I love fall, partly because it brings with it cooler temperatures that are welcomed with open arms by me and the entire state of Texas after months of 100 degree heat and 100% humidity. But mostly I love fall because of the food. Thanksgiving, pumpkin pie, pumpkin bread, muffins, spiced lattes, hot chocolate, stews, soup and anything I can throw in a crock pot become common place at my house this time of year.
I was originally going to write this post about my Grandma Lena’s Minestrone Soup, which is a family staple for which I finally inherited the recipe for this week. But this fall is different. This year it’s about my family and finding and creating new recipes that my FA son Rowan can enjoy as well. Because fall is a constant reminder of things he cannot eat due to his allergies. Because at Halloween he can only eat Smarties and Pixie Sticks. Because he can’t eat Ella’s birthday cake that I picked up from Target last week. Because he cannot eat the pumpkin cheesecake my mom will buy from Cheesecake Factory for Thanksgiving. Because he cries when we eat something different than him and he doesn’t understand why. Because fall inspires me and because poor Rowan cannot enjoy any store bought baked goods, I bake.
Last Saturday morning, after my two cups of coffee required before I can complete any task which requires a measure of focus, I made dairy and egg free pumpkin bread. Heck, let’s call it Vegan Pumpkin Bread, because that’s shorter.
The kids proudly stood on chairs next to me while I prepped. Rowan happily clanging his mixing spoon into the empty bowl in front of him. Both kids helped me add the ingredients, Ella added the flour and Rowan the sugar. Shumit frantically ran around supervising Rowan through the preparation, making sure he didn’t break the antique canisters on the kitchen counter in front of him, fall off the chair or dump a pound of flour on the floor. This labor of love literally took my entire family of 4 to make.
Waiting an hour for the bread to bake was gruesome! Mostly for me, because I’m impatient and the smell of warm pumpkin wafting from my oven was hypnotizing.
The bread was delicious, awesome, radical, excellent, and (insert any other adjective that could be heard on Wayne’s World).
I look forward to baking every weekend this fall with the kids. Party on.