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I saw you laughing in the sunlight…a poem.


I saw you laughing in the sunlight…

It was warm on the edge of crispness…the inspired comfort would be crawling away in moments, soon to be replaced by the autumn evenings chill. We all sustained the dying days of that perfect summer by our religious pilgrimages to that perfect place. You never knew how desperately I loved you…how hard it was to be so close, holding constant distance between us. The way my head has felt like it would rip open from the torture of holding back from you…the need to feel your skin caressing mine…the constant temptation to have your taste on my tongue. When you laughed then, and kicked your feet free in the tiny pool turned golden from the waning lights attention…the near invisible droplets mimicked glowing gold dust surrounding you in a cloud of soft radiance…displaying your perfect profile in the manner it deserves. Your head thrown back in jovial elation…your swanlike neck arched jubilantly. I could see the cloud-soft texture of your skin from above the falls. I could hear your luscious laughter bubbling freely into my ears, the vibrations causing my very soul to stir in damning hunger. Dear Christ, how I longed to trail feather light kisses along your precious skin…to raise tiny bumps on your shoulders in the growing coolness and shadow. To feel your silken strands of sunlight tickling the lids of my eyes as they closed in passionate reverence. I wished that I had a camera at that miraculous moment more than I had ever wished it before…more than I ever have again. 


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!