“No matter how urban our life, our bodies live by farming; we come from the earth and return to it,
and so we live in agriculture as we live in flesh.” Wendell Berry
I am smitten with this quote. Aren’t you? God created us from the earth. We are sustained by food that is grown from the earth. And when we pass away we will return to the earth. Eat according to the changing seasons of the earth.
Right now I am enjoying an organic coffee from a local coffee shop while sitting outside in the beautiful not too hot, not too cold weather. A real rarity in our extreme Minnesota climate. I’m trying to soak up the last moments of the beauty of my favorite season, because in the blink of an eye the weather will change. I always look forward to this time of the year. It’s my favorite, not only because my birthday marks the beginning of the fall season, but also because I can feel Christmas approaching. The “expectant awaiting” of advent reminds me of God’s earth-shattering love and his promise to care for us. After the snow melts and the trees bud the earth will spring forth life, just as Christ resurrects from the grave. It’s truly magical how God works this all out, even though humans try so hard to mess it up. He always follows through.
Please enjoy a moment outside in your favorite fall spot and take a look at the fall colors. Remember that God created all of this inspiring beauty for you. Then take a sip of your Pumpkin Spice Latte and know that God is always good.
What do you love about your favorite season? I would love to hear you wax poetic over your love for God’s creation. You truly are an inspiration to me!
Pumpkin Spice Latte
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients (2 large lattes)
- 1 cup strongly brewed coffee or rooibos tea (Chai is delightful)
- 1 cup milk (coconut milk or whole milk work best)
- 1-2 tablespoons honey, to taste
- 2 tbsp pumpkin puree
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + pinch nutmeg, ginger, cloves, allspice, cardamom)
Whisk together all of the ingredients in a medium saucepan over medium heat and bring to a boil. Reduce heat to a simmer and stir until the honey dissolves.
Using an immersion blender, process until frothy.
If you don’t have an immersion blender, you can use a regular blender. Carefully pour the contents of the saucepan into a blender and slowly process with the lid vented to keep the warm liquid from exploding out the top of the blender.
Use a slow cooker:
Process all of the ingredients in a blender and pour into a small slow cooker (1 ½ qt). Cook on Low for 2 hours until hot. Use an immersion blender to process until frothy or use the blender instructions from the stovetop instructions above.