Day 232: One Pot Meal

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Same old foods but in a new way.
I begged my friends to tell me what to cook and briefly went over the few things I had in my cupboard. They came through.

This is one of those Mash foods or one pot meals. I associate it with foods eaten on trail because we typically kept dumping ingredients into a pot until we had a relatively balanced meal.

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What I ended up using:
1 lb sausage, browned
1 box of Zataran’s Spanish rice, cooked
2 cans black beans, drained and rinsed
1 can yellow whole kernel corn, drained
1 can diced tomatoes, drained (in addition to the one I added to the rice box).

This was very, very yummy. Even Kit liked it and he is a little more skeptical of recipes that I can’t label with a proper name.

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Day 231: Turkey Dinner

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I know I am slow getting around to it but I have been taking tons of pictures. 
I had ham, pink salad, mashed potatoes, stuffing, broccoli casserole and cranberry relish. There was still more food. So so much food.

We certainly earned it with the food though after all our handstands through the laser obstacles.

Day 228: Pumpkin for Your Face

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Here were the pumpkin pies I made for Thanksgiving! They were especially delicious because I used pumpkin that Kit and I canned earlier this year. So awesome!

We still have a few more cans of pumpkin left that I may end up making pumpkin bread with.

I made my own crust too. Which is not as hard as people make it sound. It is just more time consuming.

My pie crust recipe is nothing special.

Throw a few ice cubes into a big measuring cup with about 1 cup of water in it.

In a bowl, mix 2 cups all purpose flour with 1 tsp salt and 2/3 cup shortening/lard using a pastry blender (much easier to buy this tool than using a knife and fork).

Once combined, start adding 1 TBSP ice water at a time until the mixture forms a ball. You will add 6-8 TBSP.

Divide ball in half and roll each one out to create a top and bottom crust.

The trick? I add a little extra kick to my homemade crusts. If for a sweet pie, I add 1/3 cup of brown sugar and cinnamon–if it will compliment the pie.

Savory crust for quiches, I add a touch more salt and garlic powder.

Adding a little something to your crust will ensure it won’t be completely bland. It will enhance the flavors of the dish.

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Do you like my pumpkin cut outs? I thought they looked fancy like a magazine. Same crust recipe, I let my pies cook a bit so the cut outs wouldn’t sink into the pie custard.