip for pretzels. It is also great on hot toast or spread between the layers of a cake. The recipe comes from my book, A Sticky Situation. Its main ingredient is pumpkin and it always makes me think of Thanksgiving every time I make it.
Happy Thanksgiving to all of you!
Maple Pumpkin Butter
30 ounces canned pumpkin puree
1/3 cup maple syrup
1 1/4 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon each ground cloves and cardamom
Spray a slow cooker with non-stick cooking spray. In a bowl combine all ingredients then add to the slow cooker. Cook on low setting for 6 hours or until the mixture is reduced to a thick, spreadable consistency.