Today was the beginning of ‘holiday food shopping’; I spent a good amount of time yesterday going through four different grocery store fliers and comparing who had the best prices on the various items needed for this coming Wednesday. Most of the stores ‘special prices’ go through 11/29, but our local Kroger only goes to this coming Monday, so it’s there I spent a bit of my time. Have you ever had one of those days where you just feel like you’re ‘out of sorts’? That was me in the store today; up one isle, down another – look at the list and realize that one of the things I needed was 2 isles back from where I was now…trek back and get it, then go on. This happened a good 4-5 times! (Must be getting senile or something! sigh…) Perhaps it might help to add that I was holding 2 lists: one was the regular weekly list and the other was the ‘specials’ I was supposed to pick up. At least I can say that I got a good ‘walk’ in at the store!
Since Wednesday is Thanksgiving, I’m getting mentally prepared for the food preparations. We’re having the same menu we do every year (I know…some people like to ‘change it up’, but not my family): turkey, stuffing, mashed potatoes, sweet potatoes, gravy, green bean casserole, corn casserole, snow flake rolls (courtesy Kroger) and dessert. This year we’re having the Fruit Cheesecake Selection from Gordon Food Service: something like 12 slices of cheesecake/4 different fruit varieties, like Apple Caramel (only one I remember right now without going down to the basement freezer to check…sorry). One of my notes of ‘things to do’ today was look up the recipe (again) for Corn Casserole. This is one of those things I found on the ‘net a few years back and it’s become a ‘staple’ for our holiday dinners: nice texture, sweet but not too sweet, very creamy flavor…just a really good ‘side dish’.
Easy Corn Casserole
1/2 C. melted butter
2 eggs, beaten
1 (8.5 oz.) box Jiffy cornbread mix
1 (15 oz.) can whole kernel corn, drained
1 (14.75 oz.) can creamed corn (do not drain)
1 C. sour cream
Preheat oven to 350º. Lightly grease a 9 X 9 inch baking dish. In a medium bowl, combine all ingredients, stirring to incorporate thoroughly. Spoon mixture into prepared dish and bake 45 minutes or until top is golden brown.
I love this dish and usually double the recipe. The one thing I usually FORGET? To double the baking time…hence, it’s still not cooked when I think it should be (that happened last year…again….sigh).
We’ll be having roast turkey; got a really good deal on one (13 lb.) and I usually (if we can afford it) try to get two at this time of year; one for the freezer. Turkey is such a versitile meat; great by itself, as well as in sandwiches, or the carcass makes great turkey soup.
Knitting Update: After many attempts at getting the knitted cowl (neckwarmer) to lay right, I’ve given up on this project. It’s “o.k.” but definitely (in my opinion) NOT Christmas gift material: yes, it’s nicely knit and looks good…laying on a table, but NOT on your neck! Oh well, no harm done. Working on a new knit square pattern; will photo it soon and show you.
It’s a very grey, gloomy day today; temps in the low 40’s and it’s drizzling occasionally…the kind of day you want to stay home, cover up with a nice afghan, get yourself a big mug of tea/coffee/hot chocolate and read a really good book. Me? I’m going to get off here, go make a cup of coffee, cover up and wait for my teenager to get home from school, which should be momentarily. Dinner is homemade (leftover) lasagna and garlic bread; no fuss there, it’s already made! Don’t ya just love leftovers night?
Enjoy your day, hope you’re cosy!