This and That ~ Roasted Spaghetti Squash Seeds

 

I enjoyed yet another spectacular sunrise, and this particular day the temperture got up to 80°F.  I don't remember November ever getting that warm before.

I'm am enjoying the "down" time here lately too.  I spent more time searching the local library catalog, and have ordered a few books via their interloan borrowing system.

I even have had some "me" time, and finished another lap afghan.  It is the right width at the bottom.  It looks weird due to the angle I was holding the camera.  Anyway, another one done.

I cook from scratch, so most days here involve some sort of  kitchen duty, so I relish leftover days.  I tried a new recipe for pumpkin oat pancakes.  The chickens are still on hiatus, so I switch to oatmeal bakes, steel cut oats, pancakes, waffles, or anything using less eggs.  Bacon is very expensive now, so we have been swapping it with Canadian bacon.

(one of the recipes - Tahini Date cookies, recipe from Thrive Market)

I had a day with dates, and made us two recipes to enjoy for the week.  These medjool dates are also getting expensive, but are so healthy.

I also did something new this year - roasted spaghetti squash seeds (waste nothing).  The chickens got their fair share, but we are enjoying these for the first time.  We typically only roast the pumpkin seeds.

We woke up to rain this morning.  Humidity is 86%.  I'm also taking care of my over stressed husband, who woke up abruptly sick today (people at his work place are sick).  His temperature was 104.2° so he's being cared for, and sipping some feverfew tea.  I'm hoping he can keep it down.  

The up and down weather can play a part in fall sicknesses unfortunately.  It's another warm day here, but there may be some homemade chicken and rice soup, or chicken and noodle soup getting made.

I thought I shared a recipe for a soup starter in a jar gift type recipe, but cannot find it.  I think it was for a chicken and rice soup starter.  I'll be looking around for that, as it sounds like it may be useful.

This and That ~ Roasted Spaghetti Squash Seeds © November 2024 by Kristina at Pioneer Woman at Heart

Just the Bits

 

I'm not sure who is happier when all the canning supplies go back in storage. . . my husband or myself, ha ha!  We got very little canned this year.  In fact, I only canned ketchup and tomato sauce.  Very strange garden year this year.

The majority of our own tomatoes were very very small.  Most likely due to the second planting (rabbits ate the entire first before we fenced it), and the drought we are having.  I was gifted enough tomatoes to can what I did this year.

The hot peppers are nearing the end of the season, and if you have been following my blog, you read that our "hot" banana peppers were not hot this year.  I yanked the plants and pickled the rest for the season.  These were not canned, but will last 3 months in the refrigerator.

I bought us a new tool for when we stuff jalapenos, or when I need to de-seed any hot peppers.  Call it being prepared for the next garden year, as we decided to freeze the jalapenos this round of picking.  I leave the seeds in when I freeze hot peppers.

I have pulled half of the bell pepper plants this season, as they are at the end of their harvest as well.  I have never seen this on a bell pepper until this year.  I am guessing it's sun scald.  It appears "burned" and a few other ones had it.

It's the end of the garden season, so we are pulling plants when we have the time.  I have already pulled some tomato plants, but hoping for a rain soon, so I can get those stakes out of the ground.

I started my yarrow infused oil.  I will eventually use it to make a yarrow healing salve.  I am learning a lot about yarrow this year.  If you have a tried and true salve recipe, please share.

Last year I made garlic honey, to use as a medicial if we needed it, but we did not, so I'm contemplating what to make instead.  I typically have Four Thieves Vinegar on hand every year, or even Fire Cider.  I'm just not sure yet.  What do you have on hand for the "in case" you need it medicinal?

My attempt to propagate our Thai basil failed.  They grew mold and zero roots.  The cuttings also attracted flies and that drove me nuts.  Out they went.

I have more herbs to stock up for winter.  It's on the to-do list.

The chickens have slowed down with egg production, as it is the typical time of year.  I will start rotating in our breakfast oatmeal bakes, to stretch those eggs out in our meals.

I can't remember if I shared this new recipe we tried.  It is a cookie recipe that uses tahini in place of the "oil" and has dates in them, oats (no flour), and honey.  At first, I thought I'd never make them again, but we love them!  A soft, chewy goodness.

We purchased some local beef tallow for the first time.  If you have used it for cooking, let me know what you used it for. 

Our weather is surging up to the 90's this weekend (making any outdoor recreation or work miserable).  We have not had rain all month long, and many parts of our state now have burn bans, including some campgrounds.  The drought has been pretty bad this year.

On the book front, I have only purchased one book since May. I'm so proud of myself.  I have purged more that I need to get rid of, and have more to read.  I started the year off great using the library, but have not been back since May I think.

Oh, and I used to be a hoarder of printing new recipes to try.  Way back in the spring, I started using a notebook.  Instead of printing the recipe, or holding it up in my tabs on the computer, I write the recipe name and location in a notebook.  When I have time to try it, I locate it, and try the recipe.  Nine times  out of ten, we don't keep the recipe.  I have only printed one recipe since spring.  I have hand written a few down on recipe cards.  No more wasting paper, ink and time.  I am pretty proud to end that cycle of waste and time (not to mention clutter).

Why do I look for new recipes?  Well, for starters, if we have a bumper crop of bell peppers like this year.  I look for new ways to make stuffed peppers for breakfast, lunch and dinner.  Or I look for recipes regarding herbs, or medicinal herbs, or the like.

We also have a bumper crop of basil, and for the first year ever, I can freeze either pesto or just the basil.  

Now I am on the hunt for a new, and better tasting pie crust recipe for the holidays and other entertainment.

Just the Bits © September 2024 by Kristina at Pioneer Woman at Heart