It has been 11 years since I moved to the Pacific Northwest, and it was lovely to see the leaves change colors. I’ve always loved the burnt orange, burgundy, rich golden colors, but to see them in person with my mama, it was special to be able to appreciate them.
As we move deeper into the season, I hope that you stop to enjoy the changing of the colors, take some walks, and find those rainbows in between the rain breaks.
Along with the season, you may see a lot more pumpkin or pumpkin spice ‘everything’. You may think that it is over-the-top and may ask why it has become so popular.
The blend of pumpkin spice has been around since Amelia Simmons' 1798 reprint of her cookbook American Cookery. Then, in the 1930s, spice manufacturing companies came out with a revolutionary product: Pumpkin Pie Spice, a pre-blended mix that meant bakers could buy one spice instead of several.
It was not until the launch of the Pumpkin Spiced Latte in 2003 by Starbucks that pumpkin spice became a cultural icon, a representation of autumn as emblematic as changing leaves.
Here is a recipe taken that I have made and used from The Blond Cook for her Homemade Pumpkin Pie Spice:
Ingredients
2 tablespoons ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon ground allspice
¾ teaspoon ground nutmeg
¾ teaspoon ground cloves
Instructions
Whisk together all ingredients in a small bowl.
Transfer to an airtight spice jar or small container. Store in a cool dry place for up to 2 years.
Use in your cooking or drinks, such as hot spiced sider or your creamed coffee.
What's your opinion?