A personal post today.
Three weeks ago, my family was celebrating my husbands Birthday. Just as we sat down to eat cake, my youngest son, Lex, ran up the stairs in our livingroom. He made it up 2 or 3 steps before he slipped and tumbled down. He landed right on his elbow and we rushed him to Cedars. He had a pretty bad fracture that required 2 pins to be placed in his elbow and landed him in a cast for 3 weeks. Lex and that cast were not friends. He begged daily for me to take it off. From day 1 he was counting down the days til this cast came off! Today was finally the day!!!
I am happy to report that his cast is off, the pins are out and he has been rewarded with ice cream for his bravery!
It can be hard to get in the "fall" mood here in Los Angeles. The weather is so warm. The trees don't change much and often don't change til later in the winter. The internet keeps reminding me though, that it is in fact FALL. With my new feeds full of all of my friends pinning and posting pumpkin muffins and cakes and lattes its hard to not want to indulge. I always click on the latte link, (cause doesn't a pumpkin latte sound wonderful?) only to find that the directions always have way to many steps. I do not want to bust out the immersion blender (HA if I owned one) at 6 am when I make my latte. So I thought I would try a simplified dairy and sugar free version (that won't wake up everyone in my tower at 6 am) and it came out pretty tasty!
You need:
Canned Pumpkin
Pumpkin Pie Spice
Canned Coconut Milk
Espresso
Take a spoonful of pumpkin and some shakes of pumpkin pie spice and set aside in a bowl.
Make your espresso (I use the double cup)
Pour the espresso into the bowl with the pumpkin and wisk it up!
Pour the wisked up pumpkin espresso into a cup.
Froth up your coconut milk.
Pour your frothy goodness over your espresso
Attempt seasonal latte art. #latteartfail
Enjoy.
xoxo
Christina Hultquist