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Sunday, November 25, 2012

Letters To My Future Self: Feeling Thankful

Dear Elizabeth,  

What a beautiful week! Thanksgiving break allowed time for catching up with old friends and relatives.

Much of Wednesday and Thursday were devoted to cooking for the twelve people that were going to be at our thanksgiving dinner.
 The menu:
  • Turkey from a local farm
  • Sweet Potatoes with Marshmallows
  • Gluten-free Stuffing
  • Classic Stuffing
  • Homemade Creamed Corn
  • Spiced Cranberry Sauce
  • Cranberry Relish
  • Cheese Dip
  • Butternut Squash with Coconut Rice
  • Gluten-free Chocolate Cream Pie, Pumpkin Pie, and Apple Pie with homemade whipped cream
 The squash recipe I found on VegWeb.

What you need: 
nonstick spray
1 large acorn squash, seeded and sliced into 2" to 3" wedges
1 cup medium grain brown rice
1 cup lite coconut milk
1 cup water
1 tablespoon ground cinnamon
1 tablespoon shredded jarred ginger
1 tablespoon vanilla extract

What you do: 
1. Spray the inside of a large crock pot with nonstick spray. Place the acorn squash slices evenly around the bottom of the pot (some of mine were lying on their side and they were fine).
2. In a bowl, combine remaining ingredients (brown rice, coconut milk, water, cinnamon, ginger, and vanilla).
3. Pour rice mixture over the acorn squash. Make sure all of the rice is in the liquid.
4. Set the crock pot to low and leave for 4 to 5 hours. Check toward the end and turning the crock pot to warm when the rice is cooked thoroughly.
Preparation Time:10 minutes
Cooking time: 4 to 5 hours
Servings: 4

John came up the weekend before and we went to the The Delaware-Otsego Audubon Society Sanctuary. We didn't get to see any hawks or eagles this time around, apparently due to the lack of wind, but we'll be back.

 Erin was home for the weekend, so we enjoyed brunch at The Autumn Cafe in Oneonta.

 I loved the boots she had on! They were perfect for the first full snow of the year!

 Time to settle in for that cold weather!


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