This morning I hadn’t even got to my station before I heard the store manager say “Julie, could you come here for a second? I need to talk to you.” My heart sank. It’s never a good thing when your boss comes to the floor and says that. I couldn’t, for the life of me, think what I had done or said to a co-worker or a customer that would get me a talking to. I don’t get talked to often but when I get called to the office for a talking to I usually have a pretty good idea why before I get to the office. The store manager took me aside and told me that on Saturday a customer pulled him aside and told him how awesome Julie on lane 5 was. I was friendly, talkative, and really good at my job. She would come back to the store and get in my line anytime. She appreciated how hard I work for her and the other customers. That was so totally NOT!!! what I was expecting to hear. It really made my day. I don’t often hear the positive things my customers think about me so it means the world to me when I hear them. It means as much to me that my store manager heard them too. So today I challenge you to take a minute or so out of your day and let your favorite cashier, hair dresser, nail tech, server, or others in service to you, know they are doing a good job and you appreciate them and what they do. You will never know how much it can mean to those in service.
This recipe is like eating the pumpkin part of a pumpkin pie. Originally, the recipe was keto but I am not so my adaption uses cow’s milk and real sugar. I like the recipe a little less sweet so I used 4 tablespoons of sugar. Add the other 2 tablespoons of sugar to the filling if you like it sweeter.
Pumpkin Pie Pudding
Adapted from The Keto Instant Pot Cookbook (note: My adaption is not keto)
4-6 TBS sugar
1 cup pumpkin puree
1/2 tsp pumpkin pie spice
1/2 tsp vanilla
Grease a 5 inch pan well, get all the surfaces. In a small bowl, whisk the egg. Add the milk, sugar, pumpkin puree, pumpkin spice, and vanilla. Mix throughly. Pour the mixture into the prepared pan and cover with foil. Add water into the liner and place the trivet in the pot. Place covered pan on the trivet. Lock the lid. Cook on high for 20 minutes. Naturally release for 10 minutes and then quick release the remaining pressure.