a little holiday decoration

Hung this on the bookshelf (my only form of a mantel) the other day. Lights to make both Thanksgiving and Christmas a little brighter.

preparing for thanksgiving

Since we live in a small apartment, cooking and preparing for the holidays is a little different. Because I also like lists, I thought I might write down a list of things I'm attempting to keep in mind and learn myself, in the hopes that you can share in my adventures.

1.  Don't get overwhelmed.  The apartment is small, the kitchen is two feet wide (literally), there are books everywhere (sorry I'm not sorry), food to cook, spaces to try and decorate, and cleaning to get done. It's alright. Breathe. It'll be okay.

2.  Do something fun or relaxing every day. In between the preparing for holidays, it's nice to do something just for yourself or just with your significant other or family that is relaxing and fun.

3. Start with a clean workspace. I don't enjoy doing this. I don't particularly like handwashing all the dishes, cleaning the bathroom, washing the rugs, hanging all the darn laundry in the teensy closet, and changing the sheets, etc., but holidays, cooking, and life are all made easier if your workspace is reasonably tidy when you start.  Expecially the kitchen.  If you're cooking, starting with a clean space is sooooo much easier.  And there are less gross germs that way. Ew.

4.  Make lists. Or set calendar reminders. Or make a diagram. Or set a million alarm clocks, one for each task. Whatever you do, organize yourself for a plan of attack.  I'm currently in the process of finishing choosing recipes and sending the husband out for the last of the ingredients -- he has the days off (I don't) and it transfers things from my to-do list to his, which is occassionally helpful.  Whatever cooking you're doing, have a plan.

5.  Eat food. Seems silly, no?  But while you're doing all that cooking and cleaning and organizing, eat some food.  Don't forget to eat just because you're standing over the stove all day.  And no, cookies don't count as a meal. 

A short list, but I have to start somewhere.  This is my first Thanksgiving without the large extended family, so the cooking and cleaning are divided between just the hubby and I this year.  The good news? I can use all the butter I want and I'll have food to last me for ever.  The bad news? Making Thanksgiving food for two is actually pretty difficult.  Everyone creates recipes for 10 or 20 or 592 instead of just for two. Oh well. Guess we'll just have to eat it all!

acorn squash

Have you ever eaten acorn squash?  I hadn't, until Tuesday evening.




photo via

 Last night, our Wednesday night group had a Thanksgiving potluck.  Boy, was the food delicious.  Most of the food was provided, and attendees were asked to bring desserts.  I broke the rules a little and opted to bring a side dish. (I was out of apples for a pie!)

Looking around my teensy apartment, I wondered what would be the best thing to bring.

Aha! Acorn squash!

How daunting.  I had never cooked acorn squash in my life.  Not to worry.  When I'm short on ideas, the Pioneer Woman always comes through with a delicious recipe.

I was so excited while cooking that I forgot to take pictures, so I apologize.  I will say, though, that mine turned out as beautiful as Ree Drummond's (Pioneer Woman), except that I went ahead and spooned them out of their skin and into a square dish after they were all finished cooking.  The result was delicious, sweet acorn squash that looked like golden brown mashed potatoes. 

It disappeared at the pot luck in the first 20 minutes!

I don't know how much of that was true enthusiasm and how much was mistaking my squash for sweet potatoes, but whatever the reason, I'm glad it was eaten.

Now to sort out how to use my pie pumpkin and spaghetti squash.  Hopefully I'll remember to take pictures next time.

eggs



image via

 Check out this new bit of research from the folks at Mother Earth News about the value of free range chicken eggs. 

"Our previous tests found that eggs from hens raised on pasture — as compared to the official USDA data for factory-farm eggs — contain:

• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• Two times more omega-3 fatty acids
• Three times more vitamin E
• Seven times more beta carotene"

If those are not several good reasons to buy free range eggs from a local farm, then I don't know what is!

October 21

Things have been crazy around here!  The husband and I have had a little more time together between his work schedule lately and the storm that came through here on Monday. 

However, I realized I hadn't told you about our exciting adventure that we had just over a week ago!  On Sunday, about a week and a half ago, we ventured out to a colonial farm in the area for their market weekend.  Doesn't that sound fun?  Admission was only $6, and we got some delicious food and an early start on Christmas and fall birthday presents.  We spend the whole afternoon walking around, watching the kids' militia march, admiring the wooden goblets, considering buying too many things, and ending up with a few small things.  The husband even bought me tea and cute little spice jars!

We did manage to take a couple of pictures with a phone on this trip, too.

What a great way to spend a Sunday afternoon!

wives' tale

Crowned in color autumn comes

Topaz peaches, amethyst plums

Ruby jelly, emerald dills

With brilliant gems the pantry fills

Gleaming jewels, sealed in glass

Teasures of the harvest past

stir fry!

The other day I made my first stir fry at home!  Seems like a small accomplishment, but since I'm not a terribly experienced cook, many things are an accomplishment that might not be to others.

However, perhaps you're in the same boat as I am and never tried this before.

Well, I don't have any pictures of the process to share (got too excited), but perhaps I can share the summary version here and a more detailed recipe/method later when I can talk the mister into taking pictures.

1.  Gather all the veggies and meat you want.  Just about anything goes.  I used whatever I had in the fridge with our farmshare veggies.  I had carrots, green bell peppers, little onions that I chopped up, chicken, big spinach leaves, and bok choy.

2.  Cut up all your veggies into bite sized pieces.  For the big leaves like spinach and bok choy, cut those up too, but set them aside.  They go into the skillet or wok last.

3.  Heat up some sesame oil in your pan.  If you happen to have fresh ginger or fresh garlic (I didn't), the earlier you add it, the better.  You don't want to burn it.  Add the veggies (minus the leaf-y things).

4.  Stir around a bit until everything looks sizzling and partially cooked.  Cover with a lid for a few minutes.  Maybe 2-3 minutes.  Add the chicken before you cover if you're using any.  We did.

5.  If you need to, add a little water.  I didn't need to, but it could be nice to steam the veggies a little.  Add the leaves and cover the skillet or wok again.  You only want to cook these until the leaves wilt.  Don't cook too long or everything will be soggy and unappetizing.

6.  When the leaves are wilted, take it off the burner.  Add some soy sauce.  Add some organic peanut butter (it's more runny than the commercial stuff and works as a make shift peanut sauce).  Add a little honey for some sweetness. Season with these things to taste.  Stir to mix.

7.  Serve warm over pasta or rice.

Voila!

Easy enough, right?

Right. I thought so.

Turned out to be a hit with the husband, although we have differing levels of comfort with the amounts of soy sauce that should be added. Ah, well.  I added a little more to mine after it was on my plate!