Whew! I feel like I’ve been on my feet all day!! We have our table all set up for tomorrow and did some of the prep working, including making cranberry sauce (added extra sugar for the company!) and brining the turkey.
Shopping was fun 😎 All I got was some brush cleaner for my BareMinerals brushes (which I haven’t cleaned since I bought them – horrible I know) and I got some Moonlight Path hand soap from B&BW, as our powder bath was all out. Mmmm! That scent is soooooo grandma but I have a new obsession with it since I got the lotion as a free sample! I also spent some time spritzing myself with fancy perfumes and looking for gifts for my family (with no luck).
I stopped into EarthFare to say hi to the husband. He took is break to meet me and was wearing this hat (he NEVER wears hats) and I didn’t recognize him!!! I just drove right by. (Well, he was looking down, reading). He’s kinda cute in a hat though!
While at EF I had a sweet potato pie sample!
Once home I made the cranberry sauce, and I had a few spoonfuls after to test the consistency so that was snack.
I also made…..pumpkin butter!!!!!!!! I used a recipe that reader Maria posted in the comments a while back. It turned out great! It’s been a while since I had Trader Joe’s pumpkin butter to remember if it’s as good, but this stuff is indeed good! I also had some tastes of this for snack 🙂
I only had 3/4 a can of pumpkin left and didn’t use these measurements exactly, but it still turned out good. I would recommend cooking the second round for less than 5 minutes because mine was practically burning after 4. But I pretty much used her recipe exactly (oh and I did add a pinch of kosher salt)
Homemade Pumpkin Butter
-Very scant 1/4 cup brown sugar
– 1/4 cup water
– 1/2 teaspoon allspice
– 1/4 teaspoon ginger
– 1/4 teaspoon clove
– 1/4 teaspoon nutmeg
– 1/2 teaspoon cinnamon
– 1 1/2 cups (15 oz) canned pumpkin (NOT pumpkin pie filling mix)
** The above measurements are approximations. I usually just eye-ball everything according to my tastes.
-Combine everything except pumpkin in microwave-safe bowl. Mix well, and microwave on high for three minutes.
-Remove from microwave (Carefully!) and stir really well.
-Stir in pumpkin well, and microwave on high 5 minutes.
-Remove from microwave (Even more carefully!), stir, and let cool.
As I was cooking I sipped the last 4 oz of the granache we opened on Friday night. It was on its way out…
Dinner tonight was cheap, easy and instant. I used up this can of Cream of Celery I’ve had in my pantry for YEARS plus more of the leftover pasta from Sunday night.
I made a quick “sauce” with the soup plus 1/2 a can of 2% milk and a bunch of *freezer burned* frozen veggies: okra, green beans + peas. Also added S+P, Cholula and red pepper flakes.
We poured the sauce over the leftover pasta.
With the exception of the freezer burned veggies and the obvious modified corn starch thickener, it was pretty good!! Very comfort food-y and brought back memories from my childhood.
His + Hers!
TIRED = down comforter is calling!