{ Fall 2018 In Pictures }

It’s difficult to condense a season into a few photos.  And, to look at these, you might think everything looks ever-fragrant and all-smiles at our house. A more thorough post would include snaps of dirty laundry & dusty corners and a soundbite of a squabble or two.  This is just a brief, pictorial record of an imperfect family, living day to day by God’s grace.  We have to ask forgiveness when we step on each other’s toes and get selfish or lazy about loving one another. Anyway, here are a few random pieces of fall 2018. You have to catch this fast-moving life while you can.

 

 

 

 

 

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{ Pumpkin Butter }

Pumpkin butter is a sweet (dairy-free) spread for bread, pancakes or muffins.  It’s deliciously spiced and very easy to make.  (We use those pumpkins that have been decorating our front steps!)

Bring a jar of pumpkin butter for the hostess at holiday gatherings. This is my own simple recipe and it makes about a gallon of pumpkin butter.

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  • 4 quarts freshly cooked pumpkin puree
  • 3 cups apple juice
  • 4 cups white sugar
  • 4 Tablespoons pumpkin pie spice
  • 4 Tablespoons cinnamon
  • A few pinches of salt

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  1. Combine and cook on the stove or in a roaster oven.
  2. Stir frequently as it simmers on low to medium.
  3. The pumpkin butter is finished when it is thick, dark and stays put when spooned into peaks.
  4. Divide into jars, leaving ¼ empty at the top.
  5. Label and freeze.

 

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