Which month do you like the most? I have always loved the month of November. Many say they like December because of Christmas, or February because of Valentine's Day, and even April because of the beauty of spring. But I am a fall girl. I like warm snuggly sweaters, thick cushy socks, and the comfort foods of the harvest season.

In the past few years, I have traveled through the mountains of Virginia during this time of year and to see the hues that mother nature creates in the mountains brings tears to my eyes. It is breathtaking to see the contrast of the deep blue skies, with billowy clouds and the leaves on the trees exploding in glorious colors. Some colors are so vibrant that it is probably impossible to recreate. The combinations of yellow, orange, crimson reds, rustic purples, and deep cold green have a calming effect for me.

Oh, but there are also the comfort foods that I grew up with. Hearty beef stews, chicken and dumplings, vegetable soup, pot roast, sauerkraut and pork, and my very favorite goulash. These tasty meals are cooked in one pot, and as a child, it was in a big blue roasting pan. The aroma of any of these meals take me back to my childhood and coming home to memories of my mom.

As I find myself in the November of my life, I have come to appreciate the qualities this month brings for me. It is the time of the year that we begin to realize the year is coming to an end. Did we accomplish all the items we wanted to during the year? Can we accomplish them in the next two months, and are they important enough to stress over? Because the end of the year is coming whether we want it to or not.

The most important part of this month is the cherished memories spent with family or friends. The time gathered together sipping wine and laughing and telling stories from our past. Hot toddies and the crackling wood burning in the fireplace warming our souls with new and old memories. Hot chocolate, or mulled wine and pumpkin-spiced treats are devoured and for the last several years a traditional pumpkin roll has been the staple of our November treats. Many have asked for the recipe so here it is:

Pumpkin Roll

Grease a 10" X 15" cookie sheet for a thicker cake or a 14" X 20" pan for a thinner cake. Line with waxed or parchment paper. Grease again.

Mix together:

2/3 cup pumpkin (canned-solid packed)

3 eggs

1 cup sugar

1 tsp baking soda

1/2 tsp cinnamon

3/14 cup flour

Spread onto lined cookie sheet and bake at preheated 375 degree oven for 15 minutes.

Turn onto powdered sugared baking cloth, peel off waxed paper and cool for 10 minutes before slowly rolling in towel to cool completely.

Filling:

3 Tbsp butter

8 oz softened cream cheese

3/4 tsp vanilla

1 cup powdered sugar

Mix with electric mixer until smooth. Spread on cooled cake and roll up jelly style.

This dessert requires refrigeration.

Enjoy.