It is just so beautiful here now!  The leaves are at peak colors, it’s breezy today, the sky is blue, and it’s a perfect 65 degrees. (Perfect for SOME people, that is.  My perfect is more like 85 degrees, but Robert simply loves to pull on his fleece jackets.)  We went for a 6 mile run this morning and marveled that we live in such a gorgeous place.  It really is a blessing to be surrounded by so much beauty.  

This is a big weekend for us.  Newcomer’s Night at church tonight, and Robert’s birthday on Sunday.  We’re having an open house on Sunday to celebrate several things ~ his birthday, his 20-year ministry anniversary, and also our upcoming sabbatical.  We’ll be taking the months of December, January, February and part of March off, and spending that time in Texas, so the party will also be a way to let our church know and say some temporary goodbyes.  I’m starting to get a little nervous with the realization that there could be over 100 people at my house on Sunday afternoon ~ and praying for good weather, because they  will definitely not all fit inside!

In my menu planning for the party, I’ve been flipping through some old magazines for inspiration, and last night I came across a recipe for a pumpkin smoothie. (It was Better Homes, not Real Simple as shown here.) I’m not sure how I developed such a love for all things pumpkin, but growing them, eating them, and decorating with them while living in New England just seems so right ~ so full of integrity in this post-card perfect place with its quintessential harvest season.  So, as soon as we returned from our run, I knew what my breakfast would be!  I made a few changes to the original recipe, and it was absolutely delicious!  Kayla tried a spoonful, and gave it an 

“Mmmmmmmm…that’s good!”

 As soon as I finish giving you the recipe here, I’m off to chop up some other squash varieties as well as lots of cheeses, veggies, chicken, potatoes, and more in an attempt to feed my party guests on Sunday!  Pray that it is an encouragement to Robert and sweet time of fellowship with our wonderful and even extended church family.

Pumpkin Love Smoothie

1/3 cup canned pumpkin

1/3 cup plain yogurt (or vanilla, but I don’t like all the added sugar.)

1 frozen banana

1 Tbsp peanut butter

1/2 tsp cinnamon

1 Tbsp honey or agave

1/4 tsp vanilla

Blend all ingredients in blender until smooth.  Top with a dollop of yogurt or whipped cream and sprinkle with more cinnamon.  Drink while gazing out your kitchen window and watching the reds, yellows, oranges, and greens blow gently off the trees.  Send hubby out to purchase mums in similar colors to plant in front yard and eventually greet party guests.  Help with an occasional algebra problem, grammar conundrum, or essay on Julius Caesar.  Add milk to thin if needed. Yum!