Golden day

I wish I had a term for a day that makes all other days of work worth it. It's a day when everything aligns - the kids are in a good mood; the weather is picture-perfect; and Jeremy and I are just living in the moment.

Yesterday was one of those days. We started our day with the most perfect food: Doughnuts.

 

I thank my lucky stars I live in today's world...a world with over-priced fancy doughnuts. Glazed and Infused is great - ridiculous varieties (maple with bacon, chocolate chip cookie and salted caramel crunch), strong coffee, and a relaxed vibe. Except when children are there. Especially children who have just eaten a lot of sugar.

Best Friend has always been raving about The Morton Arboretum in Chicago's western suburbs. I finally took her words to heart and off we went after our power breakfast. We were incredibly lucky that one of my work colleagues/friends was also there with her family - they welcomed us as we arrived and set us on our way of fun.

Hi, gorgeous...yes, spending a day at an arboretum at the height of fall is the bee's knees. And the Children's Garden there was great fun - a ton of mazes, tree houses and great climbers.

 

Jack asked me if I "made this place." One of the causalities that comes with having a mother who works in the conservation field!

How does one end a perfect day? Well, with pumpkin of course. I 100% stole this recipe from this clever blog. This recipe is so easy and gives you bite-sized, portable pumpkin pies.

Impossible pumpkin pie cupcakes

2/3 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tsp pumpkin pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and 1/8 teaspoon cloves)

1 15-oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup half and half (or evaporated milk)

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or silicone liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Fill each muffin cup with approximately 1/3 cup of batter.

Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.

Chill cupcakes before serving. Top with lightly sweetened whipped cream. Makes 12.

Yum!

Read all about it

Jeremy and I both had exciting stories to pitch to the media yesterday. His was slightly bigger. Have you ever heard of Walmart and Target? But I was still geeked out on my  green story to tell too - the U.S. Secretary of the Interior authorized the Hackmatack National Wildlife Refuge. I love the quote from my Openlands' colleague - the idea for the refuge started at the "kitchen table." The reality that something big can start with something small is reaffirming and inspiring.

I literally ran to work this morning to continue to work with awesome colleagues on this project and spread the love to our supporters. Okay, to be honest, my running was part-excitement and part-dodging the rain and lightning.

The project excites me to because it's the first for the Chicago metropolitan region - third largest in the country, mind you - and it also highlights private and public partnerships - not merely a government hand-out.

This is where work and personal life beautifully collide for me - knowing that the place I earn a paycheck is making a difference in people's lives is the most I could ask for. (I just learned recently it's okay to end sentences with prepositions.)