Oct 12, 2012

pumpkin spice latte

This week has been going much better than last.

My aunt is still in pretty serious condition, but she's doing much better than last week.

Work is calming down a bit, for the moment at least.  I'm pretty caught up on grading and planning.  I had 20 students come to my Spanish conversation table on Wednesday!  Granted, most of them came for extra credit or to get conversation hours in for their classes, but it still made me smile.

Hubs is on fall break, yesterday and today.  Okay, originally I was a little bitter, because I don't get a fall break, but then I realized that him being home means that the dog will be walked, dinner will be on the stove, and the apartment will be clean when I arrive home in the evening.  I got over that bitterness pretty quickly.

And, we´re going to start touring houses this weekend!  Ahhh!  Can't wait!

It's also pumpkin and apple season.  They're my two all-time favorite flavors.  We picked tons (okay, maybe not tons, maybe 18 pounds) of apples last weekend.  And, we got more apples, a pumpkin, and fresh pumpkin sage linguini from Fresh Fork.  It's going to be a good couple weeks.

Here's the first second of the pumpkin recipes for the season.  There will be many more to come, I'm sure...

Pumpkin Spice Latte
Recipe adapted from 5 Corners Bed & Breakfast
Makes 2-3 mugs, depending on the size of your mug =)

  • 2 c strong coffee
  • 2 c vanilla soymilk or almondmilk
  • 3 tbsp pumpkin puree
  • 2 tbsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice (or more cinnamon, nutmeg, allspice or ginger, depending on what's in your pantry)
Heat all of the ingredients over medium-low heat while whisking them together.  Bring it to a boil, whisking often, and allow the mixture to simmer for at least 5 minutes (so the pumpkin isn't raw).  Serve hot.  When the latte cools, it begins to separate, so whisk it well and reheat it if you don't serve it immediately.

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