It’s cold this morning – and getting colder.  The alarm went off at 6:15 am and Ernie said, “C’mon hon, let’s go walking.” It was so warm and cozy in bed.  I believe in high thread count sheets, cozy comforters, squishy pillows and a fluffy down topper on our mattress.  Who would want to get out of a bed like that?  Maybe I’ll go for a walk this afternoon when the sun has warmed things up.

I pull my cozy blue fleece robe around me and pad gently to the kitchen to make tea.  Ernie likes goat milk in his tea which I think is positively awful – but if it helps him have less congestion – so be it.  For me tea is the best way to start the day.  That and a nice brisk walk – which will have to wait till this afternoon.

So much to do between now and Thursday when company will come for Thanksgiving dinner at 4:00 pm.  Thank goodness we had the carpet cleaned a week ago.  Thank goodness I can wrangle Ernie into cleaning the bathrooms. The dinner menu for Turkey Day is posted on the frig door.

For me it’s not about things being dirty – it’s clutter.  I look at all the tiny decisions about where to put something or throwing it away. I sigh and mutter, “Maybe later.” That’s how little file piles are created.  Got one in every room. Sigh…

It’s 6:45 am and I want breakfast. Breakfast and tea.  Warmth and comfort.

Pumpkin pancakes? I don’t want to open a can of pumpkin. Or stand over a pan and flip.  I got a couple apples in the fruit bowl that have been there a week.  I got a carton of milk down to little more than a cup.  I got lots of eggs.  Sugar and flour are on the counter.  I also want ease.  How ’bout a big German Pancake that bakes in the oven?

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Honestly I’m not a big egg person. I like a lot of things made with eggs – but I find plain eggs a little boring.  Add a little salsa on top of scrambled or over-easy eggs and they’re greatly improved in my humble estimation.

As much as I enjoy pancakes and French toast (Pain Perdu) there are times when I want a breakfast that’s savory rather than sweet.  And, there are times when I want a hearty, tasty breakfast but to cut way back on the carbs. Texas Ranch Eggs fits the bill especially on the weekend when you have a little more time to cook and eat. They’re a little spicy, tomato-y and cheesy.

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• This is my kind of breakfast. Crunchy, lightly sweet and tangy tart all at the same time.  Served up with a generous dollop of Greek yogurt and a handful of berries. It’s perfect breakfast chow in my opinion.

• Okay, okay. I’ll be honest with you.  Left to my own devices, I would rather have leftovers from dinner the night before nuked in the microwave rather than actual, dedicated breakfast food.  But that’s not always an option – nor should it be. So, the question of what to have for breakfast looms large some mornings.

• I’m not a big egg person. On the other hand, my husband Ernie’s knickname is, “The Eggman.” Remember the ol’ Beatles song? “I am the walrus. I am the eggman.”

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Okay, I admit it.  I used a pre-made crust for this quiche.  Even after my post about Pastry Blenders a couple days ago, I still copped to the easy way this time.  The reason? There is a layer of Swiss and Gruyure cheeses underneath that Spinach filling and I thought the flavor of a real homemade crust wouldn’t come through in this particular dish.

You may have a difference of opinion.  That’s okay.  I’m more attached to making cooking work for me and my life rather than the other way around.

It was a pretty busy day even though it was a Sunday with an extra hour.  I got caught up blogging, re-writing copy for one of my other websites and getting together with a friend later this afternoon.  I’m sorry if I’m not like some of the other foodie bloggers who write about their inspiration seeing the most perfect produce in their perfectly dewy garden or at the Farmer’s Market.  I wish that was me. But it’s just not.

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You know you want ‘em. So why not surrender to the siren song of pumpkin and the glory of autumn spices?

This time of year I make Pumpkin Pancakes almost every weekend. Well, until pumpkin no longer shows up on the store shelves after the holidays.  These pancakes just feel and taste extra special this time of year.

The bonus is you’re enjoying the flavors of the season without a ton of extra fat and calories.  After all, if you were going to make pancakes anyway for breakfast – these don’t add a lot of fat and calories like an extra dessert or a few cookies.

Pumpkin is a fat-free vegetable and doesn’t contain a lot of calories. Spices add layers of flavor without calories.  Yes, there’s a little extra sugar in this recipe.  Brown sugar to be exact. But you’ll probably end up using less maple syrup at the end as a result.

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