November is here and you can smell the fresh air as the seasons change and the coolness of winter approaches
Wait to hold the fort…
For some a winter cold blast hit, for others, summer is here and the fresh warm sun and family picnics. Wherever you are in the world, enjoy your seasonal change.
A Question
A question I am asked a lot is what inspires me. It always makes me smile as it is so easy to answer, my family. I do not go into detail as I am about to share with you. I want you to have a little insight into who I am as the words were not always there. So here is a small window into my life. I have been blessed with the three wonderful children who grew up to be amazing adults.
I have a new beautiful, inspiring strong daughter-in-law, and of course, my husband, who continues to be the best friend to go through the journey of life. Then, of course, I draw ideas from experience, my beautiful mom and dad, and my five brothers. We are a close family. We have our ups and downs, but we are always there for one another.
Inspiration
In my newsletter, I posted a picture of a beautiful sunset in the clouds. I hope you check it out. I find inspiration in the sky and all its beauty.
Experiences
This month was mostly a month of experience. The weather is beautiful in Dubai with winter approaching, so the air is clear and refreshing, so lovely walks take place. I have friends coming and going for visits, and how can you not be reinvigorated with friends you have shared so much life.
Busy
I have written a few stories, and now it is time to be inspired to paint. My mind is spinning on who to bring the words to life. So I listen to music and warm up my vocal cords to help bring the pictures in my mind. I know the inspiration will come.
I mentioned Johsua in Alyssa, who painted me a picture of Harry and shared how much they loved the book. Check it out in my newsletter.
Sweet Potato Pie
Based on the recipes from a taste of home
Note: Preheat oven to 425
Ingredients
- 1-2/3 cups of pie crust mix
- 1/4 cup of finely chopped pecans
- 3 large eggs
- 3 to 4 tablespoons of cold water
- 1 1/2 – 2 teaspoons of pumpkin pie spice
- 2 cans (15 ounces each) of sweet potatoes, drained
- 1 teaspoon vanilla extract
Topping
- Whipped topping (cool whip)
- Chopped pecans; you can toast the pecans before you garnish
Directions
Prepare crust
- In a small bowl, combine pie crust mix and pecans
- Gradually add water, tossing with a fork until dough forms a ball
- Roll out in a 9-in. deep-dish pie pan
- Flute edges
Filling
- In a mixing bowl combine, sweet potatoes, milk, eggs, pumpkin pie spice, vanilla, by hand stir till smooth (you can use a mixer or a food processor, but I prefer the good old fashion way by hand. I think it makes it lighter)
- Pour into pie pan
Baking
- Place pie in the 425° oven for 15 minutes
- Reduce the heat to 350° and bake for 30 -35 minutes longer or until you insert a toothpick and it comes out clean
- Cool on a wire rack
- Garnish with whipped topping and (toasted) pecans
“Ask the
Author Answer”
by Diann Floyd Boehm
Announcement
I am breaking my newsletter up into three sections, so you have more time to enjoy the various parts. Be watching for;
- Shine
- Fun with Words and Biographies
- Newsletter with updates.
I believe you will enjoy the bite size news.
Remember to send in your favorite of one or all of the following (clean please); tongue twister, joke or picture about ‘Fall/Autumn’. Watch for it in ‘Shine’!
