The commercialization of love, on one particular day runs counter to what I value. I'm lucky. I know my husband loves me because he offers to get my iPad from downstairs, tells me to relax after dinner -- he’ll do the dishes, and brings me flowers on random days, for no apparent reason. He might buy me something on Valentine’s Day, or not (he can be unpredictable). But I don’t care.
What do Valentine's Day carnations have to do with shoes? Well, most days I was wearing this pair of brown leather wooden clogs. No doubt, on Carnation Day I was clomping through the high school corridors calling attention to my carnation-less-ness. Always needing something to distract me from my lack of red, or even white flowers, I distinctly remember wondering how in the world the intricate weaving on the top was created. One look at them now, and I know -- but in 1980 this manufacturing conundrum kept my mind occupied on something much less painful than carnations.
So I love clogs. Because of their awesome slip-on convenience, the two inches of subtle height they add to my stature, and that they got me through some tough times during high school.
I'm at peace with Valentine's Day, but I still can't shake my hate of carnations.
A Tale of a Sprained Ankle, and a Great Pumpkin Pie
Sprained Ankle Pumpkin Pie
14 2" gingersnap cookies
1 cup pecans
1/4 cup granulated sugar
1/2 stick (1/4C) unsalted butter, melted and cooled
3/4 cup sugar
1 T packed golden brown sugar
1 T cornstarch
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp salt
1 19-ounce can solid pack pumpkin
3/4 cup Whipping Cream
1/2 cup sour cream
3 large eggs, beaten
GINGER WHIPPED CREAM:
1 1/2 cups chilled whipping cream
3T confectioner's sugar, or to taste
1/2-3/4 tsp ground ginger, to taste
For the CRUST:
1. In a food processor grind gingersnaps, pecans, and sugar fine
2. Add butter. Blend until combined well.
3. Press mixture onto bottom and up the sides of a 9-inch (1-quart) glass pie plate.
Bake crust at 350°, in middle of the oven for 15 minutes, or until crisp and golden around edge. Cool on rack.
For the FILLING:
1. Using a whisk, mix first 6 ingredients in bowl until no lumps remain.
2. Blend in pumpkin, whipping cream, sour cream and eggs. Pour into the baked pie crust.
Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
For the GINGER WHIPPED CREAM:
In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Transfer the whipped cream to a serving bowl, and serve as a topper to the pie.