I went out to the garden this morning to pick salad ingredients, only to discover the lettuce is rotting and the tomatoes are splitting. Everything is looking tired and very damp. I've been out of town for a few days, and don't know if it rained enough to justify the dismal state of my garden, but it's telling me that it's time for my husband to start clearing the beds and for me to get reacquainted with my computer!
   On Thursday I was in Seattle for a library event. It was great fun to see one of my book covers in the display and talk to lots of people who adore books, but of course we authors have to keep writing so we can have fun at these events! So today I recommit to the keyboard.
   Here is a great recipe I've been enjoying as we come to fall. It is adapted from a recipe in "Fast Food Fix."

Pumpkin bread
8 servings
350 degrees for 55-70 minutes in a lightly buttered bread pan

1 C pumpkin
1 C scant sugar
3 egg whites
1/2 C vanilla yogurt
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 C flour

Mix the dry ingredients in a separate bowl. Then mix the egg, sugar and yogurt, add pumpkin, then stir in dry ingredients.
Cool in pan for 10 minutes, then on rack for 2 hours.

 

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