Ok, ladies of the gardens, (and kitchens), let's let it ALL hang out now and go for it! We've worked all spring, summer and fall, and now it's time to talk cooking! And enjoying the fruits, (or veggies) of our labors. Like the rest of you, fall is the time when I love to get in the kitchen and cook, filling the house with wonderful smells. That's one of the reason I love Oklahoma, the change of seasons. Fall just brings with it, a change in the feeling of things as we change from one mode to another. It's time for soups, and stews, and baking breads, pies, muffins and biscuits,( slathered with butter and jam or jelly of choice). Tonight, I'm making, more for DS than me, chicken and biscuits. Only I make the biscuits separate, so they don't get soggy baking in the oven with the liquid part of the concoction. Then, he splits them once done and ladles the chicken "gravy" over all. Of course there are a hundred variations on the theme, and I've tried most all of them at one time or another, but that's what's on the menu tonight. I came across this blog and started reading. Great stuff, you can tell these ladies, (and guy) know their way around a biscuit. The one moniker cracked me up, "Old ladies in Fist Fights". Anyway, they were discussing the pros and cons of biscuit making. I am making mine ala Carol's, by the BIG BATCH, with the exception that I use butter. I keep my batch in the fridge or even freezer to keep the butter cold and fresh. I do mine a little different that those discussed in this blog. I melt a large batch of butter in the microwave, and then cool and put it in the freezer til it's ice cold and solid. Then, I work in the cold butter bits, one half at a time, to coat the self-rising flour mixture, to prevent as much gluten from forming as possible. Everythings done with the lightest touch possible and the least mixing. When the biscuits are patted out and cut, in this case, "Cat Head" biscuits, I dip them in melted butter, and pop them in a preheated 450 degree oven til nice and golden. I always make buttermilk biscuits, buttermilk pancakes, buttermilk cornbread, and as often as possible. Carol's method makes this painless. I suppose we could make many of our standard quick bread mixes this way. Salute Carol! Ladies, start your engines, (I mean ovens)! Barbara Here is a link that might be useful: Joes's Biscuit Blog

Punk, I was just joking about Christmas. I'm one up on everyone, anyway. We had bought a new prelit 7' Christmas tree after Christmas the year before we bought this house. The first Christmas here we put it up in the living room and it is now 4 years later and it is still up!! So I don't have to put up the tree!! It's so fun because if I find an ornament I like - I just buy it and bring it on home and put it on the tree, even in July!! DD has forbidden me to put any more on it. Says there is TOO MUCH STUFF and the tree is going to fall over from the weight!! The living room is usually off limits to the GKids unless I am in there with them because of the ball and toy throwing (I get crazy and throw ball inside with them when it is too cold outside sometimes, Shhh, don't tell Alfred.) and the fact that I store LOTS of dishes and accessories behind the sofa. (Everyone else likes the den better and goes there to hang out anyway, so the living room is my sanctuary.) I also have 2 china cabinets in there and one is a beautiful antique that DH's Aunt B had given me when we moved here with the curved glass. (They used to sneak in there and hide when playing hide-n-seek until I found out and made it off limits !! Just think of the damage possibilities. Shivers!) Before we moved here we had lived in a single-wide trailer for about 3 years. Just imagine trying to raise 4 young children, 3 boys and a girl in a single-wide. (Long Story) His older 3 had grown up and left home by then. My DD was grown and married before we married. God knows what he is doing when he doesn't let us see into the future. We would never do what he wanted if we could! No storage, no privacy, no sanity. Needless to say I had great gardens because I couldn't stand the chaos inside!! If I wasn't at work, I was outside daylight 'till dark. Sometimes after dark. Poor Alfred would open the back door and holler out, "Honey, don't you think you ought to quit for the day?" I would holler back, "In a minute." and keep on planting peas by flashlight!! LOL So when we moved here the living room became my refuge. It is where I start my day with my cup of cappaccino,(sp? I just drink it-I don't spell it!!), my Bible study, and LOTS of prayer. I would go in and turn on the tree and sit in silence. Ahhh.. Every woman should have a refuge. I followed Judith's example and my tree is definitely a ' more is more' tree. I started with a bird theme and it grew from there. The color scheme is mostly blue/white except for the birds and a few sentimental items. I still want to order some crystals to give it some more shine. If I ever solve my storage issues and have a nice place to store it, I will put some strings of white lights on it when I put it back up. Now it just has colored and is darker than I would like. I will try to do a post with some pictures as soon as I go buy a new memory stick for my camera. I'll do a separate post for the Thanksgiving 'tables and tales'! I'm feeling some better, now. I will need to get a few more shots to kill all of the infection. Then I'll be as good as new. Thank you for your concern. I love my family here at C&H forum so much. The sewer? What's up with that? Sounds like your life is even more 'interesting' than mine used to be! Details, Girl! Give me details!! I don't know what you are using for energy, but please share your secret! Betty

I realized it's in the soup recipes that Joe generously shared with all who asked. Just in case, I'm copying and pasting it here too! Joe's SAUSAGE AND PUMPKIN WINTER SOUP 2 C pumpkin (this is about one 15 oz canÂNOT pie filling!) 4 C chicken broth 1/2 C minced onion 1 C finely chopped mushrooms 1 C whole milk or cream (or 1/2 c half & half mixed w/1/2 C water) 1 clove garlic, minced 2 T each of finely chopped fresh parsley, oregano and basil 8 links of hot Italian sausage (or sweet if you prefer) 1/2 C shredded parmesan for topping salt/pepper if you think it needs it OPTION: skip the milk & substitute a can of diced tomatoes for one of the cans of broth, or used one can of broth and one can of water to moderate the saltiness of the soup. Brown sausage, drain the grease (if any) and then add the onion, garlic and herbs. Stir in the pumpkin and mix... Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Serve topped with shreds of parmesan.

You can substitute pumpkin for winter squash in any recipe that you have. Here is a good main course one if you like spicy. Clare Thai Pumpkin Curry with Citrus This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturium flowers for a gourmet curry recipe that's as beautiful as it is delicious. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY! Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients: �1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti) �1 small or 1/2 large yam or sweet potato, peeled and cubed �1-2 medium carrots, cut into thick slices �1 yellow bell pepper, cut into bite-size pieces �1 cup cherry tomatoes �1/2 can chick peas, drained �2 Tbsp. grated orange rind �CURRY SAUCE: �3-4 cloves garlic �1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce) �1 can coconut milk �1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice) �2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets) �1 Tbsp. brown sugar �juice of 1/2 lime �juice of 1 medium orange �1/2 tsp. turmeric �1 Tbsp. rice vinegar (or substitute apple cider vinegar) �1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed �1/3 purple onion, sliced �GARNISH: �handful of fresh basil leaves �optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers) Preparation: 1.To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Prepare the rest of the vegetables plus the orange rind. 4.Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!