This post is my contribution to an international blog series called #ArchiTalks. Each month, dozens of architect bloggers publish a post on a specific topic simultaneously on the same date.
This is a bonus edition of #ArchiTalks, with a Thanksgiving theme, “From An Architect’s Table”, where each architect blogger will share a favorite holiday recipe. Scroll to the bottom for links to posts written by all of my #ArchiTalks friends.
It starts in early September. The pools are closed, the kids return to school, the days get shorter and before you know it, the year is over. For me, every year goes by faster and faster. It feels like only yesterday that I was writing about setting your goals for 2015.
From September through mid November, time really flies, but once we put away the Halloween pumpkins, we can pretty much blink and its over. Halloween leads into Thanksgiving. Thanksgiving rolls into Christmas (and all the other winter holidays) and Christmas is the beginning of the end of the year. Oh, and on top of all of that, we celebrate my oldest son’s birthday two days after Christmas.
All of that celebrating takes coordination and scheduling. It takes deep breaths and calming thoughts.
It’s a very busy time of year.
It’s also my favorite time of year. I enjoy spending time with family and friends, as we shut down Fivecat Studio for the Christmas week through to the new year.
It’s a Time for Gratitude
The down time allows me a chance to review my year (both for the firm as well as my family), evaluate our success, confirm our goals and prepare for the new year to come.
It’s a time when I become even more appreciative for the many blessings that have come my way. I am very thankful for my life and the path I have followed. I am filled with gratitude for the support and on-going encouragement that I have received from dozens of members from the EntreArchitect community.
I thank YOU for being here each week and for reading the articles we publish. I thank you for listening to the podcast and for reviewing the newsletter. I thank you for spreading the word and for sharing the movement toward architects building better businesses that has begun and is rapidly growing here at EntreArchitect.
I feel very blessed.
Share What You Know
At the end of each podcast episode you hear my call to action, “Share what you know!” For this Thanksgiving, I want you to stop working, spend time with your family and/or friends and let them know how much they mean to you. Share with them a special thought or an idea that will make their world a little bit better.
Share what you know, with the ones that you love.
From My Table to Yours
So, in order to comply with this edition of #ArchiTalks, here’s my favorite recipe straight out of The Joy of Cooking. When Annmarie bakes this pie, it’s all that I need. I hope you like it too.
Thank you… and I wish you and your family a very happy Thanksgiving.
SOUR CREAM PUMPKIN PIE
The Joy of Cooking
Edited by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
One 9-inch pie; 8 servings
A tangy pie with a light, soufflelike texture.
Position a rack in the center of the oven. Preheat the oven to 350°F.
Building up a high fluted rim, prepare in a 9-inch pan, preferably glass, glazing with the egg yolk:
Baked Flaky Pastry Crust, pg. 866, or
Pat-in-the-Pan Butter Crust, pg. 867
In a large, heavy saucepan, whisk together thoroughly:
1-1/2 cups freshly cooked or canned pumpkin puree
8 ounces (scant 1 cup) sour cream
3/4 cup sugar
3 large egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/4 teaspoon ground cloves or allspice
1/4 teaspoon salt
Whisking constantly, heat over medium heat until just warm to the touch. Beat on medium speed until foamy:
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Continue to beat until soft peaks form, then gradually beat in:
1/4 cup sugar
Increase the speed to high and beat until the peaks are stiff and glossy. Using a large rubber spatula, gently fold the egg whites into the pumpkin mixture. Pour the filling into the prepared crust. Bake until the top has browned lightly and feels softly set when touched, 40 to 50 minutes. Let cool completely on a rack. At this point the pie can be refrigerated for up to 1 day. Let warm at room temperature for 30 minutes before serving. Serve with:
More #ArchiTalks Articles
Bob Borson – Life of an Architect (@bobborson)
Margaritas Especial del Arquitecto de Texas
Lora Teagarden – L² Design, LLC (@L2DesignLLC)
ArchiTalks: Bourbon. Every architect’s friend.
Eric T. Faulkner – Rock Talk (@wishingrockhome)
Archi-Table – Any Berry Salad
Rosa Sheng – Equity by Design (@EquityxDesign)
Hacksgiving – A Hacker’s Thanksgiving
Michele Grace Hottel – Michele Grace Hottel, Architect (@mghottel)
“From an Architect’s Table” Dolly Brown’s Pumpkin Pie
Matthew Stanfield – FiELD9: architecture (@FiELD9arch)
Jeff Echols – Architect Of The Internet (@Jeff_Echols)
This Thanksgiving: Something New
Michael Riscica – Young Architect (@YoungArchitxPDX)
The Architect’s Postmodern Thanksgiving!
Brian Paletz – The Emerging Architect (@bpaletz)
All In the Family
Eric Wittman – intern[life] (@rico_w)
giving thanks and [wine]ing
Emily Grandstaff-Rice – Emily Grandstaff-Rice AIA (@egraia)
Jarod Hall – di’velept (@divelept)
UTAH = JELLO