We missed having the children over Thanksgiving. However, when I read in this morning's paper that the lines to get through security at Midway on Sunday morning were over a mile long--stretching from the security checkpoint all the way out to the CTA Orange Line, I was glad they weren't in it!
The Baker and I had only a short drive of less than twenty miles on Thanksgiving before we were seated by a warm fire sipping champagne and enjoying good company. I wish I'd gotten a few photos of the beautiful table, my delicious plate holding roast turkey, dressing napped with some of the best gravy I've had (insert smile), Jim's cranberry relish (truly just like my mother used to make), bright orange carrots simply steamed and a mixed green salad with poppy seed dressing. When we thought we could not eat another bite, coffee was served accompanied by The Baker's pumpkin pecan pie. Oh my!
Speaking of coffee, I like mine unadulterated with any flavor. Good strong coffee, very hot, and a generous pour of half and half. On the other hand, I think of a latte as a hot milkshake with no ice cream. Starbuck's makes a good pumpkin spice latte. So does The Baker. In fact, I think his is better. Since finding this recipe (which I've shared with you before) in the Chicago Tribune several year's ago, it has become a tradition for us. We (well, lately, he) always saves a bit of pureed pumpkin--enough this year for us to enjoy this treat twice. In fact, as I type this, he is stirring up one for me. It will be my lunch to sip while I visit your blogs.
DIY Pumpkin Spice Latte from the Chicago Tribune
For 2 servings:
2 cups of 1% milk (or whatever % you like)
3 tbsp pumpkin puree
2 tbsp sugar
1 tbsp vanilla
1/4 tsp cinnamon (more for sprinkling)
1/4 tsp nutmeg
1 cup strong brewed coffee
Whipped cream, optional (well, not really optional)
Combine milk, pumpkin and sugar in a saucepan and cook over medium heat, stirring until steaming and the sugar is melted. Remove from heat.
Stir in the vanilla and spices. Whisk until foamy.
Pour into two heated mugs, filling each only half way; top off with the coffee. Garnish with a dollop of whipped cream and a sprinkling of pumpkin pie spice or cinnamon.
Curl up in front of a roaring fire