Vintage on line

I've been short on time this week, as are most of you, I'm sure. I'm not hosting this year but we have an 11 hour car ride ahead of us to get to our Thanksgiving dinner. I love road trips, relish the chance to curl up in the passenger seat with a stack of unread magazines and books without the guilt of all the things I should be doing instead. While the girls are plugged into their electronics in the backseat, I love having the time to sit and talk to Sweet Hubby about our life and dreams- things that really matter to us, without the constant interruptions of our everyday life.

While I'm excited to go have these experiences and to see family that we don't get to see nearly enough, I'm yearning, before I've even left, to be back home, surrounded by my things and those only found at home sights & smells. I look forward to returning & closing myself in my studio to make the things I will be dreaming about while I am away. I am really such a homebody & love the idea of going places but the reality is always hard for me.

I hope you all have a wonderful holiday and that you have much to be thankful for in your lives. I am thankful for all of you and for your generosity of words and spirit. I especially want to thank all of you for your kind responses to my Who I Am post-such wonderful women you are.

Before I rush off to finish the laundry, packing and baking that is required before we can leave, I wanted to share with you a recipe of mine so that I could give a little something back to you. Enjoy and warm wishes for a Happy Thanksgiving and I'll be back next week with a lot to share.

Chocolate Chip Pumpkin Bread
1-15 oz can pure pumpkin
4 eggs, beaten
1 c. oil
1/2 c. cold water
3 1/2 c flour
2 tsp baking soda
3 c. sugar
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2. c. chocolate chips

Combine pumpkin eggs, oil and water. Mix flour, baking soda, sugar, spices and salt in separate bowl and add to pumpkin mixture; mix well. Fold in chocolate chips. Place batter into 2 well greased loaf pans and bake at 350° for about 1 hour or until done.