Squash Bread, Moroccan Stew, and Ginger Snaps. Oh, My!

img_4976Yesterday, the itinerary went as followed:

Item: Make squash bread—using Farmer Kev’s squash—and freeze. This will be one of our Christmas morning treats.

Item: Make Moroccan vegetable stew in slow cooker so that supper will not be a worry.

Item: Take the dog on a two-mile walk through the woods. Very cold but very beautiful.

Item: Tea and a snack on the couch while I read some of The Snow Child by Eowyn Ivey. (A wonderful book!)

Item: Make a double batch of gingersnaps—some for Clif’s party at work and some for a library party.

Item: Two very sore knees at the end of the day.

But what a good feeling to get everything done that needed to be done.

Next on the agenda: Ice cream pie, peanut butter balls, pie knots, and some kind of cookie. Stuffed shells and cheddar cheese soup.

Christmas is coming.


3 thoughts on “Squash Bread, Moroccan Stew, and Ginger Snaps. Oh, My!”

  1. Love Moroccan stew! My recipe is from Betty Crocker’s International Foods Cookbook that we received as a wedding present 32 yrs ago!
    I’m sorry your knees hurt at the end of the day. My knees only work well for me when I stretch after any exercise. Otherwise…..

    1. Thanks for the advice, Kate. Unfortunately, my knees hurt all the time nowadays because of medication I was on. I’ve changed medication, and I’m hoping the knees get back to the way they were, where they were creaky some of the time and good most of the time.

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