I get ground lamb at Fred Meyer which is part of the Kroger Chain. I get other cuts of lamb at a local chain Uwajimaya. They are primarily an ethnic market, but they have the best produce and the greatest variety of any market I've shopped in. I wish you all could shop there.
Your pumpkin sounds great. My daughter froze some pumpkin a year ago when she had more than she needed and then used it for the pies at Thanksgiving this year. Those pies were great! I will be cooking up my pumpkins this week. I don't want to lose them.
Carol really liked the squash I made over the weekend. I used a can of coconut milk to moisten the squash after I got it peeled. Peeling those squash is hard to do. Next time I will cut it in wedges before I cook it so that I can peel it more easily. Or, I guess I could just scoop out the meat and leave the skin. That sounds considerably more sensible.
I don't like canning without a pressure cooker and at this time I have no plans to acquire one of those. I liked the one my husband had. It had wing nuts all around and I wasn't afraid of it exploding on me like the one my mother had. My mother's was smaller and had a twist off cover. It exploded with spinach in it. There was spinach all over including on her white walls and ceiling and in my face. I've never trusted a pressure cooker since then.
I am thinking if I do up all that squash I might want to season some of it for pie, then all I'd have to do is thaw it and bake the pies. That sounds like a very good idea to me.
It is snowing hard up here today. The snow is sliding off the roof every couple of minutes. That sound frightens Gidget so she is laying across my arms shivering. She will eventually figure out that she is in no danger and then will relax.
I spent last evening exploring the internet in pursuit of recipes. That is a fun occupation. It greatly expands my repetoire. I don't necessarily use the recipes, but I have them just in case.
I'll see you all later.
| current weight: 248.0