Almond pumpkin sugar scrub, made from freshly roasted pumpkin puree. This batch tastes so good that you almost want to eat it!
I am up rather late this evening, which seems to be a pattern as of late. I have been rigorously studying the California Pinot Noirs and Cabernet Sauvignons on our wine list, so that I can rise to the occasion tomorrow, when I begin my position as sommelier at my new job. I am scrunching my eyes, as I write this post, for I am finally getting a little closer to sleepy. It has been difficult to find or make time to write, since the new job and the recent home renovations have taken priority. All of my day-to-day actions have almost seemed “dreamlike” to me because of the fast pace that I am treading. I am so ready to slow down…
My friend, Trent Court, gave me this pumpkin pie. His wife, Kat, made this pie from pumpkins grown in their garden. We consumed this pie well under a day’s time!
I am absolutely loving these cool, fall days. The weather here in Denver is so beautiful this time of year, when the days are shorter, the sun’s angles are soft, and the evenings are chilled and scented with the aroma of dead leaves and smoke. This season, so similarly to spring, signifies change and turns my thoughts toward rebirth and redirection. This has definitely been one season of change. More on that later, but first, I’ll share my latest culinary and garden adventure. Not only does fall make me immediately want to run out and purchase pumpkin spice-scented candles, but I also want to bake pies … and lots of them. Thankfully, pumpkins are so abundant both at the store and in neighboring gardens!