I Have Been AWOL Too Long!!! Happy Thanksgiving!!!!!!

Its been a challenging year at work and in our personal lives that required a break from posting.
The growing season came and went with only a fraction of yield I usually receive from a season, but sanity and less stress was diagnosed.

As we move into the holiday season though, my love for food and celebrating what comes from mother nature and giving thanks for all the blessings we receive here at the farm, I had to post again.

First a diary of the Thanksgiving Meal:
Wednesday Night Prep:
Brine Turkey- my 13 lb. turkey is now soaking in a bath of salt water, bourbon and maple syrup.  It will soak until tomorrow morning, absorbing all those luscious juices before cooking.  Then I will drain it, pat it dry and mix melted butter & maple syrup and spread it under the skin, over the breast of the turkey.  I will also add a basket weave blanket of apple smoked bacon across the top of the breast so it doesn't burn.  Then bast it with melted butter and bourbon all through the roasting process.  Yes, it tastes heavenly!!!!  The gravy made from the juices is packed with bourbon flavor and I add whole sweet potatoes to the roasting pan, just 45 minutes before the turkey is done. Bourbon butter sweet potatoes! Yummy!

Tonight I will also make our new favorite pies, straight from our own harvest of pears and pecans.
The first pie is Cranberry Pear Pie!  If you haven't tried it, it have tested it against my favorite apple pie and my family likes the cranberry pear pie the best.  The next pie is the Maple Pecan! (do you see a pattern here?  With a former Canadian husband (still my husband, but a new American citizen) we must use Maple Syrup on as much food as possible at the holidays!

Always a busy day before Thanksgiving.  I am now drawn back to the kitchen where my giblet stock is cooking and smells like its done. Until tomorrow.

A New Twist on Mac & Cheese! Winter's Blast Has My Garden On Hiatus!

2017-2018 Winter came in with a blast!
This fall we added a new sliding entry and a 32' by 16' deck in the back of the house.  We are so excited to have a deck again and we are anxious to have friends over to experience the colorful sunsets we often have here in Missouri.

But in December, the snow and frigid cold came in and did not leave. January has been no better, a direct opposite from the last two winters when I was able to grow greens under plastic the entire winter.  This year, I planted late lettuce, spinach, kale, parsley and radishes.  In early December. cute little green shoots were showing a hopeful harvest but when the winds and cold came in at Christmas, and at - 10 even the shoots froze under the 8 mm plastic which kept the greens so warm and cozy last year.  I frankly gave up trying o keep them warm and watered. I was watering frozen leaves.

So, I will start my seeds in the warmth of my basement grow lights and hope for warmth in March.  In the mean time we have been enjoying all the greens that I froze during the spring, summer and fall.  Thanks goodness for those. Lots of Swiss Chard, Spigarella, Spinach, Green Beans, and Broccoli to fill our winter dishes and soups.

We are also trying to stay away from those fatty comfort foods.  Its tough this year since its so cold. And Steve loves dishes like Mac & Cheese and Poutine!  High Fat foods,  only good for a hibernating bear!
So, I came up with a lighter version.  And, if you don't tell anyone what's in it, they will never guess its cauliflower! (I originally mashed it with fresh ground pepper and a bit of chicken broth.

1 cup leftover mashed Cauliflower
8 oz. elbow macaroni, cooked
2 TBSP Butter
1/4 c chicken broth
1/4 cup grated Parmesan cheese

As soon as the macaroni is drained, after cooking, add the mashed cauliflower, butter, and broth to the mac in the pan.  Stir continuously and season with salt and pepper.  Once all the butter is melted and ingredients have been mixed well and heated, add the cheese and mix for one more minute.  Serve immediately.