other things

Since we came back from vacation, there has been plenty to keep me busy. Two days before we left for Pennsylvania, the husband brought this home and said, "Can we keep it?" "Sure, why not," was my reply.

I've been scurrying around looking for items to outfit it in time for some weekend camping this month and next. That has been a fun project. I can't wait to take it out for its maiden voyage.

A few shots of the inside...notice in the upper right hand corner the repurposed CD rack that is now a perfect towel and wash cloth holder. I replaced the bedspread that came with the "queen-sized" bed with one of my quilts...much cozier. The camper sleeps eight...I'm guessing they're talking little people, not full-fledged adults, although the dinette is fairly roomy and the sofa makes into a very comfortable air mattress bed. It also has two bunks near the bathroom. I realize that some of you may not consider this to be "real" camping, but I'm old and I need my own bathroom, especially in the middle of the night. No tents for me.

These little guys have been occupying a lot of my time this summer. Now that they're back in school, I have a little more free time.

(Lauren wears an eye patch every day to correct amblyopia. She loves feeding and petting the chickens. Matthew is such a good talker at two years old. He was collecting acorns and trying to walk the plank at the same time. Not easy.)

(Gaige and Nathan are working on posters that now grace their wall at home, and here, too. Kaitlyn is trying to figure out how to combine Barbies and farm animals. I don't really think Barbie is much of a farm girl though. I've also been babysitting my grand-dog Loki a bit.)

And some pictures for you lichen likers.

This is what I will be doing for the next couple of months. I'm the Popcorn Kernel, (yes, I said Popcorn Kernel ) for our Cub Scout pack. That means I am in charge of sales, ordering, distribution of product, and awards for the lucky sales winners. Of course, everyone's a winner if they sell anything at all. We can't have upset Cub Scouts, y'know. There is one thing I will not do and that is wear the ridiculous foam ear of popcorn hat. I don't look good in green and yellow.

Finally, no really, finally...last Sunday I made the best pizza I think I have ever eaten...anywhere...and you know I don't like to brag on myself, but it was that good.

I made a half white and half whole wheat crust. Grilled some eggplant, zucchini, thick-sliced onions, and all colors of sweet peppers until they were almost tender and had some good grill marks. But first, I brushed all of the veggies with olive oil, then sprinkled with salt and a good garlic-herb seasoning (my favorite is Trader Joe's 21 Seasoning Salute). Except for the eggplant, which I left in circles, I rough chopped the rest of the veggies.

To assemble the pizza:

Pat out the dough and cover with your favorite pizza sauce.

Top the sauce with sliced mushrooms, any variety, and frozen, thawed spinach, squeezed dry.

Top with mozzarella first, then a medium sprinkling of shredded asiago cheese.

Arrange grilled veggies on top of the cheese. Then sprinkle with Parmesan, or if you prefer, parmagiano reggiano.

Bake at 500 degrees for about 12-15 minutes, depending on how dark you like it. I start checking mine at 10 minutes.

I ate until I was stuffed. Yum-oh!

Thanksgiving is a-comin'

Have you written your Thanksgiving menu? I started mine yesterday. It's not that it's that much different from any previous year. We're very traditional when it comes to holiday meals. I like to have it written down, because it makes it easier to make my shopping list. I am gonna go a little crazy this year and make Streuseled Sweet Potato Casserole instead of the usual Candied Sweet Potatoes. I'll probably get some protests, but I decided to change that particular item for the reduced calorie and fat count. I have a recipe from Cooking Light magazine that got rave reviews on their website.

The menu is as follows:
Roast Turkey w/Giblet Gravy
Dressing
Streuseled Sweet Potato Casserole
Mashed Potatoes
Corn (frozen, from my in-laws garden)
Brussels Sprouts w/pecans
Green Beans
Cranberry-Orange Salad
Whole Cranberry Sauce (Homemade)
Cranberry Jelly (from the can)
Homemade bread (my mother-in-law)
Pecan, Pumpkin and Dutch Apple Pies

Is that carb hell, or what? And, yes, we have to have three kinds of cranberry side dishes. The jelly is for my father-in-law. I have to have the whole sauce which I make with fresh ginger and orange peel. Everyone else likes the cranberry salad.


These are serving dishes that I love to use for the Thanksgiving feast. Some are family treasures, and a couple of them are just because I love them. Starting with the white leaf bowl which I bought myself and going clockwise. The large red and gold bowl was a birthday gift from my best buddy, Cindy. You can heat it in the oven and it makes a great bread bowl and keeps it warm throughout the meal. The round Depression glass covered butter dish is from David's Grandma Hinkle. The oblong green Depression dish is from my mother and the one I put the cranberry salad in. The little green dish I bought because it matches Mom's dish. The gravy boat belonged to Mom. The oval pink dish is also from Grandma Hinkle's collection and holds the cranberry jelly. I always feel close to my family when I use these dishes. This is just a small representation of the ones that I treasure and I hope my children will love them for me when I'm gone.

Here's the recipe for the casserole:

STREUSELED SWEET POTATO CASSEROLE

Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you're serving the dish.


Add 1/8 teaspoon ground red pepper if you want to add a bit of heat to this sweet dish.

Yield
18 servings (serving size: about 1/2 cup)

Ingredients
14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preparation
Preheat oven to 375°.

Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.