Pumpkin Cream Sauce Fettuccine, & Keeping Things Together When They Want To Come Apart

Pumpkin Cream Sauce Fettuccine | thecozyapron.com

Ah, the best laid plans…

My heart desired nothing more this morning than simplicity: to sit down at my computer, quiet my mind for a moment, and then connect with the writer side of myself and put to paper (or to screen, in this case) my thoughts in order to see what essence or mischievous imp wanted to be unleashed.

Pumpkin Cream Sauce Fettuccine | thecozyapron.com

But alas, things wouldn’t go quite as planned, as our water heater decided to fritz out this morning just a little bit, in turn placing my attention onto it and putting the kibosh on any free-flowing stream-of-consciousness thoughts.

Instead, those thoughts would be replaced by looking frantically for the receipt (and the warranty) from the company that replaced the water heater just a little over a year ago, followed by phoning that company for a repair man; waiting for said repairman; wondering what the cost of this repair would be; and finally waiting for the repairman to finish up and be on his way, but only after adding a few new digits to our credit card balance for the no-longer-under-warranty labor cost.

And now, with all of that said and done, the task at hand is to sit down and write something worth reading.

Pumpkin Cream Sauce Fettuccine | thecozyapron.com

Now, if today’s little glitch would’ve been the first in a while, then I don’t think it’d really be worth mentioning—things break down, things need repair.

Welcome to homeownership, welcome to adulthood.

But today’s little hiccup was actually the fourth in a line of home appliances needing repair over the past three or four weeks; and somehow, their fritz-outs have always coincided with a writing day.

Funny how that happens…

Anything else in need of attention?

Speak now or forever hold your peace. Please.

Pumpkin Cream Sauce Fettuccine | thecozyapron.com

So perhaps I’ll take this as a sign for a topic; a push in the direction of giving a little thought to keeping ones “stuff” together when one’s surroundings seem like they’d like to come apart, at least a little.

You know, it’s funny; even though my irritation has reached a bit of a crescendo with this particular issue-of-the-week, I feel like over the years I developed more of a sense of humor about this type of stuff, and seem to bounce back a bit quicker, and not get too wound up.

Certainly when I calculate what we’ve spent over the past 3 or so weeks on these various repairs, it’s more than the “zero” we would’ve preferred to have spent; but it is what it is.

Pumpkin Cream Sauce Fettuccine | thecozyapron.com

But getting back to breathing, and finding my way to connecting to my quieter “inner” self, after dealing with whatever has to be dealt with, has gotten easier, which is nice.

It’s actually kind of surprising, and I suppose the blessing in all of this is that now I can see some growth within myself because of these little experiences.

Perhaps mellowing comes with getting older, and maturing more with age.

Pumpkin Cream Sauce Fettuccine | thecozyapron.com

All I know is that I’m grateful for it, for the bounce-back, and for allowing my desire to connect to something productive and “greater than” rather than focusing on the hiccup and keeping it at the forefront, and potentially chewing on it much longer than it needs to be chewed on.

Seeing these distractions, annoyances, troubles, or difficulties that come at us take a back seat to the more positive and soul-enriching things, is quite refreshing, and needed.

And for me it just means that it’s nice to come back to “quiet”, quicker; to take in my surroundings and the light that makes up the beautiful day, and imagine, playfully, a comforting pumpkin and roasted garlic cream pasta dish with sage-rubbed chicken that would be a perfect fit for this autumn season, and giving that more precedence than the bump in my road, or the trouble or distraction.

Because it’s better.

It benefits everyone more to put attention on that.

Pumpkin Cream Sauce Fettuccine | thecozyapron.com

Pumpkin Cream Sauce Fettuccine | thecozyapron.com

So here’s my positive spin on the whole thing: that with so many of these daily-used appliances having gotten some repair and attention recently, they should be good to go for a while again. And that’s nice; that’s the silver lining.

But if there’s anything else that isn’t telling me at this very moment that it’s about to go a little haywire, then I suppose when it does, maybe after this little examination I can just exhale and say “Ok, here we go again…” and let it just flow on through.

I suppose practice makes things a little easier, even in the area of attitude and outlook.

And I suppose that whatever good it is that can provide us with a quicker bounce-back to a more joyful place within is worth experiencing, isn’t it?

