Let There Be Pie & Chai

Thanksgiving Eve------- the list seems long but as the compulsive that I am, lists have been made and I think I'm ready for the big day tomorrow.

Pie today------ the obligatory pumpkin for me and the request pie of chocolate cream for others who don't do "orange vegetable pie". The fact that there will be more pumpkin pie leftover does not make me sad but only that there will be more for moi. Always a good thing.

The turkey is making progress, it is not like a brick anymore but I think it will benefit from a little time out of the freezer today, just in case. Please do not turn me in to the turkey police over at B*utterball, the outcome surely can't be good.

I'll be up early tomorrow making pumpkin chai tea (recipe to follow) and getting everything ready to go, the turkey needs to hit the oven at 9:30.

And the balance of the day today will be spent knitting. I have the most zen-like and completely brainless project of all-------------- more super simple dishcloths that will be pressed into service in the gift baskets as facecloths. How is it that the simpler the project on the needles the more I dream of the Project After Christmas, the one to be cast on December 26th---- the one that lives in my dreams as more complex, yet still peaceful, the one that shall be serviceable yet lovely?

Happy Thanksgiving Eve----- if you're heading out, travel safely.

For those of you who love chai, or the impossible to find M*ystic Chai, or those like me who mourn deeply the loss of the Borders Pumpkin Chai Latte Mix I bring you my version. Not as good but one that will do the trick.

Contessa Pumpkin Spice Chai

1 cup of Pumpkin Spice Creamer Powder(found at your local grocery store seasonally) * if you can't find this you can substitute regular creamer powder
1 cup of French Vanilla Creamer Powder
1 1/2 cups of instant tea (feel free to go cheapie)
2 1/2 cups of granulated sugar
1 cup of powdered nonfat milk
1 tsp. of cinnamon if using the Pumpkin Spice Creamer OR 2 tsp. if using plain creamer
2 tsp. of ginger
1 tsp. of cardamom (pricey but SO worth it)
1 tsp. of cloves

Toss everything into the food processor with the metal blade and let it buzz for about 4 minutes. Stuff the feed tube with a damp paper towel as the powder loves to escape the tube like messy smoke.

Remove it and place in a zippy bag. Start with 2 tsp for a cup sized serving, more for a mug. I have an insulated travel mug and use a heaping 1/4 cup measure. It is truly to taste.

Enjoy!