Most of the country will get an extra hour of sleep tonight.
I get an extra hour to lay in bed waiting for dawn or fooling around on the computer which is what I do when I spring into attention around 3:30 each day.
I tried melatonin but had such
wild dreams I had to give them up for fear of having a heart attack while being chased by a herd of tyrannosaurs through the foothills of Tibet.
The racing by of autumn reminds me to slow down and enjoy the remaining days before winter sets in and everything orange and yellow turns to gray.
One of the GREAT things about changing seasons is changing everything else around you as well. Think about it. With each new season comes a new choice of footwear, clothing, house accessories and even food.
It’s pretty hard to choke down a bowl of hot beef stew and dumplings while wearing a tank top. Like wide leg trousers and short people. It just doesn’t go together.
Today I have for you the most perfect fall fare – especially if you’re cutting back on sugar. This is the simplest recipe in the world and you can make it in 41 seconds while standing with your hand on the microwave handle. I usually go ahead and use the whole can of pumpkin with an 8-ounce block of cream cheese. I have also discovered brown sugar Splenda which is good with this concoction.
Mock Pumpkin Cheesecake
½ cup canned pumpkin
1 (3-oz.) cube cream cheese
1/8 tsp. ground cinnamon
1 – 2 packets Splenda
Heat in microwave 40 seconds & enjoy!