Hunkered

We are hunkered down and trying to stay warm. The little orange temperature square on the right side of my computer screen says 34 degrees. It might have helped a bit if we had gone further south sooner but not a lot. This polar vortex thingy has made its way clear to Mexico. We shut the water down last night for fear of freezing and will need to do the same tonight as the predicted low is 32 degrees.
Tuesday we went with Lou and Gary to Marble Falls. Our main goal was the pie at The famous Blue Bonnet Cafe. We had lunch and pie and it was good. I have been spoiled on pie however and considering Keri's and Marlene's pies the Blue Bonnet pies were a definite second.
We shopped at Burke's, a place that sells discounted items. Butch picked up a pair of jeans that will not need altered for length. That is unusual. We had a good time and enjoyed the visiting up and back as well.

Last night we had a many bean soup at Lou and Gary's place. It was delicious and the perfect night for it. Their other friends from Snow Mountain Ranch , Kathy and Bob were there too. They are on their way to Edinburg Texas, not too far from where we stay in the RGV.
I made the pumpkin pie pudding that I featured recently on the blog and it is worth the effort to make and will be one I make again and probably soon. It was still warm  and we all agreed that ice cream would have worked a bit better than whipped topping. Here is the recipe again in case you missed it the first time.
Pumpkin Pie Pudding

Ingredients

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup sugar

1/2 cup biscuit/baking mix

2 eggs, beaten

2 tablespoons butter, melted

2-1/2 teaspoons pumpkin pie spice

2 teaspoons McCormick® Pure Vanilla Extract

Whipped topping, optional

Read more: http://www.tasteofhome.com/recipes/pumpkin-pie-pudding#ixzz3HYeQl3sp

Directions

In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.

Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings.

And let's assume you do not have any Pumpkin Pie spice on hand. Let's assume that because I didn't and it is pricy in the store. I do have a recipe for it and here it is.

Pumpkin Pie Spice

3 T Cinnamon

2 tsp Ginger

2 tsp Nutmeg

1 ½ tsp Allspice

1 ½ tsp Ground Cloves

Store in airtight container.