Thursday, October 30, 2008


Howdy howdy all. I was bad about taking pictures today, not sure why I didn't, just didn't think about it til I was making lunches. Tomorrow we should have some doozies. Besides it being Halloween, I am letting Ivy take the camera to school, & even though I don't plan on posting pics of ppl I don't know or think would be ok about pics, she always takes some interesting photos. I am hoping to be able to get her her own decent digital camera for Christmas. Of course, btwn back to being a 1 income family & moving in December, it'll be a tight Christmas this year. I have to put my brain to work & see what I can come up with homemade that'll be awesome for them. I love & hate payday. Love it b/c can breathe easier, then hate it b/c I pay the bills & back to square one. Ugh. I hate paying the bills. Blech. Pooey. Ok, I'll stop. Anywho, I got most of the bills scheduled for payment for tomorrow, only have a few that I couldn't schedule ahead of time. GE Moneybank gave me a headache, made me crazy & made absolutely no sense when I tried talking to customer service, can not wait until I'm done with them. Tomorrow I have to get repairs, or replace, my dryer. This kind of stuff is making me nuts. Grr. We leave in Dec, & have to fix the darn dryer we'll be getting rid of when we move. Not like I can go w/o, less than a week w/ it down & I'm seeing build up. yikes. I made 15 bean stew tonight & IVY ATE HERS UP & SAID SHE LIKED IT!!!! HALLELUJAH!!!!!!! About time that child was good w/ soup. Also made potato bread, mmmm, & pumpkin crunch custard. & I wonder why I'm fat. Hmph. Oh well, I like food & am cute, so there :P Kept out enough of the stew for tomorrows lunches. On left: mini pumpkin custard w/ cool whip & raisins for decor. pig shaped onigiri, (I tried to use soysauce to highlight, not sure it worked to well.) cheese bread pumpkins. On right: wienies & stew. So, here's a goody for today, the recipe to mama's custard.
Pumpkin Crunch Custard
3 eggs
1 (16oz) can pumpkin
1 (12oz) can evaporated milk
3/4 c packed brown sugar
2 tsp pumpkin pie spice
1 tsp vanilla
3 Tbsp brown sugar
2 Tbsp flour
1/4 tsp cinnamon
4 tsp butter or margarine, cut into small pieces
1/3 c pecan pieces
Preheat oven to 325. Whisk eggs together, then blend in remaining custard ingredients. Pour into ungreased 2 qt casserole. Bake 1 hour or until side of custard start to set. For topping, combine sugar, flour & cinnamon in bowl. Cut in butter until coarse & crumbly. Stir in pecans. Remove casserole from oven & sprinkle on topping. Bake 20 - 25 minutes more or until knife inserted in center comes out clean. serve with coolwhip. yield: 8 srvings
If you want to make individual custards, watch cooking, prob about 20 min less all together. Good night & enjoy. TTFN

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