Emergence

The weight of many hearts beats upon my chest.

Do I dare soar?

Do I dare fall?

Drawn to warmth after a long winter’s slumber.

A frozen soul melted by hope.

Thanksgiving Favorite!

Growing up in New Hampshire, we always had Indian Pudding at Thanksgiving.  I took this delicacy for granted until I moved to other areas of the country where the dish was virtually unknown.  Best described as a cross between bread pudding and pumpkin pie, it is perfect served warm with a side of natural vanilla bean ice cream.

Indian Pudding first appeared in New England during the 17th century. It grew in popularity and became a Thanksgiving staple. However, Indian Pudding seems to be fading from memory, even in our region.  I have enclosed our family recipe below (with lactose free equivalents).  If you are looking for a new treat, give it a whirl!

Classic Indian Pudding

5 Cups Whole Milk (yes, whole milk as skim and fat free do not work. Lactose Free will also work)

½ cup Yellow Corn Meal

½ cup Sugar

½ Cup Molasses

¼ Cup Butter (for Lactose Free use Margarine)

1 Teaspoon Salt

1 Teaspoon Pumpkin Pie Spice (If unavailable, mix ½ tsp cinnamon, ½ tsp ginger, and ½ teaspoon nutmeg)

Preheat Oven to 350. Combine 2 cups milk with corn meal, sugar, molasses, butter, salt, and spice in heavy sauce pan.  Heat on medium heat until bubbly, stirring occasionally. Simmer for 5 minutes or until thickened.  Pour into buttered baking dish (8 cup dish). Stir in 2 more cups milk. Bake for one hour. Stir in remaining one cup milk and back for approximately 1-2 hours or until set (jiggly, but still soft)

Serve with Natural Vanilla Bean Ice Cream (I have also found lactose free ice cream, but it can be a challenge to find)

Pen and Chisel

Sunrise over the Mount Washington region, New Hampshire…Nature’s Inspiration

Thoughts fly free.

Dreams sleep in silence.

Voices soar when spoken.

But written words remain, carved in granite like nature’s masterpiece.