Christmas Dinner

This year, family is coming to my home for Christmas. We will spend Christmas Eve decorating, baking and having a bunch in for dinner that evening. Then, on Christmas Day, it will just be my sisters, their spouses and me. Our menu: Roast duck –  Stuffed with fresh lemon, onion and garlic Twice baked potatoesContinue reading “Christmas Dinner”


It’s very cold here today, so my main meal was gravy made with ground elk over mashed potatoes. To go with it, I made one of my different kinds of slaw. Typically, it’s cole slaw, which is shredded cabbage with a mayonnaise dressing in its most basic form.  People add various things to that:  Carrot,Continue reading “DIFFERENT KINDS OF SLAW”


In the part of the world where I live, winter has more than arrived:  It’s cold and windy.  Part of the time, we have snow and ice; other times, it’s barely above freezing and rainy.  Bottom line:  Tis the season for nice, hot baths.  I can’t think of a better way to get warm.  Continue reading “A HOT BATH”


As promised, here are instructions for roasting pumpkin seeds…or winter squash seeds; the same things apply. I know of three ways to fix these healthy gems: Simply roasted, shell and all: 1.  Scoop them out of the pumpkin or squash, pulp and all. 2.  Separate the pulp and throw it away. 3.  Rinse the seeds;Continue reading “HOW TO ROAST PUMPKIN SEEDS”


In my experience, most people know how to “process” a pumpkin by cutting a lid in the top, scooping out the insides, carving it and setting it on their  porches with some sort of light in it….but wait! There is another, better way to process this wonderful cultivar of the squash plant: First, there areContinue reading “HOW TO PROCESS PUMPKIN”


I often create recipes, mostly because I can’t find things made the way I like them. This week, it’s pumpkin cake. My goal was to have something healthy that tastes good. So, here it is: List #1 2 cups pumpkin (I grow and process my own.) 1 cup yogurt  (Plain or honey works well; fruitContinue reading “PUMPKIN CAKE”


Do you ever create a meal that turns out especially good, to the point that you want to share it? I did that for lunch today: Get out a cookie sheet; set the oven to 325. Now, peel beets and cut them into 1/4-inch slices.  (I call these “beet steaks,” especially if they are largeContinue reading “ROASTED VEGIES”