He ain’t the leavin’ kind, He’d never walk away even from those who don’t believe and wanna leave Him behind, He ain’t the leavin’ kind…

This evening of Easter, I don’t have much to say.  It’s been a day full of family-time, and it’s been really nice.   I can’t say I’m really religious, but I counted today as a win the moment I stepped into church this morning and didn’t bust into flames.

With that said, I will leave you with this:

I didn’t have any pictures of bunnies or Jesus saved on my computer, so this’ll have to do.

I can also tell you this quick anecdote about a nerd-alert moment I had at the bar last weekend:

Me, to a man/boy I’d never met or seen before: IF HARRY POTTER WAS REAL, WHAT HOUSE WOULD YOU BE IN?!

Him: I FUCKING HATE HARRY POTTER!

Me, to Seneca: He’s probably in Slytherin.

Harry Potter Nerd Alert!! I’m in love and can’t get enough!!!

Be our guest! Be our guest! Put our service to the test! Tie your napkin ’round your neck, cherie, and we provide the rest!

I made something in the kitchen today other than a small fire.

I know, you’re proud. I can hear your applause right now.

Now, this is something we usually only make in the fall, but, dude, I got home from work tonight and was like I NEED PUMKIN CAKE RIGHT NOW ASAP so I just fuckin’ did it. And let me tell you, it’s as good as I remember from November.

I didn’t think to take pictures while I was in the process of actually making it, but when I went to eat it, I decided it was too good to just hoard and not share with you.  So, here, my friends, is a delicious recipe for a lovely fall dessert.

(It just isn’t seasonally appropriate anymore, but whatevs, I still dig it.)

Ingredients:

• 1 can Evaporated Milk
• 3 Large Eggs
• 1 ¼ tsp Cinnamon
• ½ tsp Nutmeg*
• ½ tsp Salt
• 1 cup Sugar
• 1 can Pumpkin (13 oz)
• 1 pkg Yellow Cake Mix
• ½ cup butter (softened/melted)
• 1 carton Cool Whip (or other whipped topping)

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit
2. Mix evaporated milk, eggs, cinnamon, nutmeg, salt, sugar, and pumpkin in a bowl.  Pour mixture into a greased and floured 9 x 13 pan.
3. Mix cake mix with ½ cup melted butter.
4. Crumble cake/butter mixture on top of pumpkin mixture.
5. Bake at 350 for 40 minutes.
6. Let cool.
7. Serve with Cool Whip (or other whipped topping).
8. ZOMG Yum!

Oh, heavens to Betsy, No! You MUST add the Cool Whip! It’s just not the same without it!!

Oh, yes, yes, yes!! That’s the ticket!!

Excuse me while I go enjoy my pumpkin cake!!

*”Oh, Meg, my little flower, my little bird, my little Nut Meg!”

Name that movie!!

Have a wonderful holiday weekend!!