We have a new addition to our home. Not a wee one yet, although only eleven weeks to go! Sunday, my parents brought us the dining room table and chairs from my grandparents’ farm. As Daddy and Matt were putting the chairs around the table, one of them placed the chair with arms at the head of the table. And I could so clearly see my Papaw sitting in that chair, spreading sorghum molasses on his biscuits with Folgers coffee in the cup next to him. I could see those strong, tanned hands from many years spent herding cows reach out across the table to grab the hands of those near him to say grace. When the light hits it just right, you can see little dimples in the wood. I imagine my mom sitting at the same table as a little girl. Much of our life happens around the table. This isn’t just a piece of wood. It is the place where Matt tells me about his day. It’s where Lydia is learning to read. It’s where Charlotte has already figured out how to scale new heights–literally. It’s where, Lord willing, this sweet baby kicking and squirming while I write will take his or her first bites, and it’s where our Ethiopian child will learn what family means.
Monday morning, with Charlotte wearing an ensemble of swimsuits and plastic princess heels and with Lydia still in her pajamas, we sat around with my parents and christened the table in its new home with pumpkin chocolate chip bread, scrambled eggs, and bacon. This morning while I did my priority time, I ran my fingers along the grain thinking of the million memories varnished in its sheen and of the million more I hope to make. We will continue to gather around that table, light a candle, and share this crazy, wonderful, hard life together.
Pumpkin Chocolate Chip Bread
recipe from my sis-in-law many years ago
- 1-15 oz can pumpkin
- 3.5 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil
- 2 cups sugar
- 1 teaspoon salt
- 2/3 cup water
- 4 eggs
- 1-2 cups chocolate chips (to taste)
Mix wet ingredients in mixer. Mix the dry ingredients in a bowl and add to mixer. Grease loaf pans well. (Note: this recipe makes three large loaves or one large loaf and four mini loaves.) Bake at 350 degrees for 50-60 minutes.
All you need to know is this tastes like fall to me. And, also, if your local Memphis Kroger is sold out of pumpkin… it wasn’t me. (Except it was. And I’m sorry. But not really.)