|Nordic Ware Pumpkin Patch Pan|
The interview triggered memories of the table my husband and I made when we were first married. We balanced a piece of plywood over two saw horses and covered it with a table cloth. Later we replaced it with a table from the thrift store. On one end of that table he built a guitar and at the other end I made clay pots. We ate in the middle. We abused that table. One day it cried Uncle and warped, then cracked.
Tables are for gathering around. Offer a little food and we linger together for awhile. It's bonding in it's best form. Sharing a meal builds memories. When the forks are set down, elbows find the table. After a satisfying meal and a couple of glasses of wine, the tongue loosens and connections are made.
Tomorrow we will celebrate a birthday. The grand finale will be Pumpkin Cake made with pumpkin from my garden and baked in the Nordic Ware pumpkin cupcake pan my Mom gave me for a birthday years ago. 6 cups make the bottoms of 6 pumpkins and 6 cups make the tops of 6 pumpkins. A little frosting to wed the two and you have 6 round pumpkin cakes. One a piece. A stomach ache memory.
1 2/3 Cup Flour
1 Cup packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup water
1/2 Cup Pumpkin
1/3 Cup vegetable oil
1 teaspoon vinegar
Heat oven to 350 degrees. Mix dry ingredients and sift together. Add remaining ingredients.
No need to grease the pan. Pour the batter into an eight inch square cake pan - or into muffin pans.
Bake 25 - 30 minutes, until a spaghetti noodle inserted in the center comes out clean.
Frost. Or sprinkle powdered sugar over the tops. Decorate
Come to the table, stay for dessert. There's no telling what will happen.