I now interrupt your regularly scheduled blog reading to say, really, THIS IS HAPPENING AGAIN?
I mean seriously, Delmarva hadn’t had a direct strike from a hurricane in how many years, and now we’re getting our second in two years? So while you’re reading this, I’m probably at the beach strapping something down, getting something off the ground, or bringing something inside. Because as much as I love having a fun loving beach house, it’s no laughing matter when you’re looking at a hurricane. Maybe this is my cloud nut status–I consider myself a serious weather hobbyist–coming back to bite me? And while I love a big snowstorm, and I can certainly shovel that business up, it’s definitely harder to shovel water. Or wind that destroys stuff. So better to be ready!
But those of you not in the path of the potential Frankenstorm should settle in and enjoy this fall weekend. And since it’s supposed to be ridiculously cold here post storm (and in most of the country I think) make a big pot of coffee and this pumpkin spice syrup. Because how wonderful is it to have a coffee house style drink at home, maybe paired with one of those pumpkin scones from last weekend? So good that I think I’ll be making a pot after my return from the Broadkill Beach Club. That is, unless Jim Cantore calls and wants to do a live shot from the BBC deck. In which case, I’ll be making a pot down there, BEFORE we lose power and the road floods out.
Pumpkin Spice Syrup
1 1/2 cups water
1 1/2 cups white sugar
4 cinnamon sticks
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3 tablespoons pumpkin puree
Combine water and sugar in a saucepan over medium heat. Cook, stirring frequently until the sugar is dissolved. Once sugar is dissolved, add the spices, cinnamon sticks, and pumpkin and stir. Continue to cook for about five minutes, making sure that the mixture does not boil. Turn off heat and allow to cool for 10-15 minutes before straining. Store in a glass container in the fridge.