As I said before (or at least I think I did) this week will be one of staying home and getting the preparations done for the Thanksgiving holiday. The day itself is on Monday, but as Kris will need to be at work on Tuesday we will have the meal on Sunday. Not sure about Kurt, but he will probably head back on that day as well just in case they have to vote on a contract or if they are forced back to work.
Another frosty morning, my outside plants are definitely gone. Harvey is hoping that the boys will help him dump them out into the garden and then he will do the final tilling the following week.
Project wise the binding on the firepit quilt will have to wait awhile. When I bake or batch cook I am up and down a great deal, so I am knitting dishcloths, and doing some embroidery. Once I get things completed I will be back working on that. I also need to cut out the pajama bottoms, as well as the two pairs of double oven mitts. I am trying to figure out why one would need batting as well as the heat resistant batting. Any ideas out there on why this pattern calls for that?
I was asked what Glace was. Here goes and I hope I explain it properly. This is something my German Grandma made when money was fairly tight.
Get a big pot of water boiling and add a couple of diced potatoes. In a bowl mix flour, and eggs to a stiff dough. I usually use about 2 cups of regular flour and 6 or 7 eggs. Drop the mixture by tablespoonfuls on top of the boiling water. Boil until they rise to the top. Drain the potatoes and glace. Fry onions in butter and pour over top. Then make eggs to eat with the glace. Not something that we have often as it is cholesterol heavy, but once in awhile is something we all enjoy. Me for the memories, the sons because to them it is special and to Harvey because it is something that his German parents did not make.
Everybody have a wonderful evening.
God bless.
Thank you so much for sharing this, Jackie. God bless you.
ReplyDeleteInteresting recipe. One i’ve never heard of.
ReplyDeleteSimilar to spaetzle? It sounds good.👍🏻
ReplyDeleteThe glaze sounds delicious, I’ve never had that before either. Regarding the oven mitts, are you using Insul-bright for the heat resistant layer? If that’s what you’re using, it’s not very thick by itself. Could be that the pattern maker wanted to provide more structure to the oven mitt. (?) I use the Insul-bright when I make my large casserole hot pads and will add a layer of flannel on the top and bottom just to make them a little thicker, even though that isn’t needed, and then add the cover top and bottom. It makes them a little thicker and sturdier.
ReplyDeleteYou are a very busy woman. :)
ReplyDeleteThe glace recipe sound very interesting, almost like a dumpling/perogy mixture. I'm sure your grandmother had chickens to provide the eggs, these days it isn't nearly as inexpensive to make as it once was.
ReplyDeleteI'm sure you are looking forward to your visit with your sons. Wishing them both safe travels.
Thanksgiving is up in the air around here. We are invited to son's but hubby is full of cold again, so not sure if we'll go as we don't want to make everyone sick.
ReplyDeleteTo answer your question about the batting - regular batting tends to flatten with use (particularly when heat is involved) and before long the oven mitt will cease to protect the hands. I would definitely use Insul-Bright along with batting - and cotton batting would be better than poly.
ReplyDeleteYummy, I want some.
ReplyDelete