What is there to be thankful for?

My list starts at the beginning of my day...

I am thankful for:

-A reason to get up.

-A morning routine so that if I sleepwalk through part of it nobody will know.

-My 4 cup coffee pot because it is just the right amount.

-Working out of my home so that when the opportunity arises I can work in my pajamas...with my coffee.

-Electronic everything..mail, lights, copier, video, shopping..etc

-Gas prices being so low that I don't have to mentally map every stop in order to save 1/4 of a mile.

-My mobile office known to others as a Toyota Camry

-Leftovers for lunch..takes all the thinking right out of that part of my day

-Call waiting so that I know I will never miss an important call, or so that I know not to bother answering!

-A cleaning service...I don't have one, but I know I will be really thankful if I ever do.

-The little red flashing light on my Blackberry that tells me someone sent me something.

-Lands End Business Outfitters because I am going to look fab in their catalog in January!

And my family with our new additions thanks to the two weddings this year... David, Sam, Trevor and Lindsay, Alison and Bob.

Recipes for Busy People

Ingredients 

Crust
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

Filling
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Directions
1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.