We are almost back to “normal” around here. I am still dealing with some residual junk, but for the most part am fine and able to function, thank the Lord! My two littlest ones are having a little cough and congestion but they seem to bounce back much faster than me!
The weather has been a mixture of cold and warm. We have the fireplace going in the morning and open the windows to let the warm air in, in the afternoon. The leaves are still an amazing palette of gorgeous color on the trees and littering the yard. I need to get some fall pictures of the kids taken to capture the beauty of the landscape and their growing, changing faces.
I was going to share a little “trick” I did this week, due to my ground venison not defrosting fully. When I got ready to make dinner it was still too frozen to form into burgers so I decided to improvise and I cut off burgers, kind of like a cut and bake cookie. The ends were more defrosted so I formed that meat into patties. These were small, slider style. It wasn’t ideal, but it worked and thought I’d pass it along just in case this happens to you.
The little ones and I are started to study Thanksgiving in school. We read Cranberry Thanksgiving and made cranberry bread. It was a little hectic, but all in all one of the best baking experiences with all three at once! The bread was delicious and the kids so excited for baking it together.
This week I am planning on starting some Thanksgiving Dinner prep. I plan to make pie crust and stick it in the fridge or the freezer. I made Cranberry Chutney last week and canned some of it. How about you? Do you do anything to get ahead of Thanksgiving Dinner?
Menu for the week:
Spaghetti and Meatballs (I made the meatballs last week)
Chicken Enchilada Bake
Sweet and Sour Chicken
I will be babysitting this day – so this could change, but if all goes well I will make
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For more great menus go here.