Why do October days feel so different compared to other months? Maybe this is just the fall girl coming out in me, but this time of year just hits differently.
The nights come sooner, the temperature gets cooler, and the leaves change and quickly fall.
On a crisp fall morning, I love waking up and coming downstairs to gaze out our bathroom window as I start getting ready for my day. As I stand at our window, gazing out into the country woods, nature puts on its most spectacular show. Shafts of golden sunlight pierce through all the pine and hardwood trees, illuminating the clearing below where a carpet of fallen leaves glows in gorgeous colors of rust, amber, and crimson. Even from inside, I can sense the coolness in the air. That particular autumn crisp that makes you want to wrap your hands around a warm mug. It’s a moment that embodies everything fall should be — quiet, colorful, and peaceful. I thank God for yet another glorious morning and begin my day.
The afternoon sun hangs lower in the October sky, casting everything in a brighter, sharper light that somehow feels energizing. But dang is it blinding! Especially as the sun is setting and you’re driving. There’s just a particular quality to these midday hours. Even while working, I catch a glimpse of that golden light streaming through the windows, and it just lifts my spirits in a way that is hard to explain. Especially these days lately. I need that extra boost of energy in my body and spirit! It’s just the simple joy of knowing it’s October, of being right in the middle of the best season, where every hour of daylight feels like a gift.
As the sun dips behind the mountains in the ol’ holler where we live, dusk settles quickly over the countryside, ushering my favorite part of the day — home with my family, my favorite place to be. The sky fades from golden deep purple in what feels like moments, and suddenly the warm glow of a jack-o-lantern begins to flicker its faces and cast a playful shadow. Candles appear like tiny beacons of warmth, signaling that everyone has retreated inside to their own cozy homes. It just gives permission to settle in, wrap myself in a soft robe, and sink into the couch under a blanket. Dinner time draws near, and the smell of soup coming from our crockpot fills our home — a warm bowl of soup, a slice of bread, and crisp apples within reach. Outside, the fall wind whispers through the trees with that particular October sound, rustling the last stubborn leaves, while inside everything feels snug and protected. There’s something deeply satisfying about being tucked away in the warmth while autumn works its magic just beyond the walls, and winter is slowly knocking on our doors.
Enjoy these gorgeous fall days; they won’t last long.
Pumpkin Rice Pudding
Ingredients:
• 3/4 cup white basmati rice
• 1 1/2 cups cold water
• 1/2 teaspoon salt
• 5 cups half-and-half, divided
• 1/2 cup granulated sugar
• 1 large egg beaten
• 3/4 cup pumpkin puree
• 2 tablespoons pure maple syrup, optional – or two tablespoons brown sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
Directions:
In a medium saucepan, combine the rice, water, and salt. Bring it to a boil, stir once, then reduce to a simmer on the lowest heat and cover. Simmer covered for 8 minutes.
Stir in 4 cups of half-and-half along with the sugar. Simmer uncovered for 20-25 minutes, until the rice is very soft, stirring often.
Once the rice is totally soft, slowly stir in the beaten egg, followed by the pumpkin, maple syrup, and spices. Cook for another 1 minute, then remove from the heat.
Add the remaining cup of half-and-half and vanilla. Stir well. Pour into a bowl, and cover with plastic wrap. Serve warm or chilled. Garnish with whipped cream and a sprinkle of cinnamon.
A few notes:
To Make-Ahead: This recipe is a great make-ahead dish. Follow the instructions for storing or freezing. When ready to serve, thaw and serve chilled, or reheat the rice pudding.
To Store: Wrap the bowl with plastic wrap and refrigerate for up to 4 days.
To Freeze: Cover and store for up to 3 months in the freezer. Thaw it in the refrigerator overnight and stir before serving. You may need to add a little more half and half to loosen it up.
