My husband said the hawk was in our yard a couple of days earlier with a squirrel. It could just be the cold weather but there are definitely less squirrels in my yard. Just this fall I was wondering about how the squirrel population was increasing. It was sad, actually. While the hawk was devouring the squirrel, just a few feet away, behind a tree, was another squirrel, clinging on very still but at attention. Later, after the hawk flew away with his prize, the squirrel was sniffing around the spot, probably missing a sibling.

First ripe stupice here too. Unfortunately they were only slightly larger than cherry size, and only half was usable due to BER. Still tasty though! No worries, healthier ones on the way.

100-Calorie Pumpkin Pie Tartlets Prep: 15 mins Cooking: 25 mins Level: Easy Cooling: 60 mins Yields: 16 servings Looking for that great taste of pumpkin pie without the guilt of overindulging? Now you can, with these 100-Calorie Pumpkin Pie Tartlets. This satisfying treat is the perfect size to snack on by itself or enjoy as an elegant finish to the perfect meal. Ingredients 16 (2 1/2-inch) foil baking cups Nonstick cooking spray 3/4 cup granulated sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 large egg whites 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin 1 can (12 fl. oz.) NESTLE'S CARNATION Evaporated Fat Free Milk 1 cup fat free whipped topping 12 small gingersnap cookies, broken into 1/4-inch pieces Directions PREHEAT oven to 350 F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray. COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup. BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs. Here is a link that might be useful: Pumpkin Pie Tarts

We had roasted root veggies tonight. Carrots, turnips, golden beet, parsnips and celeriac. Leeks from the garden and garlic we grew. I had a rutabaga and a red beet, but I ran out of room. Parsnips were excellent and all others were good enough I am considering growing. I got these at Sprouts. Days before they had had parsley root, which I wanted to try, but they were gone when I went back. I have seeds for root parsley, salsify and parsnips which I plan to plant Jan 1st. I assume all root crops can be pressure canned?