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I know that summer is almost here when I start cutting roses and bringing them inside for arrangements.

The Rhododendrons and Azaleas have just finishing their brilliant displays and the roses and sweet peas are beginning their exuberant splash of color and fragrance!

The buds are forming on my lavender at the beach.

Summer is a time of rich rewards with the splendor of flowers and lush verdant growth.

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The final addition to the 2013 Harvest themed angels is my 5” Limited Edition Harvest Angel. This angel represents the autumn season holding a sheaf of wheat with more wheat woven into her crown. The beautiful rhythms of the shell design echo the unforced rhythms of grace that bring us the right harvest at the right time with gentleness and rest… and with no sorrow in it.

She follows the Spring and Summer Angels and is the third angel in the five year series, Seasons of the New Millennium. This angel announces that the Lord of the Harvest has come and is bringing many souls into the Kingdom. Alleluia to the King!!!

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I have just finished my new 4” Welcome Angel, 3” Harvest Wreath Angel and 2” Harvest Bouquet Angel for 2013. The beautiful rhythms of the shell designs echo the unforced rhythms of grace that bring us the right harvest at the right time with gentleness and rest.

My little Noble Fir tree in the kitchen is trimmed with a Pocketful of Stars. I have it in an antique silver vase and the only other thing I added is an ivory bow at the top.

It is so much fun to have mini trees around the house to spread the cheer throughout!

I really enjoy cooking and baking for Thanksgiving dinner.

The favorite family pie is the classic pumpkin! I use the recipe on the Libby pumpkin can. I follow it exactly except for the spices, these I cut in half. This is what my mother did and I am carrying on the tradition. By lessening the spices, the rich and delicate pumpkin custard is enhanced by the spices, but not overpowered.

Another alteration to my pie is the proportion of fat to flour in my crust recipe. Most recipes call for a 1 to 3 ratio of fat to flour, but I use 1 part fat (1/2 Crisco and 1/2 butter) to 2 parts flour. This makes a rich and very flaky crust.

I measure the flour, salt into a mixing bowl, add the cold Crisco and butter and then put the bowl in the refrigerator while I make the pumpkin filling. Cooling and keeping all the crust ingredients very cold including the bowl makes for a tender crust.

I then do the final crust mixing with my hands until the fat is incorporated into the flour in about pea sized pieces. The last edition of ice cold water moistens and finishes the dough, I add just enough so the dough holds together to form a ball. Once it is rolled out, transferred to the pie plates and filled with the pumpkin custard – into the oven it goes.

Happy Thanksgiving!
Margaret