While all this excitement was happening, I was in the kitchen with the pumpkins with the “World War 2 milk” as Mike called it last night. Actually, what he said was, “Hey! What’s with the World War 2 milk?”. Heh.
It’s one of the main ingredients in pumpkin pie filling – for Thanksgiving this weekend. I thought I’d do a little menu planning tonight.
The Thanksgiving dinner will be:
Turkey – either the smallest one I can find or a turkey breast. We never eat all the meat on a turkey no matter how hard we try.
I guess I should have something green in there, so Kale Slaw with Peanut Dressing it is.
Phew. That’s a lot of grub. We’ll have lunches and dinners for the rest of the week.
And, just to shake it up a bit, I think I’ll make pumpkin tarts instead of pumpkin pie. It’s easier to share tarts than pies and a pumpkin tart for breakfast is healthy.Pumpkin is a fruit, after all – very breakfasty. The whipped cream? Well, that’s pushing it. But, I think if it’s in the morning coffee, that’s totally fine.
And that’s my story.