I Still Got It

I still like the seventh grader. I think we're pretty much at the edge of the cliff of time where I'm not supposed to like her, but mostly she's a pretty fantastic human. That's not to say that there haven't been times when I wanted to turn her toenails into threads and use those threads to sew her mouth shut, but meh. We all have our days when we act like jerks.

Myself included.

This weekend, though, everybody was on their best behavior. That tends to happen when everybody gets to go to their favorite dance class. It's even more likely when it is a Broadway Series night at the Benedum. At least one of the girls has been known to be EXCEPTIONALLY nice when there are show tickets sitting on the kitchen table. It turns out that I'm not bluffing when I say I can take whoever I want with me with my season tickets SO BEHAVE ACCORDINGLY. Funny how that works.


Alexis and I ended up downtown extra early, so we took advantage of some perfect weather and walked around for a bit. Pittsburgh is a gift for all that it has to offer, so we easily filled some time wandering around Market Square and then the Point.

I mean, this happened, so basically Pittsburgh is the best place ever.

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As we were walking to the show, Alexis grabbed and held onto my hand. "But what if we run into one of your friends!" I declared, preparing to turn on every ounce of Moms Can Embarrass Kids On Demand I possess.

"Pshaw. They'll know I like my mom. SO WHAT?" Alexis replied.

YOU GUYS. THE SEVENTH GRADER STILL LIKES ME! Or at least she did for that 10 minutes on Saturday.



Pumpkin Spice Monkey Bread

Alexis' love for all things pumpkin spice knows no limits. She is basically asking me to "pumpkin up" everything I make these days, which isn't new. She's been doing it every September/October FOREVER. Which leads to things like this, the recipe for which I first posted a year ago:

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Monkey Bread. With pumpkin spice magic.

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She asked for it, and then carefully described what it meant to her. There was a "pumpkin pie like filling" requirement which became the critical part and really. The kid has good ideas. It's a fact.

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Pumpkin Spice Monkey Bread

4 small cans refrigerated biscuits
3/4 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup butter
1 cup canned pumpkin (not pie mix, just pumpkin)
1 cup brown sugar
1 teaspoon cinnamon (yes, again)
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves

1. Preheat the oven to 350 degrees.

2. Spray nonstick spray inside a fluted pan.

3. Cut the biscuits into quarters.

4. In a gallon storage bag, combine the sugar, cinnamon, nutmeg, allspice, and cloves. Then toss the biscuit pieces in a few at a time and shake the bag to coat the biscuits with sugar.

5. Toss the sugar-coated biscuits into the fluted pan.

6. In a small bowl, melt the butter. Add the brown sugar, pumpkin, cinnamon, cloves, and allspice then stir until well combined.

7. Pour over the biscuits and smooth out.

8. Bake at 350 degrees for 30-35 minutes. It's done when the top is lightly browned.

9. Allow to cool and then invert on a plate. You'll end up with pumpkin pie at the bottom and monkey bread on top and happy everywhere between.


A Little Déjà V



(We've been here before ...)