Hello, Dear Readers!
If you are in the U.S., it is Thanksgiving week here. I wanted to create this blog post to express my sincere gratitude for your readership and support throughout 2017. Euphoric Gratitude to coming up on its one year anniversary in January and I just can’t believe it will be a year soon. So, thank you SO much!
Through 2017, I’ve experienced ups and downs, but everything seemed to work out for the best. As we gather with our families this Thanksgiving, let us take a moment to cultivate gratitude and express all the love and appreciation for family.
Personally, I am so grateful for love. I am grateful for the love shared with my significant other and his unconditional support for all that I inspire to accomplish. We have grown closer over the past year and I am glad to call him my soul partner and best friend. I am grateful for my family, especially my brothers. I am so glad to not only have brothers, but dearest friends. I am grateful for our three dogs and all the character and fun they bring into my life. I am grateful for my career in higher education and my doctoral degree journey because I know I am making a difference through social change. Most of all, I am grateful for you, the readers. Thank you for your amazing support and contribution to the conversation. I appreciate you!
So please express as much gratitude and love as you are able and enjoy the present moment!
Finally, I would like to leave you with my favorite Thanksgiving treat recipe…PUMPKIN PIE! OH YEAH!
In recent years, I’ve been using Libby’s Pumpkin Pie recipe and it’s pretty yummy. So, I would like to share the recipe with you.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
To view Libby’s Pumpkin Pie Recipe, please read the full article here.
If you have a favorite Thanksgiving recipe, please share it in the comment section along with “what you’re most thankful/grateful for?”
Much gratitude and love,