Nearing the end of my 90 day experiment that has been kind of lagging the past two weeks (darn job that got in the way). This week is Thanksgiving and I am actually not cooking this year- but I found a wonderful farm near us that raises organic free-range turkeys and chickens and I might order one next year. I have never cooked a fresh bird before so we'll see.
Now that it's almost winter, I find it harder and harder to acquire and eat locally-grown whole foods. I have been back to buying packaged foods again from the grocery store. I have even had fast food a couple times. And (gasp) now that I am working again I find I can't make it without a Diet Coke (I don't drink coffee).
I am thankful that I had this experience and I will wrap up next week with some take-aways and then this blog will be done. I may start up my old blog again (The Working Mom) so you can head over there.
Here is a recipe for sweet potato casserole I am making this year:
2 lg can yams or sweet potatoes
(I just baked 6 whole sweet potatoes for about an hour and scooped them out with a spoon)
1/2 c butter
1/2 c sugar
1/2 tsp salt
3 eggs beaten
1/2 c milk (I used evaporated milk)
1/2 tsp vanilla
1 c brown sugar
1/4 c butter
1/3 c flour
2 tsp cinnamon
1 c chopped pecans (optional)
Drain and heat sweet potatoes in a pan, mash with butter. Add sugar, salt, eggs, milk, and vanilla and mix well. Pour into ungreased 9 in glass dish. For topping mix brown sugar, butter, flour, cinnamon and nuts until crumbly. Sprinkle on top of sweet potato. Bake at 350F for 40 minutes. Double recipe for 9 x 13 pan.