Well, I think a months worth of scheduled blog-posting went pretty well, and I want to thank the folks that guested, were interviewed and reviewed over the month…and of course, everyone that commented. I’m hoping to get around to replying to comments this weekend…
NaNo was really different for me this year. After about a week and a half or so, I had to spend less time writing, but it seemed that the few moments I could steal to add to the WiP, I added more than I had been previously. …

I know, Canadian Thanksgiving is well past, but I needed some recovery time, thank you very much. And these recipes work well for Christmas, or even a big Sunday dinner for a large family.
Besides, I’m actually writing this post in the past, so that I can, in future, reflect on what might be. If that makes sense to you, I think you need to see my therapist. She doesn’t believe me.
There are a few things that I just can’t get past for my own table, despite …

Woohoo! Spaghetti, meatballs and our own, yummy sauce. Or, to change things up – penne alfredo with pork medallions.
I’m hungry just thinking about it.
I believe I’ve shared a version of this sauce recipe before, but I’m unsure if it was here, or at Myspace. Either way, another posting of it won’t hurt.
Rhiannon’s Spaghetti Sauce
Ingredients:
2 pounds ground pepperoni
1 lrg can Hunts Thick & Rich Pasta Sauce
2 lrg cans diced tomatoes
1 can Hunts Italian tomato sauce
2 cloves garlic
1 sm onion
2 tsp oregano (not ground)
2 tsp dried basil
salt, pepper and garlic powder to …

Years ago, a woman named Rosie used to own the Chinese restaurant on the main street in (ha! New Bedlam) Morden. Apparently, she’d given these recipes to someone in my family, who eventually tweaked them and handed them on down to me.
I miss Rosie. She was awesome. It’s not that I don’t love the new restaurant on the highway (new? it’s been there for at least 12 years now…) because it’s now my go-to Chinese place, but Rosie was just plain wonderful. That woman let me taste things to see …

There are now six quarts of crabapple juice sitting on my kitchen table. They’ve been there for two days or so, waiting for the shelves in the porch to be cleared off enough to stack ‘em away. Thing is, there were seven. The girls finally got around to drinking one.
Four gallons of crabapples (we used an empty peach case from the store to haul them home in) boiled up, strained through a piece of broadcloth and cooled, turned into two and a half gallons of usable juice. I also still …