17.10.01 - 5:28 p.m.

i am moving next week or something.
do i have a place to live? no.
is everything packed away neatly,
awaiting the moving vans arrival? no.
in complete honesty, is a single task on my
to-do list completed? no. basically i am
nonchalantly watching tlc daytime, throwing things in
boxes when the urge hits me, and getting
in fantastic verbal brawls with certain obnoxious
roommates over the presence of a [quite beautifully] carved
pumpkin sitting in the livingroom for precisely six hours
until it was placed in its rightful spot on the porch.

1 cup canned pumpkin
1 cup apple butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
one 5-ounce can evaporated milk (2/3 cup)
1/2 cup milk
pastry for single-crust or double-crust pie
whipped cream (optional)
in a large mixing bowl combine pumpkin, apple butter, sugar,
cinnamon, ginger, and nutmeg. add eggs; beat lightly with
a rotary beater or wire whisk till combined. gradually
stir in evaporated milk and milk; mix well.
prepare and roll out pastry as directed. line a 9-inch
pie plate with pastry. trim and crimp a high pastry edge
or attach leaf-shaped cutouts. pour pumpkin mixture
into pastry shell. to prevent overbrowning, cover edge of pie
with foil. bake in a preheated 375 degrees F oven for 25 minutes. remove
foil and bake about 25 minutes more, or until a knife inserted
near center comes out clean. cool on a
rack for 1 hour. chill 3-6 hours before serving.

love
astrid