November 16th, 2009

Thanksgiving in Ajo, Soon


Mom just informed me that she’d be more comfortable staying over at our house than in her own with the renter there. He shows up every November 1st or so and stays until May-something. He’s a real great guy, and this has been going on for, like, over ten years. But she doesn’t think she would be comfortable, and she’s not sure his ancient Chocolate Lab would get along with her Chihuahuas, and we know that my dogs get along just fine with hers, so OK, that’s fine, we’d love to have her.
I told her she’d have to sleep on the blow-up queen mattress in the other bedroom. It’s the least civilized bedroom, only because the linoleum tiles are half up and half down, and sticky in places. But we have a big blue rug we can throw down and a couple of little rugs, and she should be comfy.
So we are starting to make the list for the trip down. Home Depot, of course, will provide the bulk of our truckload, but then there’s the extra bed, bedding and rugs. I want to take the sewing machine and make drapes for the bedrooms, and sheers for the living room.
The list is getting long already, this far in advance. But we are going to have a great time. I think we will take a humongous pan of berry cobbler, or apple, or cherry … to the VFW hall for Thanksgiving. They are having the turkey and dressing and we are supposed to each bring a side dish.
So put one of those big aluminum pans on my list, and fruit filling.

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November 16th, 2008

Pumpkin Pies


I found a good nut crust recipe in my Martha Stewart cookbook. It uses half nuts and half flour. I will be using organic wholewheat flour this year, don’t tell anybody, they all pretty much think wholewheat has to mean bulky. I think this one will be tender because you don’t roll it, you press it into the shell like a graham cracker crust. But no sugar. Yummy, I think I’ll use pecans if they are still on sale at Sunflower, that would make a rich crust for the pumpkin pies. I have a can of good pumpkin puree, and that should make one or two pies, but I am also making a couple of squash pies.
Roughage is the best fat burner I know. At least the best organic one. I keep looking though, hoping I will run into a perfect solution. Meanwhile, roughage is my friend, and pumpkin and squash pies are loaded with roughage, especially with nut-wholewheat crusts.

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