Happy Thanksgiving

While I feel sheepish about my lack of originality, I don't feel energetic enough to do anything about it, other than acknowledge that I feel sheepish.






Things I am thankful for:

-- Darling Daughter who is old enough to bake the Thanksgiving Pumpkin Spice cake (recipe below) so I don't have to.

-- postcard coupon for $50 off at Ruth's Chris Steakhouse which we redeemed last night.

-- friends who host potluck Thanksgiving dinner which means that I only have to bring a Pumpkin Spice cake which Darling Daughter made.

-- husband who periodically goes far away to work in Tropical Paradise.

-- husband who comes home to Mountain Paradise after working far away in Tropical Paradise.

-- extra money to spend in pricey Mountain Paradise which husband earns when he works far away in pricey Tropical Paradise.

-- visiting husband in Tropical Paradise when he works far away.

-- extended family who spend every other Christmas in Mountain Paradise, pricey though it is.

PUMPKIN SPICE CAKE
Recipe from Bridget’s Family Files

4 EGGS
2 CUPS SUGAR
1 CUP OIL
1 16 OZ CAN PUMPKIN
2 CUPS FLOUR
2 TSP BAKING SODA
½ TSP SALT
2 TSP CINNAMON

MIX ALL INGREDIENTS TOGETHER. POUR INTO A GREASED AND FLOURED TUBE CAKE PAN. BAKE ONE HOUR AT 350°. COOL COMPLETELY BEFORE FROSTING. REMOVE FROM PAN.

6 OZ CREAM CHEESE
1 LB POWDERED SUGAR
1 STICK BUTTER
2 TSP VANILLA

MIX INGREDIENTS TOGETHER. BEAT UNTIL SMOOTH. THICKLY FROST ENTIRE CAKE.

AT ALTITUDE: ADD 1 EGG. OMIT 2 TBSP OIL. OMIT 3 TBSP SUGAR. OMIT 1/4 TSP BAKING SODA. INCREASE OVEN TEMPERATURE APPROXIMATELY 20°, SHORTEN COOKING TIME. START CHECKING FOR DONENESS AT APPROXIMATELY 45 MINUTES.