Day 6 in Carrie’s Kitchen: The Final Day
Welcome to the sixth and final day in Carrie’s kitchen. We hope you have enjoyed this week as Carrie opened up her kitchen to us!
Welcome to our final day! I’ve had a great time guest posting and would like to thank the ladies of Happy To Be At Home for giving me the opportunity to share my kitchen with you and for posting my Doctoral Dissertation-length post yesterday!
Today started out with some sausage links, eggs, and Blueberry Sour Cream Cake. I had made enough sausage for tomorrow’s breakfast, but being the enourmous spaz that I am, I tripped over something (nothing) and sent about half the sausage flying across the kitchen and onto the floor. Of course, Lucy Wiener was not further than a millisecond away and began inhaling sausages as fast as she could. She is such a pig!!
While the midget was taking her morning nap, I finally got started on those gigantic pumpkins. I started with the largest one and soon realized I was not going to be able to move on to the other two because it was so huge! I removed the seeds and cut the pumpkin into pieces that would fit into my three largest baking dishes. I covered the pumpkins with foil and roasted them for about 90 minutes at 350 degrees. My oven was full from top to bottom!
For lunch, the midget and I shared the leftover fish (I told you it was lovely) and chicken strips from last night and I heated up some frozen peas. I always have frozen vegetables on hand. They are cheap, quick, easy, and are usually frozen straight after picking, which preserves vital nutrients! We both ate some blueberries after lunch. By the way, I only have about 1 1/2 cups of blueberries left out of the TEN pounds!!
During the midget’s afternoon nap, I roasted the pumpkin seeds with butter, worchestershire, and garlic salt and as soon as the pumpkins were cooled, I scooped out the flesh and got it ready to puree. I’ll be making pumpkin butter tomorrow, so be sure to check my blog on Monday for the results and the recipe!
The hubby surprised me and showed up in the late afternoon and was hungry. I had nothing planned, nothing thawed, and the kitchen was full of pumpkin guts and dirty dishes, so we ordered pizza from a local favorite, Cottage Inn Pizza.
They have delicious pizza and offer great choices for toppings. We ordered their Pesto Primavera pizza. It has pesto sauce instead of tomato sauce and is topped with broccoli, fresh tomatoes, feta cheese, mushrooms, black olives, and their cheese blend of brick, mozzarella, and provolone. The midget ate dang near an entire piece!
Well, that brings our time together to a close. I hope you’ve enjoyed, or at least tolerated, my silly stories, my over-abundance of produce, me going off on random tangents, and my messy meal planning! Stop by my blog whenever you’d like and see what new lessons I’m learning!
Thank you so much, Carrie, for opening up your kitchen to all of us this week. We’ve really enjoyed reading about your varied—and often entertaining—cooking exploits.
If you are interested in participating as a guest blogger for this 3 Moms feature, please leave us a comment or send us an email at 3moms@happytobeathome.net. We are looking for a variety of women willing to open their kitchens for one week to all of our readers. You do not even have to have your own blog in order to participate.
AUTHOR | The 3 Moms
The 3 Moms are Toni from The Happy Housewife, Kate from A Simple Walk, and Joy from Five J's. The 3 Moms launched Happy to be at Home in June of 2008 with the goal of offering real encouragement to women in all walks of life.
