I host our weekly coffee hour to hold a warm, steady space for you. Whether the room fills or I sit alone, I’ll be there, ready and present. If life kept you away this week, know the door is open next time: come by when you can, drop in for a few minutes, and treat it like a visit. Your presence matters, but so does the knowing that someone is keeping the light on for you. I will be here for live coffee hour every Friday at 12 (noon) CST. Check the calendar and save the event. -Kirsten

Which do you prefer after Thanksgiving dinner? Show a picture of anything from your day.

I turned my favorite pumpkin filling into a tray bake that actually helps steady blood sugar, no crust, more nuts, and gentler sweeteners. This recipe grew from real experiments: first, I ditched the crust because we kept eating the filling straight from the pan, then I switched to coconut sugar (and later monk‑fruit) and noticed steadier energy and fewer spikes. Inside the PDF: step‑by‑step instructions, a crunchy pecan topping, a keto swap, and clear nutrition per serving so caregivers and people managing diabetes, PCOS, or menopause can plan with confidence. Grab the printable recipe and nutrition card now and make a batch this week. Your future self will thank you. Join Premium and get more recipes, menus, and guides that will help you shift your life into a healthier place. Earth’s Rhythm: November Nourishment

This year I am making a base eggnog mix that can be stored in the fridge, then portioned out with bourbon and ice when serving. 🥚 Classic Eggnog Mix (Jug Preparation) Ingredients (for about 6–8 servings) • 4 large eggs • ¾ cup granulated sugar • 2 cups whole milk • 1 cup heavy cream • ½ teaspoon freshly grated nutmeg (plus extra for garnish) • 1 teaspoon vanilla extract (optional, for depth) Instructions 1. Whisk eggs & sugar• In a large bowl, whisk the eggs until smooth. Gradually add sugar and whisk until pale and slightly thickened. 2. Heat milk gently• Warm the milk in a saucepan over medium heat until steaming (not boiling). Slowly whisk it into the egg-sugar mixture to temper the eggs. 3. Add cream & nutmeg• Stir in the heavy cream, nutmeg, and vanilla. Mix until smooth. 4. Chill the mix• Transfer to a jug or pitcher, cover, and refrigerate for at least 2 hours. The mix will thicken slightly as it chills. 🥃 Serving with Bourbon • Fill a glass with ice cubes. • Add 1½–2 oz bourbon (adjust to taste). • Pour in about ½ cup of the chilled eggnog mix. • Stir gently and sprinkle a little nutmeg on top. ✨ This way, your jug of mix stays alcohol-free — perfect if you want to serve some without bourbon, or adjust strength glass by glass. How do you like your eggnog?

- Do you prefer sunrise or sunset? - What’s your favorite rainy‑day activity? - If you could only keep one board game or card game forever, which would it be? - What’s the funniest thing your pet (or a friend’s pet) has ever done? - I want to see a picture! 😀