This week's cascading illnesses of a cold plus a really nasty stomach bug going through the family have meant a lot of this:
A blanket nest on the floor with a vomit bowl.
Switchel jello. I have made so much jello this week.
I spent most of Friday morning dealing with the entirely-too-numerous (and HUGE) carrots.
About 55 pounds pounds of them, actually, now mostly in the freezer, blanched, unblanched, and grated. Plus a couple of quarts of pickled carrots.
So good.
And I stopped in at church to get some much-needed peace.
All is calm.
There you have it! My life, snapshotted.
That's quite a carrot! You're set for vitamin a this winter.
ReplyDeleteSo sorry you've dealt with so many germs this year- I hope the worst is over.
Did you consider the root cellar method? Of course, now you have them all prepped, so that is excellent foresight.
ReplyDeleteI see an orange Christmas in your future...
ReplyDeleteI baked Stella Park's yeasted pumpkin bread, recipe on the Serious Eats site. I used roasted butternut instead of the canned pumpkin puree and just added enough water to compensate for the texture. I'll bet cooked carrots would work too. It makes a nice moist, bright orange loaf, good for sandwiches. The vegetable flavor is almost invisible.
ReplyDeleteYour church looks like such a wonderful place of calm.
ReplyDeleteMom makes sweetened carrots...good enough for dessert.
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