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Posts Tagged ‘food’

Thanksgiving

I am so happy I have people too cook for this Thanksgiving.  It’s normally my favorite holiday of the year, mainly because it doesn’t have the pressure some other holidays do.  I love to cook for others, and this is a great excuse to make an abundance of sides and not feel bad.  Plus, a new-to-me stuffing.  There’s no gift giving, and did I mention the food?  It’s also nice to reflect on what is truly important and relax before the Christmas rush.  Not to mention there are cool parades on TV.

Another of my friends posted her Thanksgiving menu, and I thought I’d do the same.

Roasted Turkey (I will brine it the day before.  I think it adds a lot flavor and makes for a moister bird.  We are getting our turkey from World Hunger Relief, as we did last year.  I like it much better than a factory bird.)

Traditional Stuffing

Sausage Stuffing

Bourbon Cranberry Compote

Honeyed Carrots and Oranges

Brie and Chive Biscuits

Califlower Gratin

Wild Rice and Mushroom Pilaf

Roasted Red Potatoes

Green Beans with Bacon Vinaigrette

Roasted Brussel Sprouts

Maple-Whipped Sweet Potatoes

Maple Pumpkin Tart or Pumpkin Pie

Pecan Pie

YUM!

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Homemade “Ice Cream”

Take 2 bananas, cut and freeze for an hour or two.  Throw in a food processor and whiz it around for a minute.  Scrap sides. Add a tablespoon of peanut butter (I used all natural honey-nut).  Whiz again.  Serve.
"ice cream"

It really tastes like soft serve, and surprisingly isn’t overwhelmingly banana-y.  Best of all, H loves it, and I really don’t feel at all bad letting him eat it.

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In the midst of the hustle and bustle of the last week and a half, I found time to do some canning.  One of my dreams is to have a large, walk-in pantry in our house.  We had a butler’s pantry in one of the houses we rented and I loved it.  And, even though we don’t really have a pantry here, I’m certainly attempting to fill all of our space with homemade yumminess this year.

First off, I made peach and apricot jam.  I think the peach set a little better, but time will tell.

peach jam

Then, I made watermelon rind pickles.  I think these will end up more like a candied fruit rind crossed with a pickled fruit.  My mind can’t help going to dill pickle taste, but with watermelon.  Not good.  They smelled good though.

watermelon rind pickles

Then Steve got a note from one of his former students offering us free blackberries.  There was no way we could pass that up!  So I made 8 pints of blackberry jam (and we still have blackberries left over)!

blackberry jam

All the recipes came from the Ball Complete Book of Home Preserving.  If you’ve got a good jam/jelly/sauce/pickle recipe, please feel free to pass it my way.

I have visions of canning lots and lots of tomatoes (whole, crushed, tomato paste, ketchup, and bbq sauce), but I need to find a place to get lots of tomatoes at once.  We shall see.

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You should make these

I’m calling them smookies, because they are what a smore and cookie would be if they got together and had a delicious, delicious baby.  The recipe calls them Halfway Cookies.

If When I make these again, I’ll probably cut the chocolate in half (1 cup) and only put 3/4c of brown sugar in the meringue.

Making, and eating, these made me wonder why I haven’t made meringue more often.  Crispy, crunchy bits of delightfulness.  Yum.

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Catching Up

Where does the time go?  Here are a few random catch up things:

I finished spinning up the Orange Cranberry Tart roving from Tuscan Grove.

Being a new spinner, I wasn’t sure that I’d love the look of a two ply, so I navajo plied the first bobbin.  I really liked the look of the finished yarn, so I did the second half the same way.  I ended up with two skeins (138 yards and 162 yards) of heavy fingering/light sport weight.

Yesterday, we got our first CSA share.  It’s still early in the season (even in Texas), so this share is a little smaller than the others will end up.  We got eggs, cabbage, chard, spring onions, dill, cilantro, spinach, and kale.

The eggs are really pretty.

And the spinach and spring onions went into one of our favorite recipes last night (chicken with peanut sauce and green vegetables).  The chard is going in a quiche for tonight.

The chard is going in a quiche for tonight.

And, as a final note the entire Buffy series is available to watch instantly on Netflix.

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Nom nom nom

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