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.
5 comments:
That's quite a carrot! You're set for vitamin a this winter.
So 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.
I see an orange Christmas in your future...
I 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.
Your church looks like such a wonderful place of calm.
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