I’ve had a busy week already. The last few weeks to this last month of 2010 are flying by way too fast.
Yesterday, we were able to take a few cows and pigs to the butcher. We raise our own meat and usually make a couple of trips to the butcher each year. My freezer is almost empty of meat and the beef and pork will be a much welcomed addition to the freezer stock. We’ll pick it up the first week of January.
Today, I was able to get some planning time by having lunch at a local place with just myself and my 2 1/2 month old baby. After my relaxing lunch, I ran to the store and shuffled through the rural crowd hustling about to get their bread and milk supplies before more another round of wintry weather heads to town tonight. I picked up a few items so I could bake some goodies and cook up some beans and soups for the rest of this cold winter week.
I picked up my kids and headed home to find the wood stove starved and the house bone cold but my spirits renewed with the thoughts I was able to gather today during the productive planning time.
I soon revived the stove again and the heat is now permeating the house while hot apple cider with Williams-Sonoma mulling spices (Thanks, Claire!!!) simmer on the stove and I plan supper. I have a busy couple weeks with much activity planned for the holiday season. Happy Baking Everyone!
Beautiful Cold Ice
Here’s what I did with my .38 cents a pound sweet potatoes I bought last week: (Walmart had them on sale for .29 cents a pound too!)
We love sweet potato casserole! I always make several of them for the days following Thanksgiving. I use this recipe:
Ingredients for Sweet Potato Casserole
- 4 cups sweet potato, cubed
- 1/4 cup sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon of cinnamon
This is the topping:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
The time consuming part of making the sweet potato casserole is peeling and cutting and baking the sweet potatoes. Then you mash them up and mix them with the ingredients above and bake it.
Save your scraps for composting, or if you happen to have a hungry pig you’re trying to fatten up…feed all the scraps to him!
Here’s a small online picture of what it looks like — mine are still in the oven!
Yummy Pumpkin Pies! We just took them out of the oven and they look wonderful! I made my pie crusts this year…the first batch turned out too dry and flaky so I added butter to the next batch and it turned out wonderful!
I had two cans of pumpkin that I had from last years sales after the holidays so I used that. We made two pies. I’m hoping to get a pumpkin cheesecake in the oven!
Because we don’t have anything else to do…. we thought we would blog some of our Thanksgiving Day preparations today while it pours down rain outside! So here goes our Thanksgiving Bake and Blog……
We have a huge list of items to make today:
We have a bunch of other things on our list so we will see where we get with a house full of children running around and a nursing baby…and attempting to blog and bake at the same time.
Thankful Thoughts: I’m very thankful for God’s kind provision of food we have had this year. Today, as I am working on preparing an abundant amount of food, I’m reminded to give thanks for the abundant wealth of food we have.