Taste what’s good and pass it on.


{ 17 comments… add one }

  • Sarah October 13, 2014, 7:12 am

    This sounds wonderful Ingrid!


  • ellie | fit for the soul October 13, 2014, 7:44 pm

    Oh my gooodness~I seriously can’t believe how insanely good this looks!!!! So creamy, savory, and perfect. literally all my fave ingredients in there including the mascarpone. Great job showing the deliciousness that cream is through your gorgeous photography :)

  • The Cozy Apron October 13, 2014, 8:44 pm

    Thanks so much, Ellie!

  • Thalia @ butter and brioche October 13, 2014, 8:50 pm

    This is probably the best looking fettuccine I have ever seen. It looks so creamy, delicious and full of flavour.. wish I had a bowl of it to devour now. Saved to recreate , thanks for the recipe!

  • janet October 14, 2014, 4:09 pm

    Love this post! I can relate as we’ve just gone through one of those weeks! And this recipe…not only looks wonderful, but sounds delicious…I have to give this a try!

    • The Cozy Apron October 15, 2014, 6:05 am

      Hi Janet, thanks so much for sharing that with me! Here’s to getting through things intact, right? :-) I truly hope you give this recipe a try, and find some comfort in it. Thank you for coming by!

  • Liz October 18, 2014, 2:16 pm

    Sounds wonderful and different. Thank you.

  • Karl Jackson November 10, 2014, 5:22 pm

    This is the second straight recipe I’ve tried (The first was from RecipeTinEats) that came out a complete disaster. I followed everything in this recipe EXACTLY, and my sauce came out a thick flavorless paste tasting mildly of pumpkin. I even tried adding more cream, more mascarpone, and more chicken stock. Is there possibly something misprinted in this recipe? I am far from a beginner cook so I have no idea how this could’ve gone so wrong.

    • The Cozy Apron November 10, 2014, 6:35 pm

      Hi Karl, I’m so sorry to read about your experience. I can assure you that there is no misprint in the recipe; and if you take a look at the photos of the sauce, it is silky and smooth, and far from a “thick, flavorless paste”. I was wondering what type of pumpkin you used—was it organic pumpkin, in the puree form? The texture of mine was very silky and smooth, like baby food; I purchased it from Trader Joe’s, but you can also find organic pumpkin at Whole Foods or other select markets. You also mentioned that you used (or added) chicken stock; I, however, used chicken base, which is very different. Unfortunately, since I was not there with you, it’s impossible for me to know exactly what happened.

      • Karl Jackson November 10, 2014, 9:33 pm

        I used boullion powder mixed with hot water. And the pumpkin puree I used was organic. I believe it was Amy’s brand. I just wanted to make sure there was not an error in the recipe before I try this again. Thanks!

  • Samantha July 12, 2015, 1:43 am

    Made this for dinner tonight, and as you can’t buy canned pumpkin puree here in australia i had to make my own, and let me tell you, it was SO worth it, it is my new favorite way to eat pumpkin, pasta and chicken. So beautiful and creamy, packed with flavor. Thank you for sharing the recipe!! :)

    • The Cozy Apron July 12, 2015, 12:50 pm

      Samantha, that is sweet music to my ears! So glad you found it worth making the pumpkin puree from scratch, which, of course, can be time consuming; so to have you share that this recipe is now a new favorite way for you to eat this combo of ingredients means a lot! Thank you for taking a moment to share your experience with me all the way from Australia! :-)

  • Jess October 8, 2015, 3:17 pm

    Could this sauce be frozen??

    • The Cozy Apron October 11, 2015, 1:04 pm

      Hi Jess! Yes, you could certainly freeze this sauce, just as you might any other. When you’re ready to cook with it, just allow for it to de-frost or thaw in the fridge for a couple of days, then warm in the pan. Check your seasoning (salt/pepper) just in case you need a pinch more after the thaw.

  • Paige April 3, 2016, 3:16 pm

    Made this for my husband tonight and it is AMAZING! Silky and delicious, thank you so much for posting it!!

    • The Cozy Apron April 3, 2016, 4:13 pm

      Hi Paige, I’m thrilled to read that—thanks for sharing! Glad you both enjoyed; it’s precious that you prepared this, with love, for you hubby. :-)

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