I can’t get over how beautiful this day has been! Farmer Bob is home and so he did the chores outside so I could concentrate on other duties inside, although I wouldn’t have minded a bit spending this day outside in that brisk, sunny weather.
I worked on quilting two table runners to sell at an upcoming farm event. They’re Christmas themed and I’m really happy with how they are turning out. They are reversible and I’m not sure yet what the pricing will be, but not too much. I used a pretty gold viscose thread that has a shine. Christmas things should sparkle, don’t you think?
Here’s part of the front of the table runner:
And here’s the pretty back. I just love this fabric. Sparkles again!
I would have gotten the binding finished, too, except we wanted to pay our friends on a neighboring farm a visit to meet their two new little Saanen goat girls. They look just like Rosie did…well…I think Rosie was way cuter, but I’m biased. 🙂
The sun was setting by the time we headed home and I was chilled to the bone! I’m so glad I put a pork roast with sauerkraut in the crock pot in the morning! (That’s all you do…pork roast first, then top with a whole bag of sauerkraut. Dust with a good amount of black pepper, put the lid on and leave it for 8 hours or so.) Super easy and super yummy! All I had to do was mash some taters. This is a favorite PA Dutch cold weather meal!
I can my own apple pie filling, but this recipe for Apple Crisp is delicious with fresh apples, too. Maybe even MORE delicious, but canned pie filling makes things so much easier. I’ll give you the recipe. It came from the mom of one of my college roommates, so I’ve been enjoying this for decades!
Wecker’s Apple Crisp
1 quart of apple pie filling (or two cans), or 4-6 cups peeled, sliced apples
1/2 cup granulated sugar
1/3 cup brown sugar
3/4 cup flour
1/3 cup butter
3/4 cup rolled oats
1/2 tsp. cinnamon
-Place apples or apple pie filling in a buttered casserole dish.
-Work together the topping ingredients and spoon over the apples/pie filling.
-Bake uncovered at 350º for 45-50 minutes or till bubbly and golden brown and apples are tender.