Hello December! Catching UP

Thanksgiving

Lots going on here....although it might not look like it.

Fall Plates we've been eating off of all season.

Reminds me of illustrations by Heather Ross.

Isn't this a sweet bowl?  I found them at Walmart back in October.

We had cranberries and oranges for Thanksgiving.  Along with the usual: turkey, dressing, sauerkraut and kielbasa, store bought pies, mashed potatoes and sweet potatos- baked.  MMMMM.....It was pretty good.  Plus it was a quiet day.

Here's the guest room.  More often than not, though, it's my daytime nap room.

This is a Jan Patek pattern:  Lilac Hill.  It is applique.  I loved making it, and love it even more displayed on this bed.

Here's a wall hanging I made years ago--whales and ships!  Love it!

I have a theme going on in this room--Here is my doll walking by the shore.

My mermaid cross stitch.  I also did the framing.  Design by Kathy Barrick.

A present for self:  Bloombox from Bloomerie Fabrics!

Love this color of tissue paper-- aqua!

GOODIES!!!  Love it!

First sleeve for the sweater below-- I'm getting to the finish line!

Bet you can't guess what's my favorite color right now!

Hash browns-- frozen and premade.  See this blog for more about it!

Prepare and Nourish by Anya

A good ending.....

Love this pup, but she sure is a pain in the butt!!
Have a Merry Christmas preparation period, everyone!

Thanksgiving

Thankful

 



Happy Thanksgiving - Letters from the Past and Today

Letters from the Past

~

Dear Sarah:

You must think that I have forgotten you but

I am heartsick every time I think of owing you a letter. 

Am working just as hard as ever.  Work til seven every night and eat my supper at 8 '0'clock. 

 This is not very much time for any thing. 

Heard Claus and Mollie were out to see you. 

 They certainly don't bother any of us. 

 Never called on Irene yet or me. 

We have the phone they could easyle ring us up and let us know they would come. 

 It's hard to be poor and be looked down on

but they nednt be ashamed to call on Irene.  That's a cinch. 

Will surely write you later.  Best wishes to both of you from your loving sister,

Matilde

~

Letters from Today:

~

Dear Friends:

I pray you are all well and are able to celebrate the day will some good food and friends.

I pray all the little children in your care,

and even the ones

who have no one,

are blessed today.

~

I pray all the ones who are lonely,

old and young,

find a blessing in their heart,

a sign of hope

from the ONE who gives us

all the Great Hope.

~

I wish you Peace

XXOO

BB

Granny Lil's Pumpkin Pie Recipe

Granny Lil

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Here's Granny Lil's pumpkin pie recipe. We used the pulp we got from the Hubbard Squash-- I'm tellin' you!! This is the best pie I've ever made from her recipe! There's something about fresh pumpkin anyway, but this was absolutely fantastic!

~

The photos of the pie don't look like much, but the taste is out of this world! The pie will puff up while it's baking, then will sink down after cooling off. This is normal. Store cooled pie in your refridgerator.

~

I asked Granny Lil if she'd like to share her recipe with the world- she said okay!

Love you, Granny!

~

She said to tell you she likes pie too!

~

GRANNY LIL'S PUMPKIN PIE

For One Deep Dish (9") pie. We use a glass pie dish.

You will need one unbaked pie crust.

2 Cups canned (or hopefully-- FRESH) Pumpkin

1 1/2 cups (12 oz can) Fat Free or regular Evaporated Milk

1 cup plus 2 or 3 tablespoons white granulated sugar

Two beaten eggs

1/8 teaspoon powdered ginger

1 teaspoon powdered cinnamon

about 4 shakes from a container of nutmeg- probably adds up to just a little less than 1/8 teaspoon.

No more than two gentle shakes from a shaker of black pepper

No more than two gentle shakes from a shaker of salt

(I always taste my mixture to make sure it tastes right-but if you have a fear of raw eggs, don't do it)

SPECIAL NOTE ON "SHAKING": you can also put a little pinch of the salt and pepper in your hand and then sprinkle a little bit into the mixture-- it's going to be less than 1/8 of a teaspoon for each.

Instructions: Place 2 cups of pumpkin in a saucepan and mix in the evaporated milk. Warm slightly-- do not boil. Take off the burner. Stir in the granulated sugar and two beaten eggs. Stir in all your spices and salt and pepper.

Pour into unbaked pie shell. Cover edge of pie shell with foil, so it won't burn.

Place pie into preheated oven: 400 degrees F. for 15 minutes. Then reduce heat to 325 degrees F., and bake for one hour. During the last 30 minutes of baking, place a sheet of aluminum foil over the top of the pie to keep it from getting too brown.

Cool on a rack. Serve with whipped cream or ice cream, or just eat it by itself! We like it for breakfast too!!

Have a Happy Thanksgiving!

XXX - OOO