A friend got me a Dairy-Free cookbook to try some new recipes we can all eat. I don’t have to make things fully dairy-free anymore, but it is helpful for dishes that are hard to convert otherwise. This recipe has a bunch of set up and pre-cooking before the baking part, but I did much of it ahead, and then baked it later.
Trying to catch up a bit since these pictures and activities are from 3 months ago…but I guess it doesn’t matter too much. But I want to get caught up for everything, even if it is kind of impossible (see my scrapbook from last year–still empty). The snow days we had this month didn’t help, either, since I had fewer nap times to work.
You might be able to see that these pictures were from October with the decorations. We were definitely scaled back this week because we had my dad and M visiting, so we were doing more outings and activities with them. We still managed to get letter P in, and he was happy with what we planned.
The days after Thanksgiving…what do you run out of first? We always are left with lots of starches and run out of turkey first. Part of the “problem” is that we make lots of starches and only the one turkey breast. So, what to do? Well, rolls are great for a lunch sandwich to switch things up a bit. Mashed potatoes can go with lots of proteins. But what about stuffing? It is generally best with poultry, but this year I decided to casserole-it. It already had sausage in it, so I figured I would turn it into a breakfast casserole.
How has it been so many months since the last one of these? I guess I’ve been cooking my favorites instead of acquiring a list. The other funny thing is I’ve been more interested in savory dishes than desserts. But I will also admit that I’ve been making lots of old favorites over and over, or making slight changes to them instead.