Time flies when you are having fun, right? I can’t believe how fast the last month has gone!
Jonathan and Laura returned from Tanzania full of stories, videos, and photos. I’ll let Jonathan tell you about his experiences in another blog.
After the travelers returned home, we jumped right into a full schedule. Laura wanted to head back to college right away to try and catch up on more assignments, so I took her back to USF just a day after they returned home. A day later, Jonathan and I had an organic farming seminar to attend a few hours from home, so he basically hit the ground running as well.
The following week was Thanksgiving. We were hosting this year, so I was able to plan the event how I wanted it. My rule this year – nobody brings anything, and everyone stays out of the kitchen until time for dishes. The exceptions were Christina, who made the dinner rolls, and Laura, who was my sous chef. The day was awesome. It was the most stress-free Thanksgiving I have ever hosted!
Our menu was partly traditional, and partly not. As in, we didn’t have any cranberry anything, and no marshmallows made an appearance on sweet potatoes.
We started the meal with a Squash Soup appetizer. While our guests were eating their soup, Laura and I set the rest of the meal on the table.
The rest of our menu looked like this:
Mashed potatoes
A Simple Gravy made with chicken stock (no drippings)
Dinner Rolls (recipe follows)
For dessert, I made a pecan pie, double layer pumpkin pie, and chocoflan
After our meal, everyone pitched in on dishes, and then we relaxed. We took our Olson family photo (minus one nephew who is currently studying in India) so Grandpa could send out his Christmas letter. It was nice to celebrate with Anita and Charles, who will be heading back to Canada in a couple of days to celebrate Christmas with Charles’ family. They will be heading back to the mission field after the New Year.
I am so thankful for my family, my in-laws, the outlaws, my friends. The list could go on forever. I have been so blessed this past year! Thank you, my dear readers, for being a part of my life for the last two years. I look forward to sharing more stories about my family, my farm, and successful ventures in the kitchen.
Fly Off the Plate Dinner Rolls
1 egg
1 1/2 cups warm water
4 1/2 cups flour
1/4 cup plus 1 Tablespoon sugar
1 teaspoon salt
3 Tablespoons instant dry milk
3 Tablespoons oil
2 1/4 teaspoons yeast
Mix egg with fork. Add ingredients in order recommended by your bread machine manufacturer. Put pan in bread machine. Select dough cycle, push start. After about 10 minutes, push finger into dough. If it is sticky, add more flour. When bread machine is done, shape into buns. Allow to rise about 20 minutes. Heat oven to 375 degrees F. Bake 10-15 minutes
