.TGIF.

Happy Friday everyone! It's been a long week both physically {sickness} and emotionally {self-induced stress} so I'm extra happy for the weekend to be just a few hours away. We have a lot of running around to do, both fun {1st day of our 2011/2012 Music Together classes as well as football} and less than "fun" {grocery shopping at 3 stores and general errand running} but im hoping to sneak some relaxation in there somewhere.
To get both the weekend and the new month off to a nice start here's a little cocktail recipe courtesy of Pinterest {if you need an invite just email me a request - I've been smitten for about a month}.

Mexican Pumpkin Punch

Ingredients:

2 cups packed dark brown sugar
4 cinnamon sticks, preferably Mexican
1 29-ounce can pure pumpkin (about 3 1/2 cups)
2 limes
Splash of rum (optional)
Pineapple chunks and/or pecans, for serving (optional)

Directions:
Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.

Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve.

Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks.