I haven’t been cooking much lately. It’s actually been really difficult for me. See, the past couple weeks, I’ve been involved in a benefit for the Children’s Theatre of Annapolis, an organization that is near and dear to my heart (I actually am on the Board of Directors there).
Fun fact about me: I spent my high school years performing at a youth theatre in Arizona, and even minored in theatre at Penn State. However, I have not performed onstage — unless you count karaoke — since my senior musical, Honk!, in which I played Maureen, a chatterbox hen. Anyway, when an organization from the community college approached the board at CTA about potentially pairing up for a fundraiser involving a musical review, or cabaret, I thought it would be a fun way to step back onstage and see if theatre was something I still wanted to do.
So, what’s the answer to that? It’s hard to say. I loved being on stage again, and every second I was performing was fantastic. However, I discovered it’s much harder as an adult to fit rehearsals, particularly tech week, into my schedule, balancing it with work, other charity obligations, exercise, cooking, my friends, and — oh, yeah — that guy I call my husband, who I barely saw for about 8 days. Another lady who was in the benefit performance with me asked if I would audition for a local production of “A Christmas Carol” with her this week, and for a myriad of reasons — including my scheduled Thanksgiving trip to Arizona — I had to turn her down. But perhaps in the spring, I’ll revisit the idea of auditioning for another local production.
Wow, that was a tangent. All I meant to say was that I haven’t been cooking lately, so I had to reach back into my archive of photos to find a recipe that I’ve never blogged before. And this is it, pumpkin pie dip, a recipe that works well for an afternoon snack, a dessert, a football party food, or the perfect dish to bring to a holiday potluck.
Oh, and it’s cuter if you hollow out a little pumpkin to use as it’s own serving bowl!
